Shanghai Daily

17 December 2009
Super Shaker with a Dash of Chill

Shanghai Daily

"SHANGHAI'S barmen have been tasting and experimenting with different recipes, but only one drink has been crowned after seven grueling weeks of high-pressure bartending at the Dragonfly Cocktail Competition.”

The competition tested bartenders' skill under pressure, with a panel of judges scrutinizing their every move as they made their intricate creations within a five-minute time limit. The winning drink was a three-layered cocktail with a mandarin jelly base, a lemongrass-infused vodka and coconut milk and it was topped with champagne and strawberry puree.


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