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This was a drink I wanted to explore with Ming River Baijiu to make a very interesting cocktail and because it’s such a potent spirit, I fat washed it with coconut oil. It really mellowed it out, making it more workable and brought out more of its tropical notes that can still hold its own in a mixed drink.
1 oz Ming River Baijiu (Coconut Oil Fat Washed) *
½ oz Chareau Aloe Liqueur
¾ oz Pandan Syrup *
½ oz Lime Juice
½ oz Pineapple Juice (fresh juiced is best)
2 dashes Bitter Truth Creole Bitters
Shake all ingredients with ice, then double strain contents into a chilled Nick & Nora glass.
Coconut Oil Fat Washed Ming River Baijiu
750 mL Ming River Baijiu (one bottle), 250 mL “Unrefined Cold Pressed” Coconut Oil.
Pour the Baijiu into a 2 L/qt. container. Melt the coconut oil and pour into the container with the Baijiu and let sit at room temperature for 24 hours. Transfer the container to the freezer until the oil becomes completely solid. Break open a hole through the solid fat and pour the Baijiu through a Coffee Filter back into the bottle it came in.
50 g of Pandan Leaves (chopped), 500 g Granulated Cane Sugar, 500 mL Water, ½ tsp Kosher Salt/Saline Solution.
Add the Pandan Leaves and the Water and to a pot, cover and bring to a low simmer for 20 min. Remove pot from burner and allow cinnamon tea to rest for 5 min. Do not strain. Add the Sugar and Salt to the "Pandan tea", allow sugar to dissolve (put over low heat to help dissolve the sugar). When cooled, refrigerate for 24 hours then strain.