Sparkling Green Tea Cocktail

Ahhhh spring has sprung, which means tea pickin’ season is at hand. It’s time to get out to the villages and nab you some of the good stuff before it’s all sold off. When you get your stash, head home and mix up this refreshing drink. The combination of green tea and gin gives it an almost ginger taste.


(Serves 2)
* 1/2 cup strong Green Tea, chilled
* 1/4 cup Gin
* 1 tablespoon Agave Nectar
* Juice of 1 lime
* Champagne


Mixing it up:
1. Combine green tea, gin, lime juice and agave nectar into a glass.  Stir to combine.
2. Pour green tea mixture into 2 champagne glasses.
3. Top off with champagne.

The Wilde Oscar


Green, green, green! That’s all you see on St. Paddy’s day. This year, skip the green beer and make the bartender do a little work so you can sip on a tasty Irish cocktail worthy of the day. This recipe is simple enough for you to do up at home, so you can keep those drinks flowin’ for your guests, and best of all it pays tribute to two great contributions from the Emerald Isle: Oscar Wilde and Guinness. Sláinte!


  • 1 oz. Guinness Extra Stout (also good with Guinness Draught)
  • 1 1/2 oz. Bulleit Bourbon
  • 1/2 oz. Rich Simple Syrup
  • Dash of Botanical Bitters

Mixing it up:

  1. Stir all ingredients in an ice filled mixing glass.
  2. Strain cocktail over a large ice cube.
  3. Garnish with a large orange peel and maraschino cherry.

The Classic Champagne Cocktail


​This the time of year to pop those corks! Well, you are probably reading this after your New Year’s revelry (or was it debauchery??), and you are in no state of mind to even think about another glass of the bubbly. But, champagne (or sparkling wine which is more readily on hand) isn’t just for welcoming in the new year. I have this friend who is constantly goading me to drink the stuff. It’s getting old. Here’s an easy way to spruce things up.

1 sugar cube
3 dashes Agostura bitters
Chilled brut Champagne (or dry sparkling wine)
Lemon Twist for Garnish

Mixing it up
1. Add sugar cube to flute glass in any manner you see fit. Add 3 dashes of angostura bitters over cube.
2. Fill the flute almost to the top with Champagne. Garnish with a lemon twist and serve immediately.

Other Variations: It can be fun to switch around your bitters. Both Angostura and Peychaud’s do nice things to the end result. And instead of a lemon twist, try an orange.

America’s First Cocktail

Is it any surprise that America’s first cocktail, the Sazerac, was created in New Orleans, the city that loves to party? Back in 1838, Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American rye whiskey was substituted for cognac. This pre-Prohibition cocktail can be had all over New Orleans today, so why not in Hangzhou??

• ice cubes
• 1 cube of sugar
• 2 dashes Peychaud’s bitters
• 1/4 cup rye whiskey
• 1/4 teaspoon anise flavored liqueur
• 1 lemon twist for garnish

1. Pack an Old-Fashioned glass with ice.
2. In a second Old-Fashioned glass, crush the sugar cube and add the Peychaud’s Bitters to it.
3. Add the rye whiskey (or bourbon) to the second glass containing the Peychaud’s Bitters and sugar.
4. Empty the ice from the first glass and coat the glass with the anise flavored liqueur.
5. Dump excess liqueur in the sink (or drink it!).
6. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass, stir and garnish with lemon twist.



By Logan Miller

Considered one of the classic cocktails, this is a must know for any aspiring mixologist. It also happens to be an apéritif, a drink severed before a meal, so if you are planning a dinner party sometime, add this to the menu and your guests will be impressed. The cocktail, while an easy one to make, is actually complex with the ingredients it uses: the Gin with the juniper berries that create the distinct flavor, Sweet Vermouth with the taste matching that of a young fruity Pino Noir, and then the bitterness from the Campari that by itself would make your nose inch away create a delicious cocktail that can be enjoyed by all.

Sweet Vermouth
Orange Peel

1. As always have a chilled glass ready, but if you can’t fit any in your freezer then just add ice and water to a martini glass while you prepare your cocktail.

2. In your cocktail shaker, add equal parts of your three ingredients, an ounce/30ml of each is considered the norm, but you can always add more if you want a stronger cocktail.

3. Now add ice, but this time do not shake! No, instead just stir clockwise (counterclockwise if you prefer) for about 30 seconds so as to chill the drink as well as dilute it a little.

4. Toss out the ice water from your now chilled glass and strain the cocktail using a strainer. If you do not have a cocktail strainer yet then jump on taobao and order one ASAP.

5. Peel an orange and rub it alongside the rim of the glass, then drop it in the glass.

6. Sit back and enjoy.

A few tips:
1) If you find the Campari is too bitter then decrease the amount of it and increase the amount of Gin and Sweet Vermouth.

2) Feel free to add ice to your glass if you like, just because a recipe says to not use it doesn’t mean that you have to listen to it. Always remember cocktails are made to be enjoyed, so do it your to your taste.

Stay thirsty my friends!