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Ming River Baijiu Cocktails

Paper Crane by David Putney Capital Spirits. Photo credit @cocktailbart.de

Simple Ming River Baijiu Cocktails

Traditionally baijiu is enjoyed neat at room temperature with food. Ming River’s fruity flavors and aromas allow it to also be used a truly unique cocktail ingredient. This article will be the first in a series of posts that discuss various way to make Ming River Baijiu cocktails. Whether you want to fix up a quick and easy cocktail at home, or you are a bartender interested in incorporating Ming River Baijiu into your next cocktail menu, you’ll find what you need here. I’ll be including plenty of examples, from basic recipes with only a couple ingredients to more advanced recipes.

Simple & Easy Baijiu Cocktails

One of the easiest baijiu cocktails is a simple highball. All you need is Ming River Baijiu, tonic, and a squeeze of lime. Ming River’s fruity pineapple flavor shines through, blending well with lime juice and the sweet tonic.

Ming River Baijiu Tonic

  • 2 oz (60 ml) Ming River Sichuan Baijiu
  • 5 oz (150 ml) Tonic water
  • ¼ Fresh lime

Cocktail Instructions: Build the drink in a Collins glass, squeeze lime and drop into glass. Stir with straw.

Ming River Baijiu Tonic Cocktail
MIng River Baijiu Tonic Cocktail

The next recipe calls for three simple ingredients. For Negroni fans, the addition of Campari adds a familiar bitter note while the blood orange or coconut gives the drink a subtle tropical flavor.

Ming River Sichuan Spritz
By Shannon Mustipher, Glady’s, Brooklyn

  • 1 oz (30 ml) Ming River Sichuan Baijiu
  • 1 oz (30 ml) Campari
  • Blood orange soda or Coconut soda

Cocktail Instructions: Combine Ming River and Campari in a Collins glass over ice. Top with soda. Optional sodas: LaCroix Coconut Soda or Grapefruit Soda. Garnish with an orange twist.

Ming River Sichuan Spritz
Sichuan Spritz by Shannon Mustipher (Glady's, Brooklyn) Ming River Baijiu Cocktail

We’ll end with one of the most popular Ming River Baijiu recipes, the Paper Crane. Based on Sam Ross’ Paper Plane (itself a riff on the Last Word), this baijiu cocktail perfectly showcases Ming River’s fruity and funky flavors, and balances them with bitterness from the amaro. This cocktail was developed by David Putney from Capital Spirits Bar in Beijing, the world’s first bar dedicated to baijiu.

Ming River Paper Crane
By David Putney, Capital Spirits, Beijing

  • 1 oz (30 ml) Ming River Sichuan Baijiu
  • 1 oz (30 ml) Aperol
  • 1 oz (30 ml) Amaro Montenegro
  • 1 oz (30 ml) Lemon Juice

Cocktail Instructions: Shake and double strain. Serve over ice (optional).

Paper Crane by David Putney, Capital Spirits Baijiu Bar Beijing
Paper Crane by David Putney Capital Spirits. Photo credit @cocktailbart.de

For more simple and easy baijiu cocktail recipes, please visit our cocktail recipe page and filter for “make and home” 干杯(cheers)!