Ingredients
- 1 ½ oz (45 ml) Sichuan pepper washed Ming River baijiu
- ½ oz (15 ml) Whisky
- 1 oz (30 ml) Mango juice
- ½ oz (15 ml) Lemon juice
- ¾ oz (22 ml) Clove syrup
- 1Combine all in a shaker with ice, shake to chill, then stain into a chilled rocks over ice.
- 2Garnish with a generous mint bouquet, then serve.
