Pronounced: ( bye-j’yo )


Elixir of Life

Gift of the immortals
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Baijiu cocktail with lemon peel
Paul Mathew
  • 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
  • 1
    Stir over ice.
  • 2
    Strain into a cocktail glass.
  • 3
    Garnish 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.

Green baijiu cocktail with bottle