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Alarmed Dragon

Alarmed-Dragon Recipe by: Johann Trasch, Cocktail Bart, Berlin
Johann Trasch, Cocktail Bart, Berlin
  • 1 oz Ming River Sichuan baijiu
  • 1 oz Pineapple juice
  • 1/2 oz Lime juice
  • 1/2 oz Homemade chili-cinnamon-clove syrup*
  • 1
  • 2
    Strain into a tumbler with fresh ice
  • 3
    Garnish with pineapple frond and an origami dragon.

A loving homage to Riva Bar in Berlin’s Alarmed Bison, this spicy strong-aroma cocktail is sweet yet fiery—just like real-life Chinese dragons.

Originally featured on Cocktail Bart’s Instagram.

*Johann’s recipe for chili-cinnamon-clove syrup:

250 ml Water
250 g Sugar
2 sticks Cinnamon
2 small dried chilis (hot enough that it’s not fun eating them on their own, yet far away from doom-habaneros)
4 Cloves

Put all together in a small pot, stir and put on high heat. Let it boil heavily for about two minutes, then strain it and fill into a bottle. Aim for a christmassy smell and a warm, not hot chili-mouthfeel like from chili chocolate.