Pronounced: ( bye-j’yo )


Nei Caifu Sour

Sweet & Sour Smoke
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Baijiu cocktail with smoked tea
Ulric Nijs
  • 30ml Kweichow Moutai Feitian (sauce-aroma baijiu)
  • 20ml Honey syrup
  • 15ml Lemon juice
  • 15ml Ginger shrub
  • 15ml VERY peaty malt Scotch
  • Dash Egg White
  • 1
    Dry and wet shake.
  • 2
    Strain into a double Old Fashioned glass.
  • 3
    Garnish with a citrus peel and a ice bowl filled with smoked Lapsang Souchong.

Created for the 2015 Concours Mondial de Bruxelles Spirit Selection competition in Guiyang, the Nei Caifu Sour is an adaptation of Sam Ross’ Penicillin cocktail. Peaty Scotch’s smokiness enhances the umami notes of sauce-aroma baijiu. Guiyang is famous for its sour, vinegary cuisine and the addition of ginger shrub to the local baijiu binds the drinks together. Burnt lapsang souchong adds an extra layer of complexity to the aroma.

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