Courtesy Jesse Card, general manager, Bit House Saloon, Portland, Oregon
How often do you actually use the peachy-colored sauce packets from Chinese takeout? This recipe, from Jesse Card, general manager of Bit House Saloon in Portland, Oregon, goes “full tiki-style,” with about a packet of duck sauce per cocktail. It will give you plenty of reason to use every last one.
“I love the way that pineapple and ginger are natural complements to the duck sauce,” says Card. “But the big caraway and anise notes from the aquavit really carry the drink in a whole new direction. I named it after my favorite combo plate at my local Chinese haunt.”
- 1½ ounces Krogstad Aquavit
- 3 teaspoons WY duck sauce
- 1 ounce fresh pineapple juice
- ¼ ounces honey syrup
- 1 dash Angostura Bitters
- 1 dash Peychaud’s Bitters
- 1½ ounces ginger beer
- Fortune cookie (for garnish)
Add all ingredients, except ginger beer, to a cocktail shaker and fill with ice. Shake hard for 10 seconds, and strain into a double old-fashioned glass filled with crushed ice. Top with ginger beer. Add more crushed ice to form cone. Garnish with a fortune cookie.