Chinese-characteristic cocktails

1 Jan

It was new year’s eve, and we wanted  a way to bring in the new year with a bang. I offered my little apartment in Dongsi for pre-drinks before we would head out somewhere else. The night got a little out of hand and let’s face it, the Chinese-characteristic cocktails were so good, that we all stayed in. We must have done four countdowns that night – Sydney/Melbourne, Adelaide, Brisbane and Beijing, cheering louder and louder each time.

Madame Mao’s baijiu lychee peach cocktail

Pour two shots baijiu over a peeled lychee, spoon some lychee juice over, pour in a few glugs of peach juice and lemonade. Garnish with a pineapple wedge and sprinkle some chopped coriander and ginger. Delightful.

 

Fruity popcorn Dongsi

Pour two shots corn vodka (must be corn vodka) over strawberries and orange wedge, top with pink grapefruit and pomegranate juice and lemonade and drizzle a tiny bit of wild pear syrup on top.

All in Beijing

Baijiu, corn vodka, Malibu into a glass over lychee, strawberry, pineapple, orange, ginger and coriander.  A little bit of pink grapefruit, peach, pomegranate juices and some lemonade on top. Basically anything goes in this one. The fruit at the bottom is lethal.

 

These cocktails are preferably served with frozen packet dumplings and the very best sponge cake you can find, with good loads of mock sugar cream. Anything less than this will mean your night (and subsequently new year) won’t be as good as you’d hoped.

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