Chinese New Year

Nadia Womble, Waterworks Food + Drink, Winooski, VT

“Baijiu was a total pain in the ass BUT I think I hit a milestone with this cocktail and I’m very pleased given the time frame and parameters. Cheers!”

4 to 5 mint leaves

.5 oz (15 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) Tanqueray London Dry Gin

.25 oz (7.5 ml) HKB Hong Kong Baijiu

1 oz (30 ml) The American Juice Company’s Blueberry Finn

.75 oz (22.5 ml) fresh lemon juice

Moletto Prosecco, to top

Ginger beer, to top

1 mint leaf and 1 blueberry, skewered, as garnish

Muddle the mint, ginger liqueur, and orgeat in a shaker. Add remaining ingredients. Shake over ice, and double-strain into an ice-filled collins glass. Top with a splash of prosecco and a splash of ginger beer. Add the garnish.

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