The Shinine Recipe

Light toast and crush

Place the 6 Sichuan peppercorns in a small dry skillet over medium heat. Toast for 30–45 seconds, shaking the pan, until fragrant but not burnt. Remove, cool slightly, then crush gently with a mortar and pestle or the back of a spoon to produce coarse pieces. Reserve about 1/4 teaspoon crushed for the rim/garnish and set the rest aside to infuse the gin.

Infuse (quick method): place the remaining crushed peppercorns in a small jar with the 2 oz gin and let sit for 5–10 minutes to pick up floral, numbing notes. Taste at 5 minutes — if too assertive, remove the pepper early. Strain the gin through a fine mesh or coffee filter into a measuring jigger; discard solids. Use this infused gin for the cocktail. (If you'd rather keep gin uninfused, proceed without infusion and use toasted pepper only for garnish.)

Muddle basil

In a shaker, place 6 fresh basil leaves (reserve one small leaf for garnish). Add the fresh lemon juice (0.75 oz), strawberry cordial (0.75 oz), and optional simple syrup (0.25 oz) if you prefer slightly sweeter balance. Gently muddle the basil with the liquids 4–6 times — press to release oils but avoid shredding the leaves into bits.

Add spirits and ice

Add the 2 oz Sichuan-infused gin (or plain gin if not infusing) to the shaker. Fill the shaker about two-thirds full with ice (approximately 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well-chilled and slightly diluted.

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove basil bits and any pepper solids. If you prefer a taller drink, serve over fresh ice in a rocks glass.

Optional top with soda

If you want a lighter, spritz-style drink, top the cocktail with 1 oz club soda instead of serving neat. Gently stir once to combine.

Prepare the glass rim (optional): wet a small area of the glass rim with a lemon wedge and dip lightly into the reserved 1/4 tsp cracked Sichuan pepper so a fine line adheres.

Garnish: float the reserved basil leaf and a thin strawberry slice on the surface of the drink. Finish by sprinkling a tiny pinch (a few grains) of the toasted crushed Sichuan pepper on top of the strawberry or rim for aroma and a subtle numbing tingle.

Serve immediately and advise guests that the Sichuan note introduces a mild, mouth-tingling sensation that complements the bright lemon and strawberry.