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Drunken Chicken Rice

Drunken Chicken Rice

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A savory martini-style cocktail built on Hainanese chicken rice broth, vodka, and dry vermouth — a playful way to use leftover broth after cooking the dish.

Created on a whim by Johan ("Terror") on the Fine Dining Discord after cooking Hainanese chicken rice and having broth left over. Posted April 2026.

Method
Stirred
Glass
coupe
Difficulty
Hard
Flavor Profile
Strong

Ingredients

Servings:
1
Your bar: 0/4
Lime(optional)
1 splash
Hainanese Chicken Rice Broth
150 ml
Fresh Ginger
2-3 slice
Vodka
20 ml
Dry Vermouth
20 ml
🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Make a batch of Hainanese chicken rice; reserve the broth.
  2. Strain 150 ml (1.5 dl) of the broth and chill.
  3. (Optional) Clarify the broth for a cleaner look.
  4. Stir the broth with 20 ml vodka and 20 ml dry vermouth over ice until well chilled.
  5. Strain into a chilled coupe.
  6. Drop in 2–3 thin slices of fresh ginger.
  7. (Optional) Finish with a squeeze of lime.

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