Cocktails: Drinks mit Ming River Sichuan Baijiu

In Deutschland gibt es eine neue Spirituose: den Ming River Sichuan Baijiu, hergestellt in der traditionsreichen Luzhou Laojiao Destillerie am Ufer des Jangtze Flusses im Herzen der chinesischen Provinz Sichuan. Passend zu dem bereits auf dem Bar Convent Berlin 2018 gezeigten Baijiu gibt es eine Auswahl an Drinkrezepten.

Bittersweet Bumerang
Bild: Ming River Deutschland
„Bittersweet Bumerang“
„Bittersweet Bumerang“
by Paul Mathew, „The Hide“, London

35 ml Ming River baijiu
15 ml Yellow Chartreuse
15 ml Creme de cacao
10 ml Cynar

Method: Stir. Serve on the rocks with a lemon twist.

Good Fortune
Bild: Ming River Deutschland
„Good Fortune“
„Good Fortune“
by Shannon Mustipher, „Glady’s“, Brooklyn, New York City

45 ml Sichuan pepper washed Ming River baijiu
15 ml Whisky
30 ml Mango juice
15 ml Lemon juice
22 ml Clove syrup

Method: Combine all in a shaker with ice, shake to chill, then stain into a chilled rocks over ice. Garnish with a generous mint bouquet, then serve.

Mo Bai
Bild: Ming River Deutschland
„Mo Bai“
„Mo Bai“
by Hendrik Ratzmer, „Wagemut“, Berlin

45 ml Ming River baijiu
30 ml lemon juice
20 ml Apple-celery shrub
20 ml simple syrup
Rhubarb soda

Method: Shake all ingredients except for the rhubarb soda. Strain into a coupe glass. Top with rhubarb soda.

Red Drink
Bild: Ming River Deutschland
„Red Drink“
„Red Drink“
by Don Lee, „Existing Conditions“, New York City

30 ml Ming River baijiu
30 ml Aperol
30 ml Noilly Pratt Dry

Method: Stir, strain and serve in a lowball glass. Garnish with a half wheel of orange.

Sichuan Spritz
Bild: Ming River Deutschland
„Sichuan Spritz“
„Sichuan Spritz“
by Shannon Mustipher, „Glady’s“, Brooklyn, New York City

30 ml Ming River baijiu
30 ml Campari
Blood orange soda or Coconut soda

Method: Combine Ming River and Campari in a collins glass over ice. Top with blood orange soda. Optional sodas: Lacroix coconut soda or grapefruit soda. Garnish with an orange twist, then serve.

Tiger's Milk
Bild: Ming River Deutschland
„Tiger’s Milk“
„Tiger’s Milk“
by Shannon Mustipher, „Glady’s“, Brooklyn, New York City

60 ml coconut fat-washed or sesame fat-washed Ming River baijiu
30 ml Rum Fire overproof Jamaican rum
30 ml coconut cream
30 ml banana milk
45 ml pineapple

Method: Combine all in a shaker with ice and shake to chill. Strain into a chilled Collins glass over ice. Garnish with pineapple leaf and/or plantain chip. Optional​ – add all to a blender with light ice and flash blend for 10 seconds. Pour into a collins glass, garnish as above, then serve.

Tiki
Bild: Ming River Deutschland
„Tiki“
„Tiki“
by Don Lee, „Existing Conditions“, New York City

45 ml Ming River Baijiu
15 ml Smith and Cross Jamaican rum
22 ml Lime juice
22 ml Coco Lopez
22 ml Passionfruit puree

Method: Shake, strain and serve over crushed ice in a traditional tiki mug.

Trader's Treasure
Bild: Ming River Deutschland
„Trader’s Treasure“
„Trader’s Treasure“

by Shannon Mustipher, „Glady’s“, Brooklyn, New York City

45 ml Ming River baijiu
15 ml Batavia Arrack Von Osteen
15 ml Cynar
15 ml Honey Syrup (1:1)
15 ml Pineapple
15 ml Lime

Method: Combine all cocktail ingredients in a shaker with ice. Shake and fine stain into a coupe – no garnish.

Yellow Drink
Bild: Ming River Deutschland
„Yellow Drink“
„Yellow Drink“
by Don Lee, „Existing Conditions“, New York City

60 ml Ming River baijiu
7 ml St. Germain
15 ml Honey Syrup (1:1)
22 ml Lemon juice

Method: Shake, strain and serve in coupe (no garnish).

Quelle: Ming River Deutschland

Preisvergleich

Ming River Sichuan Baijiu (1 x 0,7 l)
Urban Drinks Preis: € 34,90
(€ 49,86 / l)
Shipping: € 4,90
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Amazon Preis: € 34,90
(€ 49,86 / l)
Versand: n. a.
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eBay Preis: € 42,48
(€ 60,69 / l)
Versand: n. a.
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Alle Angaben ohne Gewähr.