How To Enjoy Baijiu In Cocktails?
BAJIU 101
Ever heard of Baijiu cocktails? This summer try something that will blow your mind! A unique experience of mixology. A new dimension of rich flavours perfect for your favourite Asian-fusion cuisines.
In China, baijiu is traditionally consumed directly and are not recommended to mix with other drinks. Just the same as whiskeys, Baijiu itself is made up of so many flavours which is perfect to drink straight yet versatile enough to embrace the art of cocktails. This a great way stepping outside your comfort zone, especially with drinks that expand the horizon of your appreciation and your knowledge.
Here are 4 amazing baijiu cocktail recipes for you:
Moutai cocktails
Moutai, arguably the most complex baijiu in terms of depth of flavours, is the perfect ingredient for premium cocktails that is lush and luxurious. Beautifully crafted by famous Australian bar tenders and carefully selected by our baijiu sommeliers, we present you the following two Moutai cocktail recipes.
Banana Dynasty
The award winning creation “Banana Dynasty” has the true makings of a classic cocktail; incorporating precisely four ingredients to bring out the best of the Moutai Flying Fairy. The Giffards Banane de Brésil adds a tropical touch without too much sweetness.
Ingredients
Moutai Flying Fairy 40mL
Giffards Banane Du Bresil 20mL
La Quintyne Vermouth Royal, Rouge 15mL
2 dashes of Angostura bitters
Method
Add all ingredients to a chilled mixing glass over ice and stir until perfectly chilled.
Pour into a frosty cold Old-Fashioned glass over crystal clear hand cut ice.
Twist lemon peel over the glass to release oils.
Place peel neatly twisted on the glass.
Ganbei Julep
This treasure embraces the sorghum aroma of Moutai. Crafted by the Sydney local bartender, “Ganbei Julep” is a mesmerising piece of art. Served over crushed ice with specially selected crystal Coupe glass and a garnish of rose petals, this refreshing drink was a breath of fresh air.
Ingredients
Moutai Flying Fairy 30mL
Coconut juice 15mL
White tea 15mL
Rose syrup 10mL
Green mango puree 10mL
Method
Add all ingredients to a shaker with ice.
Shake until chilled. Double strain into the glass over crushed ice.
Garnish with dried rose petals.
National Cellar 1573 cocktails
National Cellar 1573, the original strong aroma baijiu – the most popular style of all baijiu and most enjoyed by Australians with acquired tastes – is considered the best option for baijiu cocktail beginners. Studied, tested, and perfected repeatedly by our in-house tasting team, here are two great recipes that guarantee your love.
Panda 1573
A refreshing cocktail “Panda 1573” can bring the excellent fresh feeling. This is due to combining lemon and mint. Guests can relax as they are transported to the tranquil surrounds of bamboo and nature. The cocktail presents a fusion of China and Australia. Three pieces of cucumber and mint syrup represents the Sydney Opera House.
Ingredients
National Cellar 1573 30mL
Sprite 900mL
Mint syrup 10mL
Fresh cucumber 1-2 slices
Fresh lemon 1 slice
Method
Prepare fresh cucumber and lemon slices and a tall glass.
Pour 30mL of National Cellar 1573 into the glass.
Fill the glass with 3/4 ice and 1 slice of lemon.
Pour 90mL Sprite and 10mL mint syrup with gentle stir.
Décor the top with cucumber slices.
Bai Xiang Ting
This cocktail looks bright orange, which can bring the summery vibe. Aromas from National Cellar 1573, passion fruit and Osmanthus and lychee syrup coexist harmoniously. Moderate acid and fresh mouthful.
The name Bai Xiang Ting is from an allusion in Qing dynasty. It talked about people were busy running around for fame and gain, but they’ll stop for a while in the pavilion in a quiet valley (名乎利乎道路奔波休碌碌，来者往者溪山清静且停停).Ting means stop, also means the pavilion for passengers to rest. We used passion fruit, so we name it Bai Xiang Ting which means passion fruit pavilion in Chinese. We hope you can stop for a while and just enjoy this moment, this beverage.
Ingredients
National Cellar 1573 30mL
Lychee Liqueur 40mL
Osmanthus syrup 20mL
Fresh passion fruit juice 20mL
1 slice of Fresh lemon
Dry Osmanthus (Optional)
Method
Pour all ingredients in a cold shaker with 80% full of ice.
Shake and pour into the crystal brandy glass over the strainer.
Throw in 5-6 ice cubes.
Garnish with some dry Osmanthus.
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