Pronounced: ( bye-j’yo )


Yingtao Julep

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Baijiu cocktail with cherries and bottle
Ulric Nijs
  • 30ml Nuwa (light-aroma baijiu)
  • 10ml Sichuan peppercorn-infused Campari
  • 3tbsp Cherry jam
  • 5ml Vanilla tincture
  • Soda water
  • Fresh mint
  • 1
    Dissolve the jam with soda in a julep glass.
  • 2
    Add baijiu, infused Campari and plenty of fresh mint, and swizzle as a julep.
  • 3
    Spray with vanilla essence/tincture.
  • 4
    Garnish with three mint sprigs and a fresh cherry.

Created for the 2016 Concours Mondial de Bruxelles Spirit Selection in Tequila, Mexico.