Chinese Cocktail

Pro tips

• Stir with large, clear ice for 30 seconds to properly chill and dilute without over-aerating; strain immediately to avoid over-dilution.
• Use fresh, high-quality grenadine (not cheap syrup); it's 1/3 of the drink and defines its character.
• Add bitters, maraschino, and curaçao last so they distribute evenly during the stir.
• Serve in a chilled coupe or Nick & Nora glass to showcase the deep burgundy color and aromatic oils.

Substitutions

• Jamaica Rum → gold or dark rum (milder flavor; choose Barbados or Demerara as closest alternatives)
• Curaçao → orange bitters or Grand Marnier (shifts profile slightly toward citrus brightness)

Storage & make-ahead

Cocktails must be consumed immediately after preparation; do not store or make ahead.

Equipment

mixing glass · bar spoon · jigger · Hawthorne strainer

What type of rum works best for a Chinese Cocktail?

Jamaica rum—specifically funky, full-bodied varieties like Appleton or Smith's—is traditional and essential to the drink's character. Gold or dark rums work if Jamaica rum isn't available.

Should a Chinese Cocktail be shaken or stirred?

This recipe is best stirred with ice for 30 seconds to chill and dilute gently, preserving the spirit-forward character. Strain into a coupe or cocktail glass.

Can I make a Chinese Cocktail without curaçao?

Curaçao adds orange notes and complexity. You can omit it, but the drink will lose depth. Orange bitters or a splash of orange liqueur are reasonable substitutes.

What's the ratio for scaling this recipe?

The base ratio is 2:1 rum to grenadine. Keep bitters, maraschino, and curaçao proportional: scale all ingredients equally if doubling or halving.

How do I measure dashes of liqueur accurately?

One dash = roughly 1/8 teaspoon or 2–3 drops from a standard bottle. Use a dasher bottle or Angostura-style shaker cap for consistency.