Chinese Spirits in Cocktails: Three Easy Recipes

China's new spirits are made for mixing. Chinese gins carry botanicals you will not find anywhere else, young Chinese whiskies are light and fruity, and sweet liqueurs make easy low-alcohol drinks. Here are five easy recipes to taste them at home.

1. Sichuan Gin & Tonic

In a large glass full of ice, pour 40 ml of Chinese gin and top with 120 ml of tonic water. Garnish with a strip of orange peel and two or three Sichuan peppercorns, gently crushed. The pepper adds a tingling, citrusy note that changes with every sip.

2. Chinese Whisky Highball

In a tall glass full of ice, pour 40 ml of Chinese malt whisky and top with 120 ml of chilled soda water. Stir once and add a lemon twist. The highball is the best way to taste a young whisky: the bubbles lift its fruit.

3. Green Plum Spritz

In a wine glass full of ice, pour 60 ml of green plum wine and 60 ml of sparkling wine, and top with a splash of soda. Garnish with a slice of lemon. Fresh, tangy and low in alcohol: an aperitif for summer.

4. Osmanthus Highball

In a tall glass with ice, pour 50 ml of osmanthus wine and top with 100 ml of soda water. Add a twist of orange. Floral and gentle, perfect for an autumn evening or the Mid-Autumn Festival.

5. Yantai Sidecar

Shake 40 ml of Chinese brandy, 20 ml of orange liqueur and 20 ml of fresh lemon juice hard with ice, then strain into a chilled glass with a sugared rim. A classic French-style cocktail with China's oldest Western spirit.

Tips

• Let the Chinese ingredient lead: simple mixers like tonic, soda and sparkling wine show it best.
• Use plenty of ice and cold mixers.
• Garnishes matter: orange, lemon, Sichuan pepper, a slice of pear or a few osmanthus flowers.
• For baijiu cocktails, see our Baijiu in Cocktails guide and the Mix it section.

In one sentence

A gin and tonic with Sichuan pepper, a whisky highball, a plum spritz, an osmanthus highball and a Yantai sidecar: China's new spirits in five easy glasses.

*Please drink responsibly.*