Rich & Wired Recipe

Make infused syrup (can be prepared ahead)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Add 1 tablespoon lightly crushed Szechuan peppercorns. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 2 minutes, then remove from heat and let steep 15–20 minutes. Strain through a fine mesh, pressing solids to extract flavor. Cool and store in the refrigerator. Use 1/4 oz per cocktail as called for.

Chill a coupe or lowball glass by filling with ice water while you prepare the drink.

Add vodka (2 oz), cooled espresso (1 oz), maple syrup (1/2 oz), and Szechuan peppercorn infused simple syrup (1/4 oz) into a cocktail shaker.

Add 4 large ice cubes to the shaker. Seal and dry-shake (without ice) for 10 seconds if you used egg white or aquafaba in the foam to start emulsification, then add ice and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Discard ice water from chilled glass and double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove any small ice shards and coffee solids.

While cocktail is chilling, prepare the coconut foam. In a small chilled mixing bowl, combine chilled coconut cream (2 oz), aquafaba or egg white (1/2 oz) if using, maple syrup (1/4 tsp), vanilla (1/8 tsp) and a pinch of fine salt.

Using an electric hand mixer or small whisk, whip the mixture until it forms soft peaks and a velvety foam (about 1–2 minutes with a hand mixer; longer with a whisk). The foam should be thick enough to sit on top of the cocktail.

Gently spoon or pour a 1/2–3/4 inch layer of the coconut cream foam over the top of the strained cocktail, taking care not to disturb the base.

Lightly dust the foam with a pinch of finely ground toasted Szechuan peppercorns. Optionally place an espresso bean or a small lime twist on the foam for aroma and visual contrast.

Serve immediately. Suggestion: provide a small stirrer so the drinker can fold a little foam into the coffee base to taste.