Baijiu Cocktails | Quick & Simple Popular Baijiu Cocktail Recipes
There has been enough written about the etiquette of Baijiu and the different flavours, or aromas. If you are looking at this page, I will take it that you are familiar with all the above and have went through the different Baijiu’s and found one to your palate and are now looking to enhance the experience. We all have personal tastes and preferences. After saying that, I will get on with the job of creating a list of cocktails using Baijiu as the main source of spirit. first, I will run through the equipment needed for a home cocktail bar.
Basic list of equipment you need for a decent home cocktail bar.
Shaker, Strainer, Bar Spoon, Muddler, Zester, Fruit Press. Tea Strainer, Knife, Bottle Opener, Ice bucket and Scoop, Cork Screw, Spirit Measure, Pour Spouts, Funnel, Tin Opener. You will also need an assortment of soft drinks, syrups, fruit juice, liqueurs, sugar, fresh fruit and of course plenty of ice.
In a saucepan combine 1 cup of sugar and 1 cup of water. Bring to the boil, stirring, until the sugar has dissolved. Allow to cool. Store in the fridge for up to 1 month.
To make a ginger syrup
1/4 pound of ginger, peeled and sliced
1 cup of sugar
1 cup of water
In a small saucepan bring the ginger, sugar and water to a boil, simmer over low heat, stirring until the sugar has dissolved. Simmer gently for 25 to 30 minutes. Let stand for a further 30minutes, strain through sieve, bottle and keep in fridge.
Above are two easy syrups, but you can use any herb, spice or fruit. Just remember a couple of basics. 1-1 ratio of water to sugar. If you wish to make your syrup thicker, cut down on water. Then the addition of anything you want, just be careful of the amount when starting out. As some herbs, fruits and spices are more potent than others.
Here is a quick run through
1. Pour equal parts of water and sugar in a saucepan
2. Heat the ingredients until the sugar is dissolved
3. Add flavour of your choice,
4. Simmer until the desired taste is reached, turn off heat
5. Once the syrup is cool, pour through the sieve
6. Put into a screw top bottle or jar
7. Keep in a refrigerator for up to three to four weeks
8. Your imagination is the key to success
There are many types of glassware and all of them can be utilised for making long or short drinks containing Baijiu. I will start off and show you a selection of drinks made in different glasses, then I will go on to the traditional cocktail glass, but first the “Strawberry Tianlu Baijiu.”
I have created the Strawberry Tianlu Baijiu for when you have been invited to a bottle party. So, you can show off your creativity. Along with the Strawberry Tianlu, take with you a carton of fresh strawberries, then as a finishing touch, you can garnish the drinks with them.
8 oz of tin condensed milk
14 oz of tin evaporated milk
2 oz of strawberry syrup
8-1/2 oz of V.I.P Jiu 8 Baijiu
Mix all together in a glass jug then pour into a 1 Lt glass bottle, chill and be the envy of the party. As a party trick, I get a one litre empty spirit bottle, steep in warm water to remove label and replace with my own label that I have knocked up in word, then printed off onto sticky label, it is well worth the effort to customise the bottle. As it becomes a talking point and can really break the ice if there are people at the party you don’t know. Here is an example
Strawberry Tianlu
Pure Genius in a bottle
Specially concocted for
Joe Blogs
Mine Host of
The Party
Crafted from V.I.P Jiu 8 Baijiu
As warm as a hug
Jaunty John independent distiller
Make your own version of Tianlu Baijiu by substituting strawberry syrup for any other syrup, example, watermelon syrup, banana syrup, passion fruit syrup, chocolate syrup etc. adjust the syrup to suit your personal taste. Mix and enjoy. This will keep in the fridge for about a week before thickening up. So best made fresh for the party. Or if you are having an evening in with a friend. The unopened tins of condensed and evaporated milk will keep for months along with the syrup.
Let us look at some of the larger glassware, with which to make long refreshing drinks to quench the thirst, either when you have had a hard day at work, or it is a hot summers day, or maybe you just want to chill out.
First we will start with the pint glass, then we will end up with the shot glass, before going on to the traditional cocktail glass. All the below drinks are named after precious or semi-precious stones.
