From Sumiao Hunan Kitchen in Boston! Noted by Boston Bar Hopper: The Perpetual Motion is something of a signature drink, made with Hong Kong baijiu, blood orange puree, muddled mint and lime, and elderflower liqueur. The distinctive flavor of baijiu stands out, but it’s tempered by the citrus and the herbal notes of the mint […]
Kinmen Taishun is a Kao Liang baijiu from Taiwan. This little bottle was a gift from friends overseas, but you can find the 58, 38, and other varieties in liquor stores in the US. Kinmen is a big brand, and recently gave away a man’s weight in baijiu at a marathon. My wife smelled it […]
Gu Jing – the name means ‘Ancient Well’ – is a 100-proof baijiu. For something so high-octane, it’s relatively mild; sweet on the front end, and goes down smoothly. There’s the usual bit of equine barnyard tang at the end, but it is partially subsumed by the almost burnt-bubblegum flavor. The distillery draws its name […]
ABC News Australia has a Last year more than 5 billion litres were sold, making it the most consumed spirit in the world by far. But outside of China little is known about baijiu, and foreigners who have dared to taste it liken it to drinking cleaning agent or cheap perfume. Now efforts are underway […]
A lightweight punch, heavy on the juice, by BaijiuAmerica Palace Punch 1/2 oz Shui Jing Fang baijiu 1/2 oz St. Germaine 1 oz Lychee juice 1/2 oz Lime juice Splash cranberry juice, garnish with lime wheel.
From Winston’s Coffee in Hong Kong: GOODBYEJOE by Joel H. • HKB Baijiu • Fresh Cucumber • Fresh Coriander • Apple & Elderflower syrup • Lemon Juice • Egg White • Soda
From The Black Label, By: Shawn Chen, RedFarm Makes 1 cocktail 1 1/4 oz Dassai Nigori Sake 1/4 oz HKB Baijiu 1 cherry tomato 3 to 4 leaves Italian basil 3/4 oz fresh lemon 1/2 oz tomato water 1/2 oz cane syrup 0.3 oz rice vinegar (be careful not to add too much!) MUDDLE 1/4 piece of the cherry tomato and 3 basil leaves in a cocktail shaker. […]
From The Black Label, By: Orson Salicetti, Lumos Makes 1 cocktail 1 1/2 oz HKB Baijiu 1/2 oz agave syrup 3/4 oz freshly squeezed lemon juice Soda water to top up 3 to 4 dashes of Angostura bitters Lemon wheel, for garnish ICE a highball glass. ADD all ingredients in order, topping with the soda and Angostura bitters. GARNISH with a lemon wheel.
From The Black Label, By: Seth Allan, The Late Late Makes 1 cocktail 3 slices fresh ginger 2 sprigs mint 2 oz HKB Baijiu 2 oz pineapple juice 1/2 oz Demerara syrup MUDDLE ginger, 1 spring mint, HKB Baijiu, pineapple juice and Demerara syrup in a shaker. SHAKE and double strain into chilled martini glass. GARNISH with a mint sprig.