As Chinese New Year is fast approaching, why not usher in the Year of the Tiger with a Baijiu / Tequilla cocktail to really get your customers purring? This cocktail is named after Hong Bao, which are the red envelopes used for monetary gifts throughout the year, but especially common at this time. Give the gift of a marvellously rare experience, through the truly unique and unusual flavour of this Hong Bao… there are a few variations of this recipe out there, but this one is mainly inspired by China Town NYC bar owner and restaurateur Eddy Buckingham’s Recipe.
As always, we’ve given the recipe our own stamp by incorporating our range of barware every step along the way…
- 1 Cocktail Shaker
- 1 Cocktail Jigger
- 1 Cocktail Muddler
- 1 Freepour Juice Bottle
- 1 Fine Mesh Strainer
- (Optional) 1 Cocktail Pick / one of our Garnish Picks
Hong Bao Cocktail
Fresh lime juice
Egg white or a cocktail foamer like Stillabunt.
For the garnish
- Eddy Buckingham’s recipe calls for a gold leaf to mimic the gold lettering of a Hong Bao envelope, but if you’re feeling less fancy Rose Petals or a couple of Raspberries on a garnish stick works beautifully.
- Muddle 4/5 raspberries with around 15mls of sugar syrup in your shaker.
- Add 50ml of Tequilla
- Add 15ml of Baijiu
- Add 25ml of fresh lime juice
- Add egg white or a few drops of cocktail foamer.
- Add 15ml of a full-bodied red wine.
- Shake with ice.
- Strain into a chilled glass.