Difficulty
Easy
Total Time
5MIN
Ingredients
Canadian whiskey: 40 ml
Fresh lemon juice: 30 ml
Yuzu sake: 22 ml
Nin Jiom Pei Pa Koa (mixed 2:1 with simple syrup): 22 ml
Yuzu gummy: for garnish
At Vancouver’s Keefer Bar, beverage director Amber Bruce incorporates Chinese apothecary ingredients into cocktails that balance bitterness, citrus, and herbal depth. The Antidote pairs Canadian whiskey with yuzu sake and Nin Jiom Pei Pa Koa, the traditional Chinese cough syrup that has become a surprising favorite in bars and desserts alike.
How to make an Antidote Cocktail
01.
Make the Cocktail
- Shake all ingredients together with ice.
- Strain into a tumbler filled with fresh ice and garnish with a yuzu gummy.
Note: Traditionally made with whiskey, though Bruce notes the cocktail also works well with mezcal or tequila.
