Cocktail of the week: Huŏ’s Szechuan sizzle – recipe | Cocktails

Here’s a spicy little number that will help you see in the lunar new year in style on 17 January.

Szechuan sizzle

Serves 1

2 heaped tsp Sichuan peppercorns
35ml standard 1:1 sugar syrup
35ml Aperol
20ml Campari
15ml Bénédictine
1 slice orange peel, to garnish

Muddle the peppercorns and syrup in a cocktail shaker until the peppercorns are finely crushed and the mixture smells aromatic. Add the Aperol, Campari and Bénédictine, throw in a big handful of ice, and shake hard for 10 seconds. Double strain into a rocks glass filled with fresh ice, garnish with orange peel and serve.

Rron Rakoci, mixologist, Huŏ, London