- 1 1/2oz Fruity Pebble-infused Ming River (strong-aroma baijiu)*
- 1/2oz Giffard Cacao
- 1/2oz Blackberry syrup**
- 1/4oz Lemon orange cordial***
- 1 scoop Vanilla ice cream
- 1Blend together baijiu, Giffard Cacao, vanilla ice cream, and a scoop of ice in a blender.
- 2Pour into a glass.
- 3Add the blackberry syrup and lemon orange cordial.
- 4Top with whipped cream and fruity pebbles.
From the winner of the 2020 Ming River Quarantine Cocktail, who raised money for the Comp Tab Relief Fund.
*Fruity Pebble-Infused Ming River Baijiu
300ml Ming River ⠀
45g Fruity Pebbles ⠀
Combine both ingredients in a container and refrigerate overnight. Strain through a coffee strainer to remove all solid particles. Store in the fridge.
**Blackberry syrup
300g Perfect Puree Blackberry
300g Sugar ⠀
Combine ingredients in a pot, cook on medium heat for 10 minutes, and strain through a coffee strainer to remove all solid particles. Store in the fridge.
***Lemon orange cordial
300g Lemon peel ⠀
250g Orange peel ⠀
5g Turmeric ⠀
500g White Sugar ⠀
500ml Water ⠀
Combine all ingredients in a pot, cook on medium heat for 10 minutes, and strain through a coffee strainer to remove all solid particles. Store in the fridge.
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