Monkey King ($12)
The M.Y. China version of an old fashioned is the bar's second most popular drink. "People love bourbon here!" Baird says. Breaking & Entering Bourbon from St. George Spirits is mixed with creme de peche, Forbidden Bitters, and a ginger and ginseng tincture. The ginger flavor is a subtle addition to the whiskey-forward drink.
Fire in the Wok ($11)
This drink, concocted by Nate Bartell, is a favorite of Baird's. "Nate knows my love of spicy food, and my love of tequila," he tells us. Azul tequila, lime juice, agave, and soda are mixed and garnished with a Fresno pepper. "It goes well with the sweeter dishes on the menu," Baird says of the drink's kick.
East Meets West ($11)
"This is basically our version of a lemon drop," Baird says of this citrusy cocktail. Tito's vodka is infused with baby chrysanthemum tea, and blended with an orange blossom honey syrup and lemon juice.
Buddha Mary ($12)
Baird was sure he wanted to do a version of a Bloody Mary when he began planning the M.Y. China menu. "Brunch is big here," he says. "But I wanted this to be special." Baird and Alan Chen scoured the shops in Chinatown, grabbing possible ingredients off the shelves. The winning combination took only two tries: tomato juice, bonito flakes, chili vinegar, fish sauce, lemon juice, ground pepper, soy sauce, and Tito's vodka. The bonito lends a touch of smoke that melds into the delicate hint of funky fish sauce. This Buddha Mary is garnished with a pickled red Thai chile.
Wealth & Turbulence ($10)
This twist on a Dark & Stormy includes Kraken rum, lime juice, mint, and Fever Tree ginger beer. A creased kaffir lime leaf provides a heady aroma to the drink.