- 5cl Mozart Chocolate Liqueur
- 3cl Ming River (strong-aroma baijiu)
- 1cl Dry vermouth
- 2Strain into a coupe.
- 3Garnish with a toasted marshmallow.
Literally, “cocoa butter” in Mandarin Chinese. The drink was intended to be the liquid equivalent of a chocolate-covered pineapple, using the vermouth to keep it grounded.
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