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Created by Don Lee @ Existing Conditions, and shared by Ming River – a baijiu spin on a 1.5 oz Baijiu 0.5 oz Jamaican Rum .75 oz Lime .75 oz Coco Lopez coconut cream .75 oz Passionfruit Puree Presumably, add ice and blend until smooth and frosty!
Kweichow Moutai is the king of the baijiu world, and you’ll see that right away in the price. There are very high-end bottles, and it’s the brand of choice for gifting… and maybe also grifting. Prince is a mid-level offering, and it’s a really fun version of the Sauce Aroma category with a great bold […]
This is a lower-end Luzhou Laojiao and it is still, in my opinion, great. It’s got the same well-balanced flavor profile that the pricier options from this baijiu-maker have. But the alchohol burn is more prominent, and the finish is pretty raw. Probably not the Luzhou to start with, unless your only comparison is Red […]
This is a really delicious baijiu, with a strong flavor profile and lots of balance. It’s sweet without being saccharine, horsey without excessive barnyard tang. There’s a burst of big flavor on your tongue, and the alcohol burn happens at the end – and even that is relatively muted. Luzhou Laojiao is one of the […]
A fall cocktail; the sweetness of the baijiu mixes with the apple cider to create a familiar autumn taste with a tang. 1 shot Red star Ergotou baijiu, Apple Cider (unstrained for best results) Dash of clove powder Dash of nutmeg Shake vigorously over ice in cocktail shaker; strain into coupe glass. Garnish with a dash of […]
The Broken Jade is a version of the caipirinha, served at Pinch Chinese in New York. 1/2 Lime, sliced into wedges 3/4oz Simple syrup 2oz Baijiu (Pinch Chinese uses Confucius Family) 1 Dash of Angostura bitters Muddle the ingredients until the lime is fragrant and its juice has been expressed. Shake with ice. Transfer the contents, […]
Kinmen Kaoliang is a widely available Kaoliang baijiu – it’s sweet, light aroma, and relatively balanced. The 58 is a proof designation, so it’s seriously boozy. It’s also available in a 38° version. It’s a famous brand of baijiu, and a good starter for beginners! I found this bottle in St. Louis at Olive Supermarket, […]
The New York Times splashes a little baijiu here, to promote the new Ming River brand: https://www.nytimes.com/2018/07/02/dining/drinks/baijiu-ming-river.html
Tammie Teclemarium writes in Wine Enthusiast – a beginner’s guide to Baijiu. Vodka, whiskey, gin, rum and Tequila? They have a long way to go in order to reach the popularity of baijiu, the most consumed spirit on Earth. But what’s the story behind this fascinating Chinese liquor, and will it soon be coming to […]
From Sumiao Hunan Kitchen in Boston! Noted by Boston Bar Hopper: Sumiao’s rendering of a Sidecar combines baijiu with cognac, Cointreau, and a lemon reduction. It’s a spirit-forward drink, and I was expecting a big blast of baijiu. But it’s a sippable, surprisingly smooth cocktail, and one that helped me get better acclimated to the […]