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 Baijiu, der bereits auf dem Bar Convent Berlin 2018 gezeigt wurde, gibt es eine umfassende Auswahl an Drinkideen.
„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“
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“
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“
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“
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“
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“
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“
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“
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
