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If Mission Chinese Were Potable

Fragrant, citrusy, and anesthetizing, Sichuan peppercorns move from the kitchen to the bar.


From left, Peppercorn Blossom at Lotus Blue; Lion's Den at PDT.  

Peppercorn Blossom
$12 at Lotus Blue
110 Reade St., at W. Broadway; 212-267-3777
Taking the Negroni to Southeast Asia, this Yunnanese restaurant unites bitter Campari and sweet vermouth with Sichuan-peppercorn-infused gin, lending it a botanic complexity and lovely tingle.

Lion’s den
$15 at PDT
113 St. Marks Pl., nr. First Ave. 212-614-0386
PDT’s Jim Meehan discovered shichimi togarashi, the Sichuan-peppercorn-blended spice mixture, while visiting a Japanese temple. Now it rims his lip-prickling, piquant spin on the margarita, made here with shishito peppers.

Szechuan Paradise Saison
$8 at 508 GastroBrewery
508 Greenwich St., nr. Spring St. 212-219-2444
Brewer Chris Cuzme uses Sichuan peppercorns, lemon peel, and peppery grains of paradise to give this rustic Belgian ale a zesty appeal.

Jån Olympic White Lagrrr
$5 at SingleCut Beersmiths
19-33 37th St., Astoria 718-606-0788
Asked to create a beer celebrating the Jewish Christmastime tradition of eating Chinese food, this brewery added matzo and Sichuan peppercorns to its crisp, subtly sweet lager.


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