Cocktail of the Week: Huŏ’s Szechuan Sizzle – Recipe | Good blender

Here’s an exciting little number that will help you see the Lunar New Year in style on January 17.

Sichuan humming

serves 1

2 stacked teaspoon sIchuan peppercorns
35 ml of standard sugar syrup 1:1
35 ml Aperol
20ml Campari
15 ml benedictine
1 slice of orange peelto decorate

Mix the peppercorns and syrup in a cocktail shaker until the peppercorns are finely crushed and the mixture is aromatic. Add Aperol, Campari and Bénédictine, add a large handful of ice, and shake vigorously for 10 seconds. Strain the mixture into a rocks glass filled with fresh ice, garnish with orange peel and serve.

• Ron Rakoczy, mixologist, HooLondon