Xiang Jiu Highball

Xiang Jiu Highball

Recipe:
5 oz Shāng
2.5 oz Barley shochu
1.25 oz Aloe liqueur
1.25 oz Rose wine
5 oz Fresh lemon juice
5 oz White sugar
10 g Italian basil
2 BSP Chong qing hot pot paste
12.5 oz Water
10 oz Coconut cream   

Garnish:
Caramelized pineapple 

Glassware:
Rock glass / Big Clear ice cube   

Method of Preparation:
Pour all ingredients except coconut cream  into a container, prepare a hand blender to break down all the ingredients from the container, then use a sauce pan to heat up the coconut cream and pour everything over  into the mixed container

Use a coffee filter to strain the liquid 

Use CO2 tank with the 1:1 measurement of 1 part clear milk punch to 1 part of water, carbonated

  

 

INSPIRATION

This cocktail is inspired by sour soup fish and mint, two signature elements of Guìzhōu cuisine. When milk punch meets carbonation, especially after a culinary journey through Guìzhōu’s renowned hot pot traditions, the result is remarkably refreshing. This pairing harmonizes beautifully with the bold and vibrant flavors of Sichuan cuisine, while also highlighting the fruity, rich, and balanced character of xiang jiu. Versatile and expressive, xiang jiu lends itself effortlessly to a wide range of cocktail styles, adapting gracefully to any creative interpretation.   

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