- 1.5oz Ming River (strong-aroma baijiu)
- 1/2oz Lemon juice
- 3/4oz Simple syrup
- 4 Basil leaves
- 2 Makrut lime leaves
- Coconut Water
- 1Muddle lime and basil in a shaker.
- 2Combine remaining ingredients except coconut water and shake with ice.
- 3Double strain into a highball glass and add ice.
- 4Top with coconut water.
- 5Garnish with fresh basil and mint.
Developed as part of a baijiu cocktail and Thai food pairing series for Ming River Sichuan Baijiu.
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