- 1.5oz Ming River (strong-aroma baijiu)
- 1oz Tamarind syrup
- 1/2oz Lime juice
- 5 drops Fish sauce
- 1Rim a double rocks glass with salt and chili powder.
- 2Shake ingredients lightly for approximately 15-20 seconds.
- 3Dirty dump into the glass and garnish with dehydrated lime wheel.
Developed as part of a baijiu cocktail and Thai food pairing series for Ming River Sichuan Baijiu.
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