Spicy and Numbing Sichuan Bloody Mary

Name: Spicy and Numbing Sichuan Bloody Mary
Yield: 6 cocktails
Ingredients: 1 cup plus 2 tablespoons, vodka; 1½ teaspoons, Sichuan peppercorns; 3¾ cups, tomato juice, chilled; ¼ cup Asian, broad bean chili paste; 3 tablespoons, oyster sauce; 2 tablespoons, lemon juice; 1 tablespoon, rice vinegar; 2 teaspoons, kosher salt; , ice cubes; , Chinese sausage (lop cheong); , water chestnuts; , celery ribs; , lemon or lime wedges; , pickled vegetables; steamed, shrimp

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By Sasha Marx

Beverages

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES6 cocktails

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Sichuan cuisine may be famous for its use of fiery chili oil, but the ingredient that makes Sichuan dishes unique—everything from Chongqing chicken to mapo tofu—isn’t a spicy chile. And despite their name, Sichuan peppercorns aren’t even pe...

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