Hydrosol Experiments: 麻-Tini #shorts #cocktail

Hydrosol Experiments: 麻-Tini

I picked up a vacuum distiller after seeing them on the tabletop at bars and cafes during my last trip in Japan. One of the first things I wanted to extract were Sichuan peppercorns.

Sichuan peppercorns taste almost sparkling citrus, like lemon peel, then it opens into something slightly floral. Underneath that there’s a dry, woody backbone and a faint metallic edge. And then the defining part: that buzzing, tingling numbness that sits on your lips.

If you steep it in alcohol, you don’t really get to choose what comes through. You get the citrus, but you also pull the heavier compounds, the numbing sensation, the woodiness, some bitterness.

But with a vacuum still, you can be more selective. Because it runs at lower temperatures, the lighter, more volatile aromatics come off first. You can then capture the citrus and floral notes before the heavier compounds start to come through.

Doing with this water makes things more accessible, despite the solubility of some compounds in alcohol. Making it as a hydrosol also allows me to use it in NA drinks- I had a chai in Shibuya that used Sichuan peppercorns, and it was the strangest and most interesting cafe drink i’ve had.

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