- 1 ¼ oz (45 ml) Ming River baijiu
- ⅓ oz (10 ml) Jägermeister
- ⅔ oz (20 ml) Lemon juice
- ⅔ oz (20 ml) Simple syrup
- 8 Mint leaves
- Champagne (or sparkling wine)
- 1Shake all ingredients but the champagne over ice.
- 2Strain into a coupe and top with champagne.
Michael Thurm’s riff on the Old Cuban cocktail is a refreshing peak behind the Bamboo Curtain.