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.
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 >
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 >
This light, zingy cocktail takes its cues from two beloved Japanese drinks: chuhai (shochu highballs) and melon cream soda. Barley shochu’s mild nuttiness and Midori melon liqueur’s honey notes soften the pungent edge of strong-aroma baijiu while accenting its pineapple undertones. Get the recipe >
Homemade Thai basil syrup gives this light-aroma baijiu- and rye whiskey-based cocktail its bright, peppery flavor and striking jade hue. Get the recipe >
Amplify baijiu’s umami with rich seafood-based XO sauce, juicy cherry tomatoes, and fragrant fresh basil in this sensational savory cocktail. Get the recipe >
A delightful twist on the classic, this spirit-forward drink blends gin with the Chinese spirit baijiu and a few drops of Sichuan chile oil. If you’re a dirty martini fan, this recipe is also just as alluring made filthy with olive brine and an olive garnish. Get the recipe >
Vermouth, baijiu, and tonic are the winning trifecta behind this cocktail’s acronym. More specifically, sweet Italian vermouth and strong-aroma baijiu are stirred together with fresh lemon juice, simple syrup, and Angostura and orange bitters, and finished with a splash of tonic water and an orange peel. Get the recipe >
Rhum agricole offers an earthy, herbaceous contrast to fruity strong-aroma baijiu in this boozy slushie, while maraschino liqueur adds sweetness and a splash of fresh orange and lime juice balances everything out. Get the recipe >
This riff on the Jungle Bird, a classic tiki drink, swaps out the traditional Campari and rum with Aperol and baijiu, but keeps the fresh pineapple and lime juices, which enhance the tropical fruit undertones in strong-aroma baijiu, and adds a delicate osmanthus honey syrup. Get the recipe >
