Pronounced: ( bye-j’yo )


Baijiu Blood

Sippin baijiu bloodies, buddy
  • Share
Benjamin Salguero
  • 40ml (1 1/3oz) Ming River (strong-aroma baijiu)
  • 100ml (3 1/3oz) Tongue in Pest smoked Scottish tomato juice
  • 10ml (1/3oz) Lime juice
  • 15ml (1/2oz) Homemade wasabi mix*
  • 1 bar spoon Crushed hazelnuts
  • 2 dashes Homemade pineapple tincture
  • 1 pinch Sea salt
  • 2 pinches Black pepper
  • 1
    Rim a 2/3rds glass with turmeric and black pepper.
  • 2
    Throw between tins with ice until chilled.
  • 3
    Strain into 2/3rds glass over ice.
  • 4
    Garnish with dried lemon wheel, crushed hazelnuts and cucumber ribbon dusted with smoked paprika.
*Homemade Wasabi Mix
-1 bar spoon wasabi
-25ml Worcestershire sauce
-15ml @tobascosauce hot sauce
Combine & stir together until mixed.

I long have dreamed of finding the perfect strong-aroma baijiu Bloody Mary. This is curious for two reasons: 1. Almost nobody tries to make them. 2. I never order/am not a huge fan of the Bloody Mary.

So where does this longing originate? In my peculiar combination of passions as a Kansas City-native and devotee of strong-aroma baijiu. In the earliest days of seeking non-Chinese flavor pairings for baijiu, I hit upon the delightful if unorthodox strong-aroma shot with a Gates barbecue sauce back. Ever since I’ve been chasing that smoky-sweet fruity-funk, believing that a Bloody Mary is the right vector with which to infect the broader populace with my curious mania.

So I welcome this inspired entry from the Doctor of Alcohol, and leave the gauntlet on the table for any other worthy challengers.