Blossoms on Silk Road Recipe

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Created by: Jake Bliven, Bar Development at Ounce, Bittersweet & Something Beautiful, Taipei, Taiwan.


  • 1 1/2 ounces Aviation American Gin
  • 1/2 ounce Dolin Génépy des Alpes
  • 3/4 ounce fresh lime juice
  • 3/4 ounce chai ginger syrup (see recipe page 00)
  • 2 dashes Bittercube Corazón bitters
  • 2 ounces East Imperial Yuzu Tonic
  • 3-4 basil leaves
  • Lime wheel, for garnish


  1. Add bitters, lime juice, chai ginger syrup and basil leaves to a mixing tin and give it a light muddle.
  2. Next add Aviation and Génépy, as well as cracked ice and shake for eight seconds.
  3. Double strain into an ice filled copper mug, and top with yuzu tonic water.
  4. Stir to incorporate and add straw.
  5. Garnish with a lime wheel stuffed with a tuft of basil through the center, floated on top of the drink.
  6. Serve with a smile.

Chai Ginger Syrup:

Brew one cup of chai tea. Add one cup of roughly chopped ginger and one cup of sugar. Blend together on high until ginger is puréed, and let sit until at room temperature. Then fine strain and bottle for refrigeration.


I wanted to take an American distillate and showcase it with a Far Eastern culinary influence. I love utilizing Aviation gin, as it’s a wonderful spirit and they have some of the best individuals in the industry working for them. The name refers to a donkey featured in older American TV shows (??? can we get clarification on this?) and the silk road is considered one of the most influential and historical spice trade routes in history, one that connected Eastern civilization with Western civilization  The name just seemed ideal after the creation of the cocktail recipe.