Recipe courtesy of Carlino Restaurant & Lounge
• 1 oz Esquimalt Wine Company dry vermouth
• 0.75 oz Tanqueray gin
• 0.25 oz Dubh Glass Noteworthy Navy Strength gin
• 0.5 oz Suze
• 2 dashes Sichuan peppercorn tincture (see recipe)
• Garnish: lemon zest
Pour all ingredients (except garnish) into a mixing glass, stir for approximately 15 seconds, and strain into an Old Fashioned glass over a big ice cube. Garnish with lemon zest. Serves 1.
Sichuan Peppercorn Tincture
• 3.5 oz Tanqueray gin
• 10 g cracked Sichuan peppercorns
Place ingredients in a sealable jar and macerate for three days. Fine strain and bottle. Makes about 3 oz.