Fu Manchu’s Magenta Martini
What kind of word consists of “Ng”? This is the Cantonese rendering of Northern Chinese “wu” the word for the numeral ‘5’. The Mandarin name of this drink is Wu Jya Pi, 五加皮 literally “Bark of Five Additions.” 
So Ng Ka Py is the Cantonese name for a Chinese spirit or liqueur that might be an infusion of five kinds of fruit peel. A sort of alcoholic Five-Spice Powder, perhaps? 
Actually, it’s an infusion of a herb named Wu Jya Pi or Bark of Five Additions in the Mandarin dialect (Japanese gokahi, Korean ogapi), also known as Cortex Acanthopanacus.
Traditional Chinese Medicine uses this herb — mostly from Sichuan Province — as a tonic to treat problems of the liver, kidney, joints and some other conditions. 
Alcoholic content of the spirit is high — about 48 percent or 96 proof. And the taste is intense and not to everybody’s liking — this led to its inclusion in an unusual mixed drink, as we shall see. Ng Ka Py often comes in a squat ceramic jug. [3a]
The distinctive flavor and aroma of Ng Ka Py led to its appearance in John Steinbeck’s East of Eden, in which Steinbeck tries to describe the flavor:
“The drink that tastes of good rotten applies.” — John Steinbeck 
Other Western writers have incorrectly compared Ng Ka Py to wormwood, absinthe, opium and other inaccurate descriptions. It is like none of these.
Chinese people typically take Ng Ka Py straight in small thimble sized glasses either just by itself, or along with food. It goes well with cold appetizers like Cold
White Chicken such as Crystal Chicken. White Cut Chicken or Chinese Sausage with Mustard.
Ng Ka Py is one of the medicinal wines, of which there are over a hundred kinds, designed to support almost every organ of the body and help with almost every ailment.
“The Chinese approach medicinal wines with great care. The dosage is carefully controlled/ No more than 10 milliliters (2 teaspoons) is consumed at a time.” — Yong Yap Cottrell 
In one famous dive bar in San Francisco’s Chinatown, Ng Ka Py appears neat with a cold water chaser. In another, as an ingredient in a Mai Tai. 
The unique taste and intense flavor of Ng Ka Py led some expatriates in Tokyo in the 1970s to use it as an ingredient for a mixed drink, the Fu Manchu, a kind of martini cocktail that enjoyed a small niche following in the Japanese capital around that time.
The Fu Manchu
2 ½ ounces vodka
½ ounce dry vermouth
1 dash Angostura bitters
1 teaspoon Ng Ka Py
1 more teaspoon Ng Ka Py (optional)
Combine vodka, vermouth and bitters in a shaker with ice and shake vigorously.
Put the Ng Ka Py in a standard martini glass and swirl the glass so that the liquor coats the inside of the glass. A second teaspoonful of Ng Ka Py may be added to the bottom of the glass if desired.
Garnish the edge of the glass with the lemon twist, pour the cocktail into the glass and enjoy!
The taste is definitely not like Five Spice Powder in alcoholic form, more like Tiger
Balm in an alcoholic base.  The vodka lightens the Ng Ka Py and in this dilute form in the glass the color is a kind of purplish or mauve. Actually it is a beautiful magenta.
In the old Tokyo days this was usually made with Russian Stolichnaya vodka,  which cost about $2 a bottle, less than Smirnoff  or Japanese vodkas like Suntory  and was perfectly adequate for this drink. The drink goes well with any kind of nuts, but seems especially suited to the Japanese appetizer called sora mame, そら豆 or fry beans.
Web content manager and hostess Jennifer Chase of Outboxco.com still gets occasional requests for the cocktail. 
“It’s a niche following. Mostly people who lived in Tokyo in the 70s, or old hands with a relation to the China trade or San Francisco when that city was a major gateway to China.” — Jennifer Chase
Ng Ka Py goes well enough with vodka, but one drink is enough for most people. The cocktail is named after the infernal Dr. Fu Manchu, because the taste is one he would probably have enjoyed. 
For Further Information:
 “Wu Jia Pi (Eleutherococcus Root Bark),” for http://en.wikipedia.org/wiki/Five-spice_powderdiscussion of properties in Traditional Chinese Medicine — http://manumissio.wikispaces.com/Wu+Jia+Pi+%28Eleutherococcus+Root+Bark%29
 “Five-spice powder,” article, Wikipedia — http://en.wikipedia.org/wiki/Five-spice_powder
 “Wu Jia Pi,” Rootdown.us — http://www.rootdown.us/Wu-Jia-Pi
[3a] Ceramic Jug — http://www.chinesecol.com/treasure11.html
 John Steinbeck, East of Eden — http://timshel.org/timshel.php
 Yong Yap Cottrell, The Chinese Kitchen: A Traditional Approach to Eating (London: Weidenfeld & Nicholson, 1986) — http://dmreed.com/catalog.php?tablename=asian_cookbooks
 Red’s Place, 672 Jackson Street, San Francisco, CA 94133, described as the oldest bar in San Francisco’s Chinatown; also the Li Po Lounge, which uses Ng Ka Py in their signature cocktail The Li-Po Special Mai Tai — Li Po Cocktail Lounge, 916 Grant Avenue, San Francisco, CA — http://drinkingmadeeasy.com/show/episode-guide/drinking-made-easy-san-francisco/
 Tiger Balm –– http://www.amazon.com/s/?ie=UTF8&keywords=tiger+balm&tag=googhydr-20&index=hpc&hvadid=3620779319&hvpos=1t1&hvexid=&hvnetw=g&hvrand=5626415391708616289&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_391o2dp11a_b
 Stolichnaya Vodka — http://www.stoli.com/
 Smirnoff Vodka — http://www.smirnoff.com/en-us/newmain/smirnoff_drinks/smirnoff_products/?utm_source=google&utm_medium=cpc&utm_campaign=Desktop-General-US-B-Brand-Core-Broad&utm_term=smirnoff%20vodka&utm_content=st7WDieOl_smirnoff%20vodka_b_18024456198
 Suntory Vodka — http://www.suntory.com/business/liquor/whisky.html
 Sora mame or deep-fried fava beans — http://www.japaneserestaurantinfo.com/columnsp/shokuzai/072610/
 Web content manager Jennifer Chase@outboxco.com — http://outboxco.com/index.php?option=com_content&view=frontpage
 See for example, Sax Rohmer, The Hand of Dr. Fu Manchu — http://www.amazon.com/s/?ie=UTF8&keywords=rohmer+sax+fu+manchu&tag=googhydr-20&index=aps&hvadid=3931821081&hvpos=1t1&hvexid=&hvnetw=g&hvrand=157830605251842041&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_2q0fv7onvx_b