Ingredients
- 30ml Nuwa (light-aroma baijiu)
- 10ml Sichuan peppercorn-infused Campari
- 3tbsp Cherry jam
- 5ml Vanilla tincture
- Soda water
- Fresh mint
- 1Dissolve the jam with soda in a julep glass.
- 2Add baijiu, infused Campari and plenty of fresh mint, and swizzle as a julep.
- 3Spray with vanilla essence/tincture.
- 4Garnish with three mint sprigs and a fresh cherry.
Created for the 2016 Concours Mondial de Bruxelles Spirit Selection in Tequila, Mexico.
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