Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen
Considering how long people have been drinking baijiu (millennia!), it’s remarkable that the grain-distilled spirit is only just now becoming a mainstream cocktail ingredient in the U.S. The most consumed liquor on the planet, baijiu had long been relegated to room-temperature shots until recent years, when mixologists across the country began to reimagine the liquor’s potential.
Depending on the style and provenance, one bottle of baijiu might be crisp and floral, while another can be woodsy and umami, so there’s vast room for experimentation. From a fruit-forward twist on a whiskey sour to a savory creation with XO sauce and basil, here are some of our favorite ways to sip baijiu.
The Last Emperor Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks
This twist on a whiskey sour swaps out bourbon for oolong-infused light-aroma baijiu. Umeshu (Japanese plum wine) and pineapple juice serve as a sweet foil for the earthy fragrance of the tea leaves. Get the recipe >
Perpetual Motion Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks
In this refreshing smash cocktail, blood orange purée contributes a pleasantly bitter base note while strong-aroma baijiu lends tropical-fruit undertones and a hint of umami. Get the recipe
