15 Chinese Cocktails You Need to Try at Least Once in Your Life Updated 08/2026

There is something quietly magical about the way Chinese flavors translate into a cocktail glass. Lychee blossoms into something floral and intoxicating. Ginger ignites a slow, warming heat. Jasmine floats above everything else, delicate but unmistakable. And baijiu, China’s ancient grain spirit, brings a depth that no other liquor in the world can replicate.

Chinese cocktails are having a genuine moment right now, and honestly, they deserve every bit of the spotlight. Whether you are throwing a Chinese New Year party, experimenting behind your home bar, or just looking for something more exciting than your usual weekend drink, this list has everything you need. From light and floral to bold and spirit-forward, these are the 15 Chinese cocktails worth making, sipping, and absolutely showing off.

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A World of Flavor You May Have Overlooked

Before we get into the recipes, a little context that makes every sip taste even better.

Baijiu is the most consumed distilled spirit in the world by volume and economic weight, generating annual revenues exceeding US$100 billion in China alone. Yet most people outside of China have never tasted it. Baijiu producers claimed the top five spots on the world’s most valuable spirit brands list in 2021, together totaling $89 billion in brand value in 2020. That is a staggering number for a spirit that most Western drinkers have never even encountered.

Traditional Chinese drinking culture has centered on neat pours of spirits like baijiu or rice wine, often shared at the table rather than mixed behind a bar. Cocktails, as we know them today, are a recent addition. But that is exactly what makes Chinese-inspired cocktails so exciting right now. They borrow flavors, ingredients, and symbolism from Chinese cuisine and traditions, then apply them through a modern cocktail lens. Color matters. Balance matters. Meaning matters too: red for luck, jade green for prosperity, and peaches for longevity.

Certain flavors show up again and again in Chinese-inspired drinks, and for good reason. Lychee brings floral sweetness that plays well with vodka and gin. Muddled ginger adds warmth and bite. Tea, from oolong to jasmine, introduces tannin, depth, and aroma without heaviness. Citrus keeps things sharp and balanced, while sesame offers nutty richness in liquor-forward builds.

Now, let us get to the drinks.

The Lychee Martini

If there is one Chinese cocktail that has truly broken through to mainstream cocktail menus around the world, it is this one. Silky, floral, and just sweet enough to feel like a treat, the Lychee Martini is the perfect entry point for anyone new to Asian-inspired cocktails.

What You Need:

• 2 oz vodka
• 1 oz lychee liqueur (Soho or similar)
• 0.5 oz dry vermouth
• 0.5 oz fresh lime juice
• 2-3 canned lychees for garnish
• Ice

How to Make It: Fill a cocktail shaker with ice. Add vodka, lychee liqueur, dry vermouth, and lime juice. Shake vigorously for about 15 seconds until well-chilled. Double-strain into a chilled martini glass. Thread the lychees onto a cocktail pick and rest them on the rim of the glass. Serve immediately.

Tip: For a prettier presentation, pour a splash of grenadine into the bottom of the glass before straining the cocktail over it for a gorgeous ombre effect.

The Chinese Whisper

The Chinese Whisper was adapted from a recipe discovered in 2003 at the Oxo Tower Bar in London, England. It is the kind of cocktail that announces itself the moment you smell it: bright ginger, sweet lychee, and a hit of lime that keeps everything honest.

What You Need:

• 2 oz citrus vodka
• 1 oz lychee liqueur
• 0.75 oz fresh lime juice
• 0.5 oz ginger syrup
• 2-3 thin slices of fresh ginger
• Ice

How to Make It: Place fresh ginger slices in the bottom of a cocktail shaker and muddle firmly to release the juice. Fill with ice, then add citrus vodka, lychee liqueur, lime juice, and ginger syrup. Shake hard for 15 seconds. Double-strain into a chilled coupe glass to remove any ginger fibers. Garnish with a thin ginger slice resting on the rim.

Tip: Make your own ginger syrup by simmering equal parts sugar and water with a generous handful of sliced fresh ginger for 15 minutes. It keeps in the fridge for up to two weeks.

The Baijiu Sour

Think of this as a whiskey sour’s more adventurous older sister. Baijiu has a complex, slightly funky, deeply aromatic character that creates a sour unlike anything you have tried before.

What You Need:

• 1.5 oz light aroma baijiu (or rice aroma baijiu for a milder intro)
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup
• 1 egg white (or aquafaba for a vegan version)
• A few drops of Angostura bitters
• Ice

How to Make It: Combine baijiu, lemon juice, simple syrup, and egg white in a cocktail shaker. Dry shake (without ice) vigorously for 20 seconds to emulsify the egg white. Add ice and shake again for another 15 seconds. Strain into a rocks glass over one large ice cube. Drop a few dots of Angostura bitters on top of the foam and use a toothpick to drag them into a decorative pattern.

