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Beach Bunny

Natasha Otrakji, Pokito Brooklyn
  • 1.5 oz (45 ml) Ming River Sichuan baijiu
  • 0.5 oz (15 ml) Lime juice
  • 1.5 oz (45 ml) Organic coconut water
  • 1 teaspoon Blackberry Preserves
  • 3 oz (90 ml) Grapefruit soda
  • Pineapple slice and leaves as garnish
  • 1
    Combine Ming River baijiu, lime, coconut water and blackberry preserves. Shake with ice.
  • 2
    Strain over ice into highball and top with grapefruit soda.
  • 3
    For garnish, pierce two pineapple leaves with a toothpick and add a pineapple wedge with skin.

Natasha Otrakji from Pokito Brooklyn created this refreshing and easy dreaming-of-summer drink for a recent China Residencies event. This cocktail highlights Ming River baijiu’s bright and tropical notes. With the aroma of pineapple, the flavor hops from coconut to blackberry to grapefruit in a sweet fizzy swoop.