Tom Yum in Paris

• 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.