Amber Garnet
To make this drink we will use the pint glass
1-1/2 oz of V.I.P Jiu 8 Baijiu
1 oz of ginger syrup
1 can of chilled larger
Ice
Top up with larger
Ginger Heliodor
To make this drink use a champagne flute which holds 6 fluid oz
1 oz of V.I.P Jiu 8 Baijiu
Top up with ginger beer and ice
Jade Diopside
For this drink use a hurricane glass which holds 20 oz
1 oz of V.I.P Jiu 8 Baijiu
7 oz of cider
1-1/2 oz mint syrup
Plenty of ice
Top up with lemonade
Harlequin Sunstone
Use a highball glass for this drink which holds 8oz
1 oz of V.I.P Jiu 8 Baijiu
3 oz of prosecco
1 oz of green apple syrup
Top up with soda water and ice
Lilac Charoite
Use a highball glass for this drink which holds 8oz
1-1/2 oz of V.I.P Jiu 8 Baijiu
1 oz of violet syrup
Top up with Canada dry and ice
Blue Tanzanite
Use a Collins glass for this which holds 10 oz
1 oz of V.I.P Jiu 8 Baijiu
2 oz of white wine
1 oz of blueberry syrup
Top up with cream soda and ice
Red Jasper
Use an old-fashioned glass for this which holds 6oz
1 oz of V.I.P Jiu 8 Baijiu
1 oz of pomegranate syrup
Top up with cherryade and ice
Black Tektite
Use a lowball glass for this which holds 6oz
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of blackcurrant syrup
Top with coke and ice
Crystal Pearl
Last, but not least, the shot glass, which holds 1/2 0z
Tea spoon of white chocolate syrup
Top up with V.I.P Jiu 8 Baijiu
Knock back and say ganbie
Time now to make cocktails using a traditional cocktail glass which holds four fluid ounces, using ice is up to the individual, but most cocktails call for ice, either crushed or in cubes.
Black Tourmaline
1 oz of V.I.P Jiu 8 Baijiu
1 oz of red wine
1/2 oz of blackberry syrup
Top with cola
Garnish with a fresh blackberry
Yellow Citrine
1 oz of V.I.P Jiu 8 Baijiu
1/2 0z of Gin
1/2 oz of banana syrup
Pinch of saffron
Top with lemonade
Garnish with a slice of lemon
Copper Carnelian
2 oz of V.I.P Jiu 8 Baijiu
1 oz of cranberry juice
1/.2 oz of ginger syrup
Top with ginger ale
Garnish with a slice of ginger
Orange Sunstone
1 oz of V.I.P Jiu 8 Baijiu
1 oz of vodka
1 oz of orange juice
Top with tonic water
Garnish with an orange peel
Creamy Opal
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of Gin
1/4 oz of evaporated milk
1/4 oz of condensed milk
1/4 oz of strawberry syrup
Top with coconut water
Garnish with a slice of strawberry
Chocolate Jade
1-1/2 oz of V.I.P Jiu 8 Baijiu
1 oz of chocolate syrup
Top with lemonade
Garnish with shaved chocolate
Melon Peridot
1-1/2 oz of V.I.P Jiu 8 Baijiu
1/2 oz of sweet vermouth
1/2 oz of melon syrup
Top with pink lemonade
Garnish with a melon wedge
Green Aventurine
1-1/2 oz of V.I.P Jiu 8 Baijiu
2 oz of cold green tea
1/4 oz of lime juice
Garnish with an olive
Ginger Howlite
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of date syrup
1/2 oz of Ginger syrup
Top with ginger ale
Garnish with a fresh ginger slice
Aubergine Topaz
2 oz of V.I.P Jiu 8 Baijiu
1 oz of bilberry syrup
1-2 drops of tabasco
Garnish with a lime wedge
Almond Amber
1 oz of V.I.P Jiu 8 Baijiu
1 oz of white rum
1/4 oz of almond syrup
1/4 oz of ginger syrup
Top with coconut water
Garnish with a sliver of fresh coconut
Blue Kyanite
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of chintsano
1/2 oz of blue Curacao
Top up with soda water
2 drops of Angostura bitters
Garnish with a lemon
Turquoise Zircon
1-1/2 oz of V.I.P Jiu 8 Baijiu
1\2 oz of blue curacao syrup
1/2 oz of green mint syrup
Top with cream soda
Garnish with a mint sprig
Red Star Ruby
1 oz of white wine
1 oz of V.I.P Jiu 8 Baijiu
3/4 oz of fresh orange juice
3/4 oz of raspberry juice
Garnish with a mango
Magenta Morganite
1-1/2-ounce of V.I.P Jiu 8 Baijiu
1/4-ounce of blueberry syrup
Top with tomato juice
Garnish with a slice of fresh strawberry
Green Emerald
1 oz of green mint syrup
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of white rum
Top with soda water
Garnish with a slice of kiwi fruit
Crimson Garnet
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of peach schnapps
1 oz of strawberry syrup
Top with melon juice
Garnish with a fresh whole strawberry
Lime Malachite
1 oz of V.I.P Jiu 8 Baijiu
1 oz of Benedictine
1/2 oz of lime juice
1/2 oz of lemon juice
Top with soda water
Garnish with a slice of lemon and lime
Golden Diamond
1-1/2 oz of V.I.P Jiu 8 Baijiu
Pinch of saffron
1 oz of mango juice
Top with lemonade
Garnish with a slice of mango
Blue Lapis Lazuli
1 oz of V.I.P Jiu 8 Baijiu
1/2 oz of melon liqueur
1 oz of blueberry syrup
Top with tonic water
Garnish with a cherry
Tangerine Moonstone
1-1/2 oz of V.I.P Jiu 8 Baijiu
1/2 oz of tangerine juice
Top with orangeade
Garnish with a twist of tangerine peel
Raspberry Coral
1-1\2 oz of raspberry juice
1-1/2 oz of V.I.P Jiu 8 Baijiu
Top with lemonade.
