Let's be real: milky tea and fermented camel's milk have their limitations. So when cocktail hour strikes in the Gobi consider steering toward Three Camel Lodge, where in the stone lodge itself is a bar stocked with some of the world's finest whiskys, cognacs, tequilas and wines.
The Mongol-American owner brings them in himself, one or two bottles at a time, and the bartender knows how to mix a cocktail, but the thing here is the aged single malts from Scotland (Monkey Shoulder, Lagavulin, Laphroaig) and Japan (Hibiki, Hakushu), and small-batch bourbons and ryes (Blanton's, Booker's, Angel's Envy, Whistle Pig). Wash one down with a perfectly chilled Golden Gobi.
