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Mardi Gras Chinese New Year

Because Chinese New Year 2016  and Mardi Gras fall together this year, a few cocktails to celebrate both.  These come from’s friends at HKB Baijiu and Jade 1901 Absinthe.

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Monkey Mule

HKB Baijiu cocktail1.5 oz HKB Baijiu
1 oz goji berry ginger syrup
.75 oz fresh lime juice
Top with sparkling water or club soda

Method: Build in shaking tin. Pour the Baijiu, goji berries ginger syrup, and the lime juice into a shaking tin for a quick dry shake. Add ice, shake and strain over Collin glass top with sparkling water or club soda.

Garnish: Skewer candied ginger, and 4-5 goji berries

Goji berry Ginger Syrup

1/4 cup of gojiberries
32 ounces / 4 to 5 quart of fresh peeled ginger root, cut into half inch chunks.
24 ounces fine sugar
Juice blender

1. Soak gojiberries in room temperature water for 10 minutes.
2. Place fresh ginger into a juice presser, press the fresh ginger juice into a quart container.
3. Stir sugar into ginger juice until sugar is completely dissolved.
4. Add 32 ounces Ginger syrup and 1/4 cup of gojiberries into the blender and liquid blend. Strain over fine strainer into a quart and can be store up to 1 month

The Hidden Dragon – Kris Baljak, Clement in The Peninsula hotel, NYC

Dragon Cocktail1 ¼ oz HKB
¾ oz Jade 1901 Absinthe
½ oz Midori
¾ oz lemon juice
6 dashes lemon oleo-saccharum

Method: In an N2O-charged ISI canister, combine 1 oz lemon juice, 6 dashes lemon oleo-saccharum, 3 egg whites, and 1 oz simple syrup. In a cocktail shaker, combine HKB, Jade 1901 Absinthe Supérieur, Midori, lemon juice, and lemon oleo-saccharum. Shake. Lay the ISI foam foundation on the bottom of a cocktail glass about 1 ½ inches deep. Slowly pour the contents of the shaker down the side of the glass so the liquid lies under the foam foundation. Garnish with viola flowers.

Kowloon Moon – Natalie Bovis, The Liquid Muse

2 ounces HKB
1 ½ ounces OM Dark Chocolate Sea Salt Liqueur
½ ounce OM Cranberry Blood Orange Liqueur
2 dashes orange bitters

Method: Stir with ice. Strain into cocktail glass

And for Mardi Gras…


Nouvelle-Orleans Frappe

1Absinthe_Frappe ½ -3 oz. Jade Nouvelle-Orleans

absinthe_jade_1901Dash of simple syrup
6-8 mint leaves and sprig
Splash of club soda


Muddle mint leaves in the bottom of a frappe style glass.  Add the absinthe,
simple syrup and fill with crushed ice.  Pour the mixture into a shaker and
shake vigorously until the outside of the shaker begins to frost.  Pour
contents into the glass, top with a splash of club soda and garnish with a
mint sprig.

Marco Polo – Shawn Chen, Red Farm

1.25 ounces Dassai Nigori Sake
.75 ounce HKB Baijiu
1 cherry tomato
3 to 4 leaves Italian basil
.75 ounce fresh lemon
.5 ounce tomato water
.5 ounce cane syrup
.30 rice vinegar

Method: Build in mixing tin. Muddle 1 piece cherry tomato and basil, add all ingredients into mixing tin. shake and double strain over iced glass garnish with skewer 1 leaf of basil and 1/4 piece of cherry tomato.
Garnish: Skewer cherry tomato and basil


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