Tip: Rice aroma or light aroma baijiu is the best starting point for baijiu cocktails. The strong aroma varieties can be intense and are better reserved for neat sipping once you have developed a taste for the spirit.

The Green Tea Martini

Sometimes the simplest ideas are the best. This cocktail captures the clean, grassy serenity of a good cup of Chinese green tea and makes it into something you want to sip slowly on a warm evening.

What You Need:

• 2 oz vodka
• 1 oz freshly brewed, chilled green tea (strong brew)
• 0.5 oz honey syrup (equal parts honey and warm water, stirred to combine)
• 0.5 oz fresh lemon juice
• Ice
• A green tea leaf or cucumber ribbon for garnish

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How to Make It: Brew a strong cup of green tea and allow it to cool completely in the fridge. Combine vodka, cooled green tea, honey syrup, and lemon juice in a shaker filled with ice. Shake well for 15 seconds. Strain into a chilled martini glass. Garnish with a floating green tea leaf or a thin cucumber ribbon draped over the rim.

Tip: Jasmine green tea works beautifully here for an extra floral dimension.

The Jasmine Gin Fizz

Jasmine tea is one of the most iconic flavors in Chinese food culture, and it gives gin something ethereal to work with. This is a gentle, aromatic cocktail that is as pretty to look at as it is to drink.

What You Need:

• 1.5 oz London dry gin
• 1 oz freshly brewed, chilled jasmine tea
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup
• 2 oz chilled club soda
• Ice
• Dried jasmine flowers or a lemon wheel for garnish

How to Make It: Brew jasmine tea and chill it completely. In a shaker filled with ice, combine gin, chilled jasmine tea, lemon juice, and simple syrup. Shake briefly, about 10 seconds. Strain into a tall glass filled with fresh ice. Top with club soda and stir very gently once. Garnish with dried jasmine flowers scattered on top or a fresh lemon wheel on the rim.

The Chinese Mule

The Moscow Mule got a gorgeous Eastern makeover, and the result is warming, spicy, and deeply refreshing all at once. The combination of ginger beer, fresh ginger, and a touch of five-spice syrup gives this cocktail an unmistakably Chinese soul.

What You Need:

• 2 oz vodka (or light baijiu for a more authentic version)
• 0.75 oz fresh lime juice
• 4 oz ginger beer
• 0.5 oz five-spice syrup (recipe below)
• 3-4 slices fresh ginger
• Ice
• Lime wedge and candied ginger for garnish

Five-Spice Syrup: Combine 1 cup sugar, 1 cup water, and 1 teaspoon Chinese five-spice powder in a small saucepan. Heat over medium, stirring until the sugar dissolves. Simmer 5 minutes, cool, and strain through a fine mesh sieve. Store in the fridge for up to two weeks.

How to Make It: Muddle fresh ginger slices in the bottom of a copper mug or rocks glass. Fill with ice. Add vodka, lime juice, and five-spice syrup. Stir to combine. Top with ginger beer and give one final gentle stir. Garnish with a lime wedge and a piece of candied ginger on a pick.

The Orange Blossom Luck

The Orange Blossom cocktail is the perfect drink to ring in the Chinese New Year, blending gin with citrus juice, orange bitters, and orange blossom simple syrup for a rich orange flavor with hints of juniper. Orange is a deeply auspicious color in Chinese culture, symbolizing luck and prosperity, which makes this cocktail as meaningful as it is delicious.

What You Need:

• 1.5 oz London dry gin
• 0.75 oz fresh orange juice
• 0.5 oz fresh lemon juice
• 0.5 oz orange blossom simple syrup (simmer equal parts sugar and water with 2 tablespoons orange blossom water for 5 minutes)
• 2 dashes orange bitters
• Ice
• A fresh orange peel twist and edible gold dust for garnish (optional but stunning)

How to Make It: Fill a cocktail shaker with ice. Add gin, orange juice, lemon juice, orange blossom syrup, and orange bitters. Shake vigorously for 15 seconds. Strain into a chilled coupe glass. Express a fresh orange peel over the surface of the drink to release its oils, then drop it in or rest it on the rim. For Chinese New Year, a dusting of edible gold makes this look absolutely magical.

The Sesame Old Fashioned

This is the cocktail for the woman who loves a bold, spirit-forward drink and is not afraid of something truly unexpected. The Sesame Old Fashioned is the epitome of Asian-born umami flavor, using cognac as a base and requiring you to infuse it with a miso, tahini, and butter mixture, with simple syrup and bitters to complement the nutty tahini.

