Here are 3 cocktail recipes specifically designed for Jiangxiang-style Baijiu ,highlighting its rich, complex flavors while maintaining balance:
1. “Jiangxiang Old Fashioned”
Ingredients:
- 50ml Jiangxiang baijiu (Moutai or Langjiu recommended)
- 15ml maple syrup (or honey syrup)
- 2 dashes orange bitters
- 1 dash chocolate bitters (optional, for depth)
- Orange peel garnish
Method:
- In a mixing glass with ice, combine all ingredients and stir until well-chilled (~30 seconds).
- Strain into a chilled rocks glass over a large ice cube.
- Express an orange twist over the drink and garnish.
Flavor Profile: Maple syrup softens the baijiu’s intensity, while orange and chocolate bitters add complexity.
2. “Umami Manhattan”
Ingredients:
- 50ml Jiangxiang baijiu
- 30ml sweet vermouth (preferably huangjiu-infused or standard vermouth + 5ml huangjiu)
- 10ml black cherry liqueur (e.g., Luxardo)
- 1 dash Sichuan pepper bitters (or Angostura)
Method:
- Stir all ingredients with ice and strain into a chilled coupe glass.
- Garnish with a brandied cherry or dried tangerine peel.
Key Notes: Huangjiu vermouth and baijiu create harmony, while Sichuan pepper bitters add a subtle finish.
3. “Misty Jiangnan Sour”
Ingredients:
- 45ml Jiangxiang baijiu
- 20ml smoked plum syrup (made with dried plums and rock sugar)
- 15ml lemon juice
- 20ml egg white (optional, for texture)
- Smoke: Applewood-smoked glass or smoked salt rim
Method:
- Dry shake (no ice) all ingredients for 10 seconds.
- Shake again with ice, then double-strain into the prepared glass.
- Garnish with a dried plum or rosemary sprig.
Flavor Highlight: Smoked plum’s tang balances the baijiu’s heat, with smoke echoing its roasted notes.
Pro Tips:
- Sweetness: Use maple syrup, honey, or infused syrups (e.g., jujube, longan).
- Bitters: Chinese-inspired bitters (tangerine peel, Sichuan pepper) pair well.
- Dilution: Use large ice cubes or pre-chilled glassware to preserve flavor.
These recipes showcase Jiangxiang baijiu’s versatility in cocktails! 🥃🍒