Pronounced: ( bye-j’yo )


Mekong River

Put the lime in the coconut
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Thai baijiu highball
Darrell Loo
  • 1.5oz Ming River (strong-aroma baijiu)
  • 1/2oz Lemon juice
  • 3/4oz Simple syrup
  • 4 Basil leaves
  • 2 Makrut lime leaves
  • Coconut Water
  • 1
    Muddle lime and basil in a shaker.
  • 2
    Combine remaining ingredients except coconut water and shake with ice.
  • 3
    Double strain into a highball glass and add ice.
  • 4
    Top with coconut water.
  • 5
    Garnish with fresh basil and mint.

Developed as part of a baijiu cocktail and Thai food pairing series for Ming River Sichuan Baijiu.