Garnish with a fresh raspberry
Coffee Quartz
1 oz of V.I.P Jiu 8 Baijiu
1 oz of tequila
1/2 oz of coffee syrup
1-1/2 oz of lemonade
Garnish with a lime slice
Scarlet Spinel
1-1/2 oz of V.I.P Jiu 8 Baijiu
1/2 oz of red rose syrup
1/2 oz of peach schnapps
Top with lemonade
Garnish with a slice of dragon fruit
So much for the chilled drinks, but what about the winter nights, or festive occasions like Christmas and New Year. Here I have included some adaptations of old favourites and some new creations. So, for all these drinks we will use the 10 oz Irish coffee glass. These drinks are named after Chinese mythical beasts
Dragons Breath
1-1/2 oz of V.I.P Jiu 8 Baijiu
1 tablespoon of honey
1/2 a fresh squeezed lemon juice
1 oz of ginger syrup
Top up with hot water
Garnish with a twist of lemon
Pixiu Toddy
2 oz of V.I.P Jiu 8 Baijiu
1 oz of fresh lemon juice
Teaspoon of golden syrup
Top with hot water
Garnish with a piece of cinnamon
Brown Baize
1-1\2 oz of V.I.P Jiu 8 Baijiu
1 oz of cinnamon syrup
1/2 oz of ginger syrup
1/2 oz of fresh lemon juice
2 drops of bitters
Top with hot water
Garnish with a twist of lime
King Kui
1 oz of V.I.P Jiu 8 Baijiu
1 oz of melon syrup
1/8 tsp of ground cinnamon
4 oz of warm coconut milk
Top with hot water
Garnish with a ground nutmeg
Fenghuang Wing
1 oz of V.I.P Jiu 8 Baijiu
3 oz of white wine
1 cinnamon stick
1/2 oz of star anise syrup
1 oz of lemon juice
Top with hot water
Garnish with a lemon twist
Qilin Shadow
1 oz of V.I.P Jiu 8 Baijiu
1 oz of vodka
1 tsp of maple syrup
1/2 oz of simple syrup
Juice of half a lemon
Top with hot water
Garnish with a black cherry
Xiezhi Mist
2 oz of V.I.P Jiu 8 Baijiu
4 oz of made cocoa
Pinch of ground cinnamon
Pinch of salt
Top with hot water
Garnish with chocolate shavings
Hou Sunset
2 oz of V.I.P Jiu 8 Baijiu
1/2 oz of sugar syrup
1 heaped teaspoon of instant coffee
Top with hot water
Garnish with cream
Bifang Reflection
1 oz of V.I.P Jiu 8 Baijiu
2 oz of sweet cider
1/2 oz of lemon juice
1/2 oz of lemon syrup
Top with hot water
Garnish with an apple wedge
Phoenix Dream
1-1/2 oz of V.I.P Jiu 8 Baijiu
1 oz of schnapps
1 oz of Dry sherry
1/2 oz of lemon juice
3 oz of hot chocolate
Top with hot water
Garnish with shaved chocolate
As I said earlier, creating drinks, old or new is down to the individual palate and the creativity of the individual. So happy mixing, be creative and enjoy.
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