Beijing Suan Nai
The Beijing Suan Nai is the creation of beverage consultant Paul Mathew. It’s beautiful to behold, as white and soft as fresh snow. The flavor is creamy and delicate, with honey and almond at the forefront.
Mathew’s recipe calls for unsweetened yogurt, which adds luscious body and a slight tang. It also calls for honey – if you have honey syrup, use twice the amount to account for the additional water.
- 1 part Vodka
- ¾ part Amaretto
- ¼ part Honey or Honey syrup
- ¼ part Orgeat
- 1½ part Whole or full-cream Milk
- 1½ part Unsweetened Yogurt
- 1 dash Chocolate bitters
Add all ingredients to a shaker, and stir before adding ice to ensure the honey is fully incorporated. Add ice, shake well, and double-strain through a fine mesh strainer into a chilled cocktail or coupe glass.
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- Dairy Cocktails: Beijing Suan Nai at DRiNK magazine