Cacao cobra

New Year's Eve calls for a spicy cocktail.

Spice can add a layer of complexity to a cocktail,” says Helmkamp. Thanks to spicy Szechuan peppercorn, this drink "surprises you up front with a touch of heat on the lips and lingers on the tongue."

1.5 ounces mezcal
1 ounce crème de cacao (Tempus Fugit brand if you can find it)
0.75 ounces fresh lemon juice
10 drops Szechuan Peppercorn Tincture Crushed ice

Directions:Add all ingredients into a glass, stir, and top with crushed ice. To make the Szechuan Peppercorn Tincture, put 1 tablespoon Szechuan peppercorns in 2 ounces of Everclear or a high-proof vodka and let the mixture sit at least overnight (and up to a week).