What You Need:

• 2 oz cognac (fat-washed with sesame, see below)
• 0.25 oz simple syrup
• 2 dashes Angostura bitters
• 1 dash mole or chocolate bitters
• 1 large ice cube
• A toasted sesame sprig or orange peel for garnish

Sesame Fat-Wash: Warm 2 tablespoons toasted sesame oil and combine with 8 oz cognac in a sealed container. Let it sit at room temperature for 4 hours, then freeze overnight. Skim off the solidified fat layer and strain the cognac through a coffee filter. The result is a silky, nutty cognac with an unforgettable depth.

How to Make It: In a mixing glass, combine sesame-washed cognac, simple syrup, and both bitters over ice. Stir slowly for about 30 seconds until well-chilled and properly diluted. Strain over a single large ice cube in a rocks glass. Express an orange peel over the drink and garnish as desired.

The Chrysanthemum Cocktail

The Chrysanthemum Cocktail blends the delicate flavors of chrysanthemum tea with the robustness of traditional spirits, showcasing the versatility of Chinese botanicals in modern mixology. Chrysanthemum is one of the most beloved flowers in Chinese culture and its tea carries a gentle, slightly honeyed sweetness.

What You Need:

• 1.5 oz vodka or light gin
• 1 oz strong chrysanthemum tea, chilled
• 0.5 oz elderflower liqueur (St-Germain)
• 0.5 oz fresh lemon juice
• 0.25 oz honey syrup
• Ice
• Dried chrysanthemum flowers for garnish

How to Make It: Brew chrysanthemum tea using dried flowers (available at any Asian grocery store) and allow to cool completely. Combine vodka or gin, chilled chrysanthemum tea, elderflower liqueur, lemon juice, and honey syrup in a shaker filled with ice. Shake for 15 seconds. Strain into a chilled coupe glass. Float a few dried chrysanthemum petals on the surface for a breathtaking finish.

The Pear and Baijiu Silk

As graceful as a silk cocktail dress, this bougie baijiu cocktail incorporates pear and citrus to create a gorgeous drink that is delicate, balanced, and refined from the first sip to the last. It is the kind of cocktail that makes people ask, “Wait, what is in this?”

What You Need:

• 1.5 oz light aroma baijiu
• 0.5 oz pear liqueur
• 1 oz fresh pear juice (blend half a ripe pear with a splash of water and strain)
• 0.5 oz fresh lime juice
• 0.25 oz agave syrup
• 2 dashes aromatic bitters
• Ice
• A thin pear slice and a few drops of lime juice for garnish

How to Make It: Add baijiu, pear liqueur, fresh pear juice, lime juice, and agave syrup to a shaker filled with ice. Shake vigorously for 15-20 seconds. Double-strain into a chilled Nick and Nora glass. Add two dashes of bitters directly onto the surface. Garnish with a thin, elegant pear slice on the rim.

The Chinese Fizz

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The Chinese Fizz was created by Phil Ward in 2008 at the Death and Co Bar in New York City, and featured in the Death and Co book. It was his fizz take on the Chinese cocktail from The Savoy Cocktail Book by Harry Craddock of the Savoy Hotel London from 1930. It is rum-based, silky from the egg white, and carries a beautiful subtle cherry note that makes it feel truly special.

What You Need:

• 1.5 oz aged rum
• 0.5 oz maraschino liqueur
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup
• 1 egg white (or aquafaba)
• 2 oz chilled club soda
• Ice
• A dehydrated citrus wheel for garnish

How to Make It: Combine rum, maraschino liqueur, lemon juice, simple syrup, and egg white in a shaker. Dry shake without ice for 20 seconds to build a foam. Add ice and shake again for 15 seconds. Strain into a fizz glass filled with fresh ice. Top slowly with club soda to preserve the foam. Garnish with a dehydrated citrus wheel on the rim.

The Lychee Mojito

The classic Cuban Mojito gets an enchanting Chinese makeover with fresh lychee stepping in to add its signature floral sweetness. This is the cocktail for summer, for parties, for any time you want something that looks and tastes like a vacation.

What You Need:

• 2 oz white rum
• 1 oz lychee juice (from a can of lychees)
• 3-4 fresh lychees, peeled and pitted (or canned)
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup
• 8-10 fresh mint leaves
• 2 oz chilled club soda
• Ice
• Mint sprig and lychee for garnish

How to Make It: In the bottom of a highball glass, gently muddle the mint leaves with lime juice and simple syrup. Do not over-muddle; you want the mint bruised and fragrant, not shredded. Add the lychees and lightly muddle once or twice to break them up. Fill the glass with crushed ice. Add rum and lychee juice and stir to combine. Top with club soda. Garnish with a fresh mint sprig and a lychee threaded onto a pick.

