China Tang, the new Chinese restaurant at the MGM Grand, takes diners back to the glory of the Tang Dynasty, that golden age of cosmopolitan culture and cuisine. Part of that experience comes with the cocktail menu that finds inspiration in the Pre-Opium War Era China and Colonial Era China. Cocktails at this glamorous spot mix American and Asian flavors, such as hoisin and yuzu. For example, the Stanley Punch comes in an iced hot pot with udon noodles as garnishes.
Cocktails from the Pre-Opium War Era feature fewer outside cultural influences since the opium wars that took place in the mid-19th century were rooted in Anglo-Chinese disputes over British trade and China’s sovereignty. The Qing pairs Plymouth Gin with Yellow Chartreuse, bitters, Tio Pepe Fino Sherry, and Frey Absinthe, while the Mr. Tang, mixes Remy Martin X.O. with Cointreau Noi, Luxardo Maraschino, and Frey Absinthe.
Colonial Era China showcases those outside influences intermingled with Chinese tradition. The drinks on this section of China Tang’s menu include the Kowloon Old Fashioned that uses applewood chips to smoke a concoction of Patron Roca Resposado Tequila, Organic Sea Salt Dark Cacao Liqueur, chocolate bitters, and hoisin-rhubarb. And that Stanley Punch cuts the fruity blend of Grey Goose L’Orange and house tropical puree with Fever Tree Ginger Beer and Hell’s Bitters by Scrappy’s.
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