When Alice and I visited China, it confirmed what we’d already largely suspected: it’s not much of a cocktail culture. You’re looking at beer when you’re drinking there. Or baiju, but I promise you, don’t want that. That doesn’t mean you can’t make Chinese-inspired cocktails. Fruit, booze, fun and grandma’s cooking (the best restaurant we ate in Beijing was, basically, grandma’s cooking — it was epic)! Now, let’s have a Blue China to celebrate!

Let me start with a proviso: for this Chinese cocktail, we recommend you use lychee liqueur, but (if like us), you can’t find any, don’t fret. Replace the lychee liqueur with something else fruity, not too potent and complimentary. We went with the Grand Mariner Raspberry Peach (because I’d never tried it and figured the flavors would work, they did), but feel free to tweak as you see fit.

Ok, back to it! So, start with your lychee liqueur, because not much says China or Asian territories like lychee — well, except maybe durian, but you don’t want that in cocktail form. Unless you do, then maybe some sorta blue cheese cocktail? I’ll fiddle with that and get back to you.

Fun fact: it’s hot and humid in a whole lot of China. When it’s hot and humid something refreshing and cold really hits the spot. Refreshing like some freshly squeezed white grapefruit juice. Those citrus notes are also going to play great with the lychee.

To round out our flavors, a hint of orange — but in blue form! Yup, blue curacao, because it makes things pretty. You can’t put a value on pretty.

With those three super friends, we have the Blue China! It’s cool, refreshing, looks like a fun shade of the ocean and really hits the spot. This is what I like to call a porch sipper. Make one, two or a pitcher, then go sit on the porch and enjoy a lovely spring afternoon.

Then maybe order some Chinese food (if you’re feeling too lazy to cook, which after a few of these, I support).

Now, onto the Blue China!

 

April 8th, 2016 | by morgan