At Little Alley in NYC, it’s all about the authentic Shanghainese cuisine including dishes like Fish Head with Chopped Chili and Stir Fried Cumin Lamb. But the drinks are just as serious as the food.
Enter the White Windmill, made with Baiju – a Chinese grain alcohol – mixed with vodka, lemon juice, vanilla syrup and Wang Wang milk, perfect for tempering the fiery flavors of the food.
“I recommend pairing this [drink] with Sautéed Chicken with Hot Chili,” explains Little Alley owner Yishu He. “The milk will calm the spiciness on your tongue from the gorgeous chicken.”
White Windmill recipe and preparation
- .5 oz. Baiju
- 1.5 oz. Tito’s vodka
- .25 oz. vaniila syrup
- 2 oz. Wang Wang milk
- Dash of lemon juice
Little Alley details
550 3rd Ave., New York, NY 10016; 646-998-3976; www.littlealley.nyc; @littlealleynyc
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