This large-batch cocktail was created by Alex Black, co-owner of Laowai, for the Vancouver Cocktail Week gala; keep it in the freezer to serve as desired. Note that you will need a digital scale to measure some of the ingredients, as well as a vacuum sealer.

• 1.25 cups uncooked rice

• 1 bottle (750 mL) Tanqueray No. Ten gin

• 12 oz Yanghe Blue Classic Baijiu

• 2 oz Pagoda 8 Year Old rice wine

• 20 g grapefruit peel (minimum pith)

• 10 g West Lake LongJing green tea leaves (preferably Treasure Green Tea)

• 1 Tbsp honey

• 1.5 tsp kosher salt

• Water as needed

• Garnish: Red Orange Oil (see note)

Preheat oven (preferably a convection oven) to 350°F. Spread rice on a rimmed baking and toast for 20 minutes, agitating halfway through. Remove from oven and cool to room temperature.

Place all ingredients (except garnish) into a vac bag and vacuum seal so there is minimum air inside. Let sit for 6 hours (do not over-steep) at room temperature, approximately 20°C.

Double-strain all ingredients, preferably through a 200-micron Superbag as well a coffee filter

Discard solids and weigh strained-off liquid. Add 50 per cent of liquid weight in pure water and mix thoroughly. Separate mixture into glass bottles and place immediately in freezer. Makes a bit more than a litre (4 to 5 cups).

To serve: Pour 4 oz of frozen mixture into chilled Nick & Nora glass. Garnish with a single drop of Red Orange Oil. Serves 1.

Note: To make the Red Orange Oil garnish, combine 10 drops of food colouring (preferably Colour Mill red oil-based food colouring) with 4 oz blood orange oil (preferably Bitrome Blood Orange Oil). Use a dropper to add to the drink as needed.