4 leaves Thai basil, plus 1 for garnish
2 ounces vodka
1 ounce lemon juice
1 ounce Sichuan peppercorn simple syrup (See Cook's Note)
To make Sichaun peppercorn simple syrup, heat equal parts sugar and water until sugar melts and add 1 teaspoon Sichuan peppercorns per 1 cup of syrup. Cool and store in fridge.