Petticoat (Death & Co. Recipe)

 

There are many strange botanicals in new American gin styles, from lemon balm to birch leaves. What you never see in gin is Szechuan peppercorns. I don't know why, though. Szechuan peppercorns are not pepper. They are a dried flower bud that has an interesting numbing effect that enhances spicy Chinese soups and roasted meats. In a drink, Szechuan peppercorns give you a flavorless tingle that blends with alcoholic burn that makes you salivate more--a good thing, right?

I made the peppercorn infusion with MurLarkey ImaGination gin. My reason for picking MurLarkey is because I didn't want to use a super-dry gin that would have a noticeable change in its profile. ImaGination is robust and can take some altering without being overwhelmed by new flavors. This infusion needs to be about 30 minutes. Any longer just invites ruining the gin with too much numbing effect. For the purpose of this drink, I made 4 ounces of infusion with 1/2 tsp. of Szechuan peppercorns.

I also altered the recipe by using a tsp. of apricot jam and a splash of cognac to replicate Marie Brizard apricot liqueur. The use of jelly and jam as a sweetener and a way of flavoring a cocktail is common and an easy way to get ingredients you don't have. Apricots, sugar and cognac are often ingredients in apricot liqueur; so I feel my decision is sound. When you can't get something, make it--I always say. 

• 2 oz. Szechuan peppercorn infused gin (MurLarkey ImaGination used)
• 1/4 oz. falernum (homemade used)
• 1/4 oz. Marie Brizard apricot liqueur (1/4 oz. cognac and a tsp. apricot jam used)
• 3/4 oz. lime juice
• 1/4 oz. cane sugar syrup (omitted when using jam as above)

Combine all ingredients in a shaker with ice. Shake and double strain into a chilled cocktail glass.