Szechuan Sour - Recipe by Thao Quynh Tran
Ingredients
45mL Szechuan pepper and salted plum-infused rum
20mL lemon juice
25mL tamarind syrup
20mL coconut water
Half an egg white
2 g plum salt
Method
Szechuan Pepper and Salted Plum-infused Rum:
Combine 750mL Bacardi Carta Blanca Rum with 12 g of whole Szechuan peppercorns and 15 salted plums in a vacuum-sealed bag. Sous-vide for 1 hour, then strain through coffee filter paper.
Rim half of a chilled Nick & Nora glass with plum salt.
In a shaker, combine all ingredients. Dry shake first, then add ice and shake well. Double strain into the prepared glass and garnish with a dehydrated lemon slice.
Recipe provided by Miss Lilian
