A light, sparkling, and highly aromatic cocktail: fresh strawberry, botanical gin, the citrusy tingle of Sichuan pepper, a micro-dose of light soy sauce for salinity, and a splash of Shaoxing for depth.
Ingredients
- 70 ml dry gin
- 150 g fresh strawberries
- 1 tsp whole Sichuan peppercorns
- 1 tsp light soy sauce
- 2 tsp Shaoxing wine
- 1 piece fresh lime
- 200 ml well-chilled sparkling water
- 2 tsp powdered erythritol
- 1 piece fresh scallion
- 200 g ice cubes
Method
- Gently muddle the strawberries with the erythritol, lime juice, and light soy sauce until you get a glossy pulp, without trying to make a perfectly smooth purée.
- Crack the Sichuan peppercorns between your fingers or in a mortar, then add them to the strawberry pulp to flavor it.
- Add the gin and Shaoxing wine, stir, then let infuse briefly while the glasses chill.
- Fine-strain if you want a clean texture, or keep the pulp for a fruitier, rustic version.
- Fill the glasses with ice cubes, divide the strawberry-gin base, then top with the well-chilled sparkling water.
- Stir gently from the bottom up to keep the bubbles intact.
- Garnish with a long, thin sliver of fresh scallion and, if desired, a small slit strawberry on the rim of the glass.
Nutrition
Per serving
- Energy
- 135 kcal
- Protein
- 1.45 g
- Carbohydrate
- 12.33 g
- Fat
- 0.52 g
- Fibre
- 3.42 g
- Calcium
- 37.36 mg
- Iron
- 0.36 mg
- Magnesium
- 17.06 mg
