Ingredients
- 50ml Ming River (strong-aroma baijiu)
- 30ml Butterfly Pea Tea Shrub
- 20ml Pandan syrup
- 2 Dashes The Seventh Sense Chocolate Bitters
- 1Shake.
- 2Double strain into a coupette.
- 3Garnish with 10 drops of coconut oil.
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Orchard by the River