Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks. Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks
At the Chicago cocktail joint Nine Bar, co-owner Lily Wang and beverage director Joe Briglio drew inspiration from Japanese chuhai (shochu highballs) and melon cream soda to create this light, zingy mixed drink with a baijiu base. Wang likes to use Ming River, a liquor produced by the historic distillery Luzhou Laojiao, for its pineapple undertones.
Featured in “Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail” by Megan Zhang.
Yield: 1 cocktail Cook Time: 5 minutes Ingredients 1½ oz. barley shochu 1 oz. Calpico ½ oz. strong-aroma baijiu ½ oz. Midori ¼ oz. fresh lemon juice Soda water Fresh mint leaves, for garnish Instructions Fill a highball glass about halfway with ice cubes, then add the shochu, Calpico, baijiu, Midori, and lemon juice. Stir well, top with soda water, garnish with mint leaves, and serve.
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