- 20ml Ming River (strong-aroma baijiu)
- 20ml Moutai Feitian (sauce-aroma baijiu)
- 15ml Sweet vermouth infused with cacao nibs*
- 15ml Galliano L’Autentico
- 15ml Aperol
- 1 dash Walnut bitters
- 1Stir over ice.
- 2Strain into a cocktail glass.
- 3Garnish with an orange twist.
A unique cocktail that combines baijiu styles, it is inspired by the quest of China’s ancient Daoist alchemists, who sought to balance disparate elements to create a potion granting immortality. The strong-aroma baijiu hits the nose and palate first, along with the vanilla from the Galliano. There’s a rich and robust mid-palate, while the sauce-aroma baijiu gives a long, savoury, bittersweet finish that accentuates the cacao. It’s a journey in a glass that changes with each sip. This recipe was created to appear in Drunk in China by Derek Sandhaus (Potomac, 2019).
*The vermouth used in the original recipe was Cinzano 1757 infused with three tablespoons of cacao nibs. Infused for 2 hours, shaking a couple of times throughout, before straining.
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