I discovered this spine-tingling vodkatini at London’s popular Taiwanese diner BAO. You must use Chinese red vinegar for the pickle, to get that Far Eastern sweet and spicy flavor. The pickled radish garnish adds an electric-pink pop and a flare of rootsy fire.

Makes 6 cocktails

(Measurements converted from milliliters)

INGREDIENTS

10 ounces Haku vodka

1 ounce Cocchi dry vermouth

1 ounce radish pickling liquid (recipe below)

6 pickled radishes for garnish (recipe below)

PREPARATION

Combine all ingredients with ice in shaker and shake. Strain contents into 6 cocktail glasses and garnish each with a pickled radish.

Pickled Radishes

INGREDIENTS

2 cups red radishes, cleaned and trimmed

2 ounces Chinese red vinegar

1¾ tablespoons caster sugar

Pinch of salt

½ long red chili

PREPARATION

Combine all ingredients in jar. Leave to infuse for at least 24 hours before using. Store in fridge.