Pronounced: ( bye-j’yo )


Sichuan Toddy

Hot spice for a cold day
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A pitcher and glass of baijiu cocktails
Amanda Mays
  • 1.5oz Sichuan peppercorn and chili-infused Red Star Erguotou (light-aroma baijiu)
  • 1.5oz Townshend's Spice Tea Spirit
  • 1oz Black pepper-infused simple syrup
  • 1tbsp Brown sugar
  • 1 Coriander seed, ground
  • 1tsp Whole cloves, ground
  • 1tsp Black peppercorns
  • 1tsp Lemon zest
  • 1tsp Sichuan peppercorn, ground
  • 1tsp Allspice berries, ground
  • 1
    Combine spices in a cheesecloth or tea steeper.
  • 2
    Place in a teapot with a cup and half of boiling water.
  • 3
    Add remaining liquid ingredients to the pot.

Add a little hot-pot spice to your teapot. Ganbei!