Cocktail of the Week: Huŏ's Szechuan Sizzle Recipe
As the Lunar New Year approaches on 17 January, a fiery cocktail from Huŏ in London offers a perfect way to celebrate. Named the Szechuan Sizzle, this spicy number is particularly fitting for 2026, which marks the Year of the Fire Horse in the Chinese zodiac, symbolising energy and passion.
Ingredients and Preparation
This recipe serves one and combines bold flavours for a memorable drink. You will need:
- 12 heaped teaspoons of Sichuan peppercorns
- 35ml of standard 1:1 sugar syrup
- 35ml of Aperol
- 20ml of Campari
- 15ml of Bénédictine
- 1 slice of orange peel for garnish
To prepare, start by muddling the Sichuan peppercorns and sugar syrup in a cocktail shaker. Continue until the peppercorns are finely crushed and the mixture releases an aromatic scent. Next, add the Aperol, Campari, and Bénédictine to the shaker. Throw in a generous handful of ice and shake vigorously for about 10 seconds to chill and blend the ingredients thoroughly.
Finally, double strain the mixture into a rocks glass filled with fresh ice to ensure a smooth texture without any peppercorn remnants. Garnish with a slice of orange peel to add a citrusy note that complements the spicy kick. Serve immediately for the best experience.
Expert Insight
This recipe was crafted by Rron Rakoci, a skilled mixologist at Huŏ in London. He designed the Szechuan Sizzle to capture the essence of the Lunar New Year festivities, blending traditional Chinese ingredients with classic cocktail elements. The use of Sichuan peppercorns provides a unique numbing sensation, while the Aperol and Campari contribute bitter and herbal notes, balanced by the sweetness of Bénédictine.
Whether you're hosting a party or enjoying a quiet celebration, this cocktail offers a sophisticated and spicy twist to mark the occasion. It's an excellent choice for those looking to explore new flavours and embrace the festive spirit with a touch of culinary creativity.
