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.

White tropical baijiu cocktail
Alarmed Dragon