The Oolong Whiskey Sour

Oolong tea sits beautifully between the lightness of green tea and the depth of black tea, which makes it a natural companion for whiskey. This cocktail is warming, complex, and sophisticated, the kind of drink that feels equally at home on a rainy afternoon or at a dinner party.

What You Need:

• 2 oz bourbon or rye whiskey
• 1 oz freshly brewed, chilled oolong tea (strong brew)
• 0.75 oz fresh lemon juice
• 0.5 oz honey syrup
• 1 egg white
• Ice
• A lemon twist and a few drops of oolong tea for garnish

How to Make It: Brew oolong tea double-strength and cool it completely. Combine whiskey, cooled oolong tea, lemon juice, honey syrup, and egg white in a shaker. Dry shake without ice for a full 20 seconds. Add ice and shake again for another 15 seconds. Strain into a rocks glass over one large ice cube. Garnish with a curling lemon twist.

The Red Luck Cosmopolitan

Inspired by the famous “Lady in Red Cheongsam” cocktail created at Bar Stories in Singapore, this is a festive, feminine Cosmopolitan-style drink with Chinese flavors woven through every layer. The original was described as a very feminine drink that reminds one of the Cosmopolitan, a light and fruity martini popularized by the TV series Sex and the City.

What You Need:

• 1.5 oz citrus vodka
• 0.5 oz triple sec
• 0.5 oz goji berry syrup (simmer 2 tablespoons dried goji berries in 0.5 cup sugar and 0.5 cup water for 10 minutes, cool and strain)
• 0.5 oz fresh lime juice
• A splash of raspberry juice for color
• Ice
• A few dried goji berries and a lime wheel for garnish

How to Make It: Fill a cocktail shaker with ice. Add citrus vodka, triple sec, goji berry syrup, lime juice, and raspberry juice. Shake vigorously for 15 seconds. Strain into a chilled martini glass. Garnish with three dried goji berries on a cocktail pick and a thin lime wheel. The deep red color is absolutely stunning in a glass.

The Gunfire Tea Cocktail

Once a military tradition, Gunfire is now a simple, warming cocktail that is perfect for Chinese New Year gatherings, combining black tea and dark rum for a cozy serve with optional spiced garnish. This version adds a touch of honey and fresh ginger to deepen the warmth and make it feel unmistakably Chinese.

What You Need:

• 1.5 oz dark rum
• 4 oz freshly brewed black tea (strong, like Yunnan black or Pu-erh)
• 0.5 oz honey syrup
• 0.5 oz fresh lemon juice
• 2 thin slices of fresh ginger
• A cinnamon stick and a star anise for garnish

How to Make It: Brew a strong cup of black tea and keep it hot. Add ginger slices to the bottom of a heatproof mug or glass and lightly press them to release their juice. Add dark rum, honey syrup, and lemon juice to the mug. Pour the hot tea over everything and stir gently to combine. Garnish with a cinnamon stick and a star anise floated on top. Sip slowly and let it warm you from the inside out.

Tip: This cocktail works brilliantly both hot and cold. For a chilled version, cool the tea first, shake everything with ice, and serve over a large ice cube.

Tips for Building Your Chinese Cocktail Bar at Home

You do not need to track down exotic ingredients to start making these drinks. A few key bottles and pantry items will take you a very long way.

For spirits, a bottle of light aroma baijiu (try Ming River or Vinn Baijiu as widely available introductory options), lychee liqueur, and your favorite vodka and gin will cover most of these recipes. Aged rum handles the rest.

For ingredients, keep canned lychees on hand always, since the syrup is liquid gold for cocktails. Dried chrysanthemum flowers, goji berries, and high-quality loose-leaf jasmine and oolong teas are all available at any Asian grocery store for very little money. Fresh ginger is essential and keeps well in the freezer.

For syrups, batch-cooking a few simple infused syrups over the weekend means you will have them ready to go whenever the moment calls for a beautiful drink. Five-spice syrup, goji berry syrup, and ginger syrup are the three most versatile options for this particular collection of recipes.

One last thought: color and garnish matter enormously with these cocktails. A floating dried chrysanthemum petal, a thread of saffron, a perfectly sliced pear fan, or a glistening cluster of goji berries on a pick can transform a good drink into an absolutely stunning one. That attention to beauty is entirely in the spirit of Chinese drinking culture, where the way something looks is just as meaningful as how it tastes.

Now go mix something extraordinary.

Sources: https://chesbrewco.com
Category: Cocktails