Instructions

• 1 - Prepare Sichuan Peppercorn Syrup:
  In a small saucepan, combine 100ml water, honey, and crushed Sichuan peppercorns. Simmer for 5 minutes, then strain and cool.
• 2 - Brew Chrysanthemum Tea:
  Brew chrysanthemum tea with 300ml hot water, let it steep for 4-5 minutes, then cool completely.
• 3 - Mix Cocktail:
  In a shaker, add chrysanthemum tea, cooled syrup, lemon juice, gin (if using), and ice cubes. Shake well until chilled.
• 4 - Serve and Garnish:
  Strain into two glasses over fresh ice. Add 1-2 drops of Sichuan chili oil if desired, then garnish with mint leaves.