Pronounced: ( bye-j’yo )


Mo Bai

A baijiu-forward summer drink in an unlikely setting
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Baijiu cocktail with bottle
Nadine Kunath
  • 40ml Ming River (strong-aroma baijiu)
  • 30ml lemon juice
  • 20ml Apple-celery shrub
  • 20ml simple syrup
  • Rhubarb soda
  • 1
    Shake all ingredients except for the rhubarb soda.
  • 2
    Strain into a coupe glass.
  • 3
    Top with rhubarb soda.

This drink was named in honor of a Chinese Mobike bicycle conspicuously parked outside of Wagemut during a two-day baijiu tasting in May 2018. If apple-celery shrub cannot be found, Ratzmer recommends muddling celery in apple cider vinegar, reducing the amount of lemon juice, and adjusting the simple syrup to taste.