Electric Feels Recipe

Make a quick tincture: lightly toast 1 tablespoon Sichuan peppercorns in a dry pan until aromatic (about 1–2 minutes). Transfer to a jar and cover with 4 oz (120 ml) high-proof neutral spirit or vodka. Let steep at room temperature for at least 2 hours (overnight for stronger flavor). Strain and reserve. Alternatively, make an infused simple syrup: simmer 1 cup sugar with 1 cup water and 1 tablespoon toasted peppercorns for 5 minutes, cool, then strain.

Dry shake (if using egg white)

If using the egg white for a silky foam, combine the mezcal, guava purée, clementine juice, lime juice, simple syrup, 0.25 tsp of the Sichuan tincture (or 0.25 tsp infused syrup), and the egg white in a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (about 4–6 large cubes or roughly 1 cup). Shake hard for 12–15 seconds until well chilled and the exterior of the shaker is frosty.

Double strain into a chilled coupe or rocks glass (if served on the rocks, pour over fresh ice). Double straining (through the shaker strainer and a fine mesh) removes pulp and ice shards, yielding a smoother texture.

Taste and adjust: if the drink needs more brightness, add an extra 0.25 oz lime juice; if it needs sweetness, add 0.25 oz simple syrup. If you want more Sichuan bite, add a few drops more of the tincture (be careful — it is potent).

Lightly wet the glass rim (optional) and dip in fine salt if using. Float the clementine wheel or place the twist on the rim. Sprinkle the toasted, lightly crushed Sichuan peppercorns on top of the foam (or on the surface) for an aromatic, numbing finish.

Serve immediately. Recommend pairing notes: smoky mezcal with bright guava and clementine, finished by the citrusy, tingly Sichuan notes.