Recipes
All our spirits can be enjoyed on their own, or used to make your
favorite cocktails. Here are some of our most popular concoctions.
If you've made something amazing with Vinn on your own, please
share it with us!
Vinn Dragon
1½ oz Vinn Vodka
2 oz pineapple juice
½ oz club soda
Splash of lime juice
Shake with basil
Garnish with basil.
Bloody Mary
1 oz Vinn Baijiu
4 oz Tomato juice
1 tsp J. Wilbur bloody mary seasoning
Splash of Vinn Mijiu Fire
Garnish with celery stick, olive & pickled green bean.
Vinn Ice Bubbly
1 oz Mijiu Ice
1 oz Champagne
2 oz Ginger Ale
Splash of grenadine
Squeeze of lime
Garnish with lime.
Fire and Ice
1½ oz Vinn Baijiu
1 pickled thai chilis (muddled into Baijiu)
½ grapefruit
Agave nectar to taste
Shake it up and serve it in a cocktail glass.
From our friends at SNUGbar
Vinn Martini
1½ oz Vinn Baijiu
1½ oz Cocchi Americano vermouth
⅓ ml Lillet Blanc Vermouth
Dash of Absinthe
Two dashes of orange bitters
Shaken, not stirred.
From our friends at SNUGbar
Vinn Som
1 oz Vinn Vodka
2 oz club soda
½ oz Pok Pok Som drinking vinegar
Shake Vinn Vodka, drinking vinegar, torn basil leaves and ice, add club soda and give it a quick stir.
Watermelon Zester
1½ oz Vinn Baijiu
5 oz watermelon puree
1 oz orange simple syrup
½ oz lime juice
Shake all ingredients together and serve over ice. Garnish with lime & watermelon wedge
Punch Berry
1½ oz Vinn Vodka
1½ oz mango peach juice
1½ oz ginger ale
¾ oz cranberry juice
Serve over ice
Garnish with lemon & orange slices
Vinn Baijiu Sour
1½ oz Vinn Baijiu
½ oz lime juice
½ oz grapefruit juice
½ oz rich (2:1) simple syrup
¼ egg white
3 drops Fee’s Old Fashioned Bitters
Dry shake egg white.
Shake egg whites, and other ingredients sharply with ice.
Strain, but do not double strain, into a rocks glass. Add three
drops of Fee’s Old Fashioned Bitters, arranged interestingly.
From our friends at Boozeniks.
Spritzer By Joe
¾ oz Vinn Baijiu
¾ oz St. Germain
Juice from ½ of lime
Juice from ½ of lemon
teaspoon of simple syrup
Shake and top with a splash of sprite. Garnish with lemon/lime
From our friend Findlay McLaughlin