Pronounced: ( bye-j’yo )


Tom Yum in Paris

The yummiest baijiu cocktail out there
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purple baijiu highball
Darrell Loo
  • 1.5oz Butterfly pea flower-infused Ming River (strong-aroma baijiu) *
  • 3/4oz Tom-Yum syrup**
  • 3/4oz Lemon juice
  • Sparkling wine
  • Absinthe
  • 1
    Coat Collins glass with absinthe.
  • 2
    Combine Tom-Yum syrup and lemon juice.
  • 3
    Add ice then baijiu.
  • 4
    Top with sparkling wine.
  • 5
    Garnish with lemon peel and basil.

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

*Butterfly Pea-infused Ming River

Combine 6-7 dehydrated butterfly pea flowers with a bottle of Ming River Baijiu. Let it sit for 6-24 hours. Strain.

**Tom-Yum Syrup

  • 8-12 Makrut lime leaves
  • 3 sprigs Lemongrass, smashed
  • 6-8 slices Galangal
  • 5 Thai chilis, smashed
  • 30oz White sugar
  • 30oz Water

Combine ingredients in a pot, bring to a boil, simmer for 15 minutes on low heat. Leave it at room temperature for 22-24 hours. Strain and refrigerate liquid. Keeps for 2-3 weeks.