Mah-Jong is not a game, but a lean, dry table cocktail made with just two spirits: London Dry Gin and white rum. The combination of juniper and sugarcane is surprisingly harmonious, while Cointreau provides a subtle citrus note. Perfect for that moment when you don’t feel like fruit or sweetness – but still want something with depth to drink.
And here’s what you need for the Mah-Jong
2 cl London Dry Gin
0.5 cl Cointreau
0.5 cl white rum
1 orange peel spiral (garnish)
The key to success
The trick lies in stirring: not too fast, not too long. 20 seconds are enough to lower the temperature without melting too much ice. Those who prefer it even drier can remove the orange peel *before* straining – so no additional sugar from the oils ends up in the drink. And: a good London Dry Gin with a high juniper content gives the Mah-Jong the necessary spice; mild gins disappear next to the rum.
Variations
- Mah-Jong Royal — Replace the white rum with 0.5 cl maraschino liqueur. This makes the drink sweeter and gives it a slight cherry note. Garnish: cocktail cherry instead of orange peel.
- Mah-Jong Tropical — Add 0.25 cl orgeat syrup and replace the orange peel with a lime peel. The drink becomes fruitier and reminiscent of a shortened Mai Tai.
Frequently asked questions
Can I use a different gin instead of London Dry Gin?
Yes, but the character changes. A floral gin (e.g., with lavender) makes the drink softer, a spicy one (e.g., with pepper) emphasizes the herbal notes. London Dry remains the classic choice because its clear juniper note pairs best with the rum.
Why is the cocktail called Mah-Jong?
The name is a homage to the Chinese tile game – not because of the ingredients, but because of the precision. Like in Mah-Jong, balance is key: two strong spirits have to balance each other without one dominating.
Can I shake the drink instead of stirring?
Technically yes, but not recommended. Shaking dilutes the drink faster, and the clear texture is lost. Stirring keeps it lean and elegant – exactly what the Mah-Jong is all about.
