- 1.5 oz Coconut Oil Washed Ming River Baijiu*
- .5 oz White Rum
- 1 oz Toasted Sesame Syrup**
- .75 oz Lime Juice
- 1Combine all ingredients to a cocktail shaker
- 2Fill with ice
- 3Hard shake
- 4Fine strain into a stemmed cocktail glass
*Coconut oil washed Baijiu: In a container, combine 1 oz of virgin coconut oil, melted, to every three oz of baijiu (8 oz oil for a full 750 ml bottle). Allow to rest at room temperature for at least 3 hours, stirring gently every so often. Cover and freeze overnight, or until the oil has solidified at the top. Remove frozen coconut oil and discard, strain the baijiu through a fine mesh strainer to remove any errant bits of frozen oil.
**Sesame syrup: toast 1 cup of sesame seeds in a sauce pan over medium heat until golden brown. Add 1 cup sugar and 1 cup water, heat until sugar has completely dissolved. Store and refrigerate in a container overnight. Strain out the seeds after overnight infusion- they’re great for making sesame candy!