Whisky had its Old Fashioned; baijiu has these. Friendly, modern recipes built on our own bottlings.
A savory, herb-forward take on the classic — the cocktail that converts skeptics.
The blended aroma of Kouzijiao stands up to vermouth without overpowering it.
Fresh, minty and dangerously easy — the summer gateway to