Pronounced: ( bye-j’yo )


Cucumber Crush

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Baijiu cocktail with cucumber
Ulric Nijs
  • 30ml Luzhou Laojiao Tequ (strong-aroma baijiu)
  • 20ml Cointreau
  • 20ml Fresh lime juice
  • 30ml Cucumber juice
  • 1 pinch MSG
  • 1
    Swizzle all ingredients together in a highball glass filled with ice.
  • 2
    Garnish with mint springs and a cucumber slices, and serve with a jumbo straw.

First served at the Asia Wine and Spirits Conference in Beijing in October 2016.

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