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How to make ...

Baijiu Zombie

By Stephen Thompson

Ingredients

40 ml Ming River Sichuan Baijiu

20 ml Raspberry syrup

25 ml Lemon juice

50 ml Pineapple juice

20 ml Campari

3 Dashes chocolate bitters

Garnish with lime and mint

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

299 calories

Allergens:

No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!

Servings:

Serves 1

After a period in the doldrums, Tiki cocktails are making a comeback. This long, refreshing Tiki inspired cocktail uses a clear Chinese spirit made from sorghum.

Ingredients

40 ml Ming River Sichuan Baijiu

20 ml Raspberry syrup

25 ml Lemon juice

50 ml Pineapple juice

20 ml Campari

3 Dashes chocolate bitters

Garnish with lime and mint

Method

Take your Boston glass or small tin and, using your jigger to measure, add the Ming River Sichuan Baijiu, raspberry syrup, lemon juice, pineapple juice and Campari, then dash in the chocolate bitters 

Fill your shaker with cubed ice and seal using your Boston tin or lid.

Shake vigorously for 10-15 seconds or until your tin is very cold. Fill your highball or hurricane glass almost to the top with crushed ice

Using your Hawthorne strainer, strain your cocktail into your glass, over the crushed ice.

Cap with a small pile of crushed ice, using your hand to form it into a dome and garnish with a fresh mint sprig and a wedge of lime.

Serve and enjoy!

History

Baijiu (pronounced bye-j’yo) means “white spirits” in Mandarin. It is a diverse drinks category that includes all traditional Chinese grain spirits. Most baijiu is distilled from sorghum, but it can also be made from other crops. The techniques deployed in baijiu production vary greatly by region and style, and different styles of baijiu can be as distinct as whiskey is to tequila.

The secret ingredient in baijiu is qu (pronounced “chew”), a naturally harvested culture of airborne yeasts and other microorganisms. It makes the taste and scent of every baijiu highly specific to the place it was created. Qu also allows Chinese distillers to ferment and distil grains in a solid-state, which creates incredible complexity of flavor.

A fruity long drink based on the tiki style of cocktails. Tiki cocktails are made with the Tiki culture in mind, Tiki culture is a motif of exotically decorated bars and restaurants catering to an escapist longing for travel to tropical regions of the South Pacific.