Pronounced: ( bye-j’yo )

Cocktails

Sunset in Siam

Because it's 5 o'clock in Thailand, probably
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Darrell Loo
Ingredients
  • 2oz Ming River (strong-aroma baijiu)
  • 1/4oz Palm sugar syrup*
  • 2 dashes Angostura Bitters
  • 3 drops Soy sauce
  • 1
    Stir ingredients with ice.
  • 2
    Strain into an old fashioned glass with a big cube.
  • 3
    Garnish with a cherry and lemon peel after expressing its oil into the cocktail.

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

*Palm Sugar Syrup

Combine 2 parts of palm sugar and 1 part water in a pot. Boil, then simmer for 15 minutes at low heat. Add a pinch of salt and 2 sprigs of lemongrass and stir. Leave it at room temperature for 24 hours. Strain out lemongrass, store it in the fridge. Keeps for 4-6 weeks.


baijiu highball and Ming River
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Sichuan Split