The best Moutai cocktail was done by Kumar: Eastern Immersion was made from Moutai and apricot brandy, fresh orange juice, coconut sugar and Prosecco sparkling wine. The salty and sweet taste was matched with the unique aroma of Moutai.
The best Wuliangye cocktail was done by Haran: Asam-jiu was made from Wuliangye and tamarind with apple cider vinegar. The seasoning was marinated pineapple. The sourness of the homemade tamarind juice matches with Wuliangye perfectly!
The Best Guojiao 1573 Cocktail was done by Dee: The Parting Gift was made from Guojiao 1573 added with grapefruit syrup, pear fragrant green tea, black cherry wine and sparkling water. Elegant and refreshing taste with tiny bubbles, especially for the fragrance of the Guojiao 1573!