this post was submitted on 16 Oct 2024
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Cocktails, the libationary art!

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Here’s a little Manhattan-adjacent drink I whipped up yesterday, sort of inspired by one I had at a restaurant long ago:

  • 2oz Forty Creek whisky
  • 1/3 oz Barolo Chinato sweet wine
  • 1/3 oz Strega
  • 2 dashes Sichuan peppercorn bitters

I like it a lot! Between the spice and the Strega, there was a lot going on, and the Forty Creek has its own bit of spice to join the party. I made a batch of two, so the 1/3 oz measures were actually 3/4 oz ¯_(ツ)_/¯

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[–] FermiEstimate@lemmy.dbzer0.com 1 points 1 month ago (2 children)

This sounds really good. I've never seen Sichuan peppercorn bitters, but that sounds really interesting. Do you have a recipe?

[–] Bob_Robertson_IX@discuss.tchncs.de 2 points 1 month ago (1 children)

Sichuan peppercorn bitters

It isn't a recipe, but the bottle from the image is found on Amazon: https://www.amazon.com/Dashfire-Sichuan-Peppercorn-Cocktail-Bitters/dp/B071XH6G4G

[–] FermiEstimate@lemmy.dbzer0.com 2 points 1 month ago

Good catch! Thanks, I didn't even see that.

[–] mpg@lemmy.world 2 points 1 month ago

I didn’t make the bitters, but I’d imagine you could soak roughly cracked peppercorns in some neutral high-proof spirit for a week and end up with something tasty! Here’s what I was using: https://www.dashfire.us/cocktailbitters