Baijiu Kaiju

1 rinse Islay Scotch
1 oz Baijiu
12 oz Curaçao, Pierre Ferrand Dry Curaçao
16 oz Green Chartreuse
1 oz Lime juice
12 oz Simple syrup (gunpowder tea infused, see note)
2 ds Bitters, Apothecary Bitters (smokey pear bitters)
1 sli Lime (wheel, as garnish)
Rinse a chilled coupe with the Scotch. Shake, strain, garnish.
To make the syrup, add 1/4 cup each water and sugar to a saucepan. Bring to a boil, add 1 tsp gunpowder green tea. Cover and steep until cool. Strain.
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