White Beer, Lime and Sichuan Peppercorn Cocktail
White Beer, Lime and Sichuan Peppercorn Cocktail
Ingredients
- 1 tbsp Sichuan peppercorns
- 1 lime, zest finely grated
- 4 Thai basil leaves
- 6 tbsp (90 ml) water
- 6 tbsp (80 g) sugar
- ¼ cup (60 ml) lime juice
- 1 can (16 oz/473 ml) white wheat ale, cold
- 4 lime slices
- 4 Thai basil leaves
Instructions
- Using a mortar and pestle, coarsely crush the peppercorns. Set aside in a bowl with the lime zest and basil leaves.
- In a small pot, bring the water and sugar to a boil. Pour into the bowl of aromatics. Let cool. Cover and refrigerate for 8 hours.
- Strain the syrup and pour into a glass jar. Add the lime juice. The syrup will keep for 1 week in an airtight jar in the refrigerator.
White Beer, Lime and Sichuan Peppercorn Cocktail