Few pinches Sichuan peppercorns 1/2 tangerine with peel 1 ounce London dry gin 1 ounce sake 1 ounce fresh lime juice 1/2 ounce velvet falernum Candied tangerine, for garnish

Step 1 In a cocktail shaker, thoroughly muddle the peppercorns with the half tangerine (with peel). Pour in the gin, sake, lime juice and velvet falernum. Add ice, shake and double-strain into a coupe. Garnish with the candied tangerine.

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