How to Enjoy
In China they say, “One cannot set the table without alcohol,” which means it’s not a meal without baijiu. Traditionally baijiu is served neat at room temperature to accompany food at mealtimes. It is poured into tiny, thimble-sized shot glasses that are downed in a series of communal toasts. One always drinks with others, so baijiu is associated with raucous, festive drinking sessions.
China has no indigenous cocktail culture, but the Chinese are fond of infusing baijiu with fruits, spices, herbs and traditional Chinese medicine. These tonics are associated with health and wellness,but are usually not part of the toasting ritual. In recent years, bars in China and elsewhere have begun to experiment with baijiu in cocktails. As an ingredient, its strength and pungency make it challenging but rewarding to work with. It has tremendous untapped potential for adventuresome bartenders.
Ming River Tasting Notes
Begins with green apple peel and gives way to a mélange of tropical fruit—papaya, guava and melon—rounded out by a hint of ripe cheese.
Spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. A long, mellow and a slightly earthy finish.
Mixing with Ming River Baijiu
Baijiu is traditionally enjoyed neat at room temperature. Ming River’s fruity sweetness is the perfect counterpoint to the numbing spice of Sichuanese cuisine. As a clear but decidedly non-neutral spirit, in mixed drinks Ming River’s bold aroma and flavor can be called upon to perform like a rhum agricole, Jamaican pot still rum or a Batavia arrack, effortlessly finding a home in tiki drinks while also opening a new world for sours and aperitifs. Additionally, many classic recipes can be enhanced by incorporating Ming River baijiu in a split base or even just as a rinse.
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