Like this Recipe
One of the good things about being in the middle of a worldwide pandemic and not working for almost a year, is that you get to party. A lot. Like, every day of the week. Because I have spent every Friday and Saturday night of my life working behind a bar, the novelty of having EVERY Friday and Saturday night off is still fun for me. The only thing is, there is nowhere to get a good drink (see mention of worldwide pandemic above), so I am forced to bartend for myself these days. Another fun thing about quarantine is that it allowed me to really take a deep dive and experiment with a spirit that I haven't worked much with before, Baijiu. In 2018 I was introduced to Baijiu and in 2019 I went to China to learn more about it.
Fast forward to 2020 and a couple of quarantines later and I am fully obsessed with Baijiu cocktails. The thing I love best about Baijiu is the layers of flavors and complexity of it. It changes on me with every sip, and with every sip I love it more. In China we enjoyed it straight, in the U.S I see it mostly used in tiki cocktails. Inspired by this, I created the most tikilicious baijiu cocktail from the confines of my one-bedroom apartment during the millionth day of a statewide stay at home order, using ingredients I had at home. And I was not disappointed.
1 oz Oloroso Sherry
¾ oz Plantation OFTD Rum
½ oz Ming River Sichuan Baijiu
¼ oz St. Elizabeth Allspice Dram
¾ oz Fresh Lime Juice
¾ oz Pineapple Juice
¾ oz Falernum Syrup
Frappe and Dump into amazing panda bear tiki mug or vessel of your choice. Top with Crushed Ice. Garnish with Mint Leaves and Marigolds