- 40ml Ming River (strong-aroma baijiu)
- 10ml Jägermeister
- 20ml Lemon juice
- 20ml Simple syrup
- 8 Mint leaves
- 50ml Champagne (or sparkling wine)
- 1Shake all ingredients but the champagne over ice.
- 2Strain into a coupe and top with champagne.
Michael Thurm’s riff on the Old Cuban is a refreshing peak behind the Bamboo Curtain.
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