Weiss Today, Virtue Tomorrow
- 1.5 oz Szechuan peppercorn infused Havana Club 3 year
- .5oz Smith and Cross Navy Strength Jamaican rum
- 1oz fresh lemon juice
- 1oz fresh grapefruit juice
- 1oz wheat beer syrup
- 2 drops Bittermens elemakule tiki bitters
- egg white
Reverse dry shake, garnish with dehydrated lemon, tiki bitters and Szechuan peppercorns.
So this is a rum sour or I guess a daiquiri with a twist. I infused Havana club 3 year with Szechuan peppercorns and made a wheat beer syrup. Smith and Cross has that banana peel funk that I feel matches up well with the profile of a wheat beer.If you've never tried them, Szechuan peppercorns impart a numbing/ tingling sensation rather than capsaicin heat. A very unique and interesting experience.
This came out really well for an experiment. I think in the future I'll use a better beer for the syrup. I used a generic wheat beer instead of a nicer hefe. This recipe also came out a little on the sweet side for me so I think I'll do less syrup and maybe a touch more lemon next time. Still this was really nice and the peppercorns numbing/tingling effect hits lightly after each sip. I'm also toying with the idea of changing up the ratios, dropping the egg white, adding a few more spice flavors and serving it on crushed ice as a more traditional tiki drink.
Image and recipe courtesy of @thenickromancer.
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