VB&T

The winning trifecta of vermouth, baijiu, and tonic makes this simple cocktail sing.

Makes
1 cocktail
Time
5 minutes

PHOTO: HEAMI LEE • FOOD STYLING: JESSIE YUCHEN

Published on October 14, 2024

Punt e Mes vermouth, Ming River strong-aroma baijiu, and tonic water come together in this simple stirred drink aptly named the VB&T. Lemon juice, simple syrup, and a couple dashes each of Angostura and orange bitters complete the refreshing cocktail. It’s adapted from one Tina Heath-Schuttenberg developed for the Charleston restaurants she owns with her husband David, Kwei Fei and Beautiful South, and served at the Charleston Wine + Food Festival. Heath-Schuttenberg uses pebble ice for the VB&Ts at her bars, but if you’re not blessed with a pebble ice machine at home, feel free to use crushed ice.

Featured in “Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail” by Megan Zhang.

Ingredients

1 oz. strong-aroma baijiu
1 oz. sweet Italian vermouth
1 oz. fresh lemon juice
¾ oz. simple syrup
2 dashes Angostura bitters
2 dashes orange bitters
Tonic water
Orange peel, for garnish

Instructions

Step 1

To a highball glass filled with crushed or pebble ice, add the baijiu, vermouth, lemon juice, simple syrup, and Angostura and orange bitters. Stir to combine, then top with a splash of tonic water, garnish with the orange peel, and serve.

To a highball glass filled with crushed or pebble ice, add the baijiu, vermouth, lemon juice, simple syrup, and Angostura and orange bitters. Stir to combine, then top with a splash of tonic water, garnish with the orange peel, and serve.