J.S. Dupuis, beverage director of Boulevard Kitchen and Oyster Bar came up with the Zhōngchéng cocktail, which means devotion, and balances opulence with conservatism, using Cognac and traditional Chinese flavours like tea, citrus and ginger.
J.S. Dupuis was an active player in the Whistler hospitality scene before moving onto shaping the beverage programs at notable Vancouver restaurants.
Pour the Hennessy VSOP, Ginger of the Indies and mandarin tincture into a warmed tea cup.
Place the candied ginger in the cup, and stir to dissolve sugars.
Pour the hot Lapsang Souchong tea into the cup, and stir to finish melting the candied ginger.
Serve and enjoy.