Pronounced: ( bye-j’yo )


Alarmed Dragon

Flying high with attitude
Johann Trasch
  • 4cl Ming River (strong-aroma baijiu)
  • 4cl Pineapple juice
  • 2cl Lime juice
  • 2cl Homemade chili-cinnamon-clove syrup*
  • 1
  • 2
    Strain into a tumbler with fresh ice.
  • 3
    Garnish with pineapple frond and an origami dragon.

A loving homage to Riva Bar in Berlin’s Alarmed Bison, this spicy strong-aroma cocktail is sweet yet fiery—just like real-life Chinese dragons.

Originally featured on Cocktail Bart’s Instagram.

*Johann’s recipe for chili-cinnamon-clove syrup:

  • 250 ml Water
  • 250 g Sugar
  • 2 sticks Cinnamon
  • 2 small dried chilis (hot enough that it’s not fun eating them on their own, yet far away from doom-habaneros)
  • 4 Cloves

Put all together in a small pot, stir and put on high heat. Let it boil heavily for about two minutes, then strain it and fill into a bottle. Aim for a christmassy smell and a warm, not hot chili-mouthfeel like from chili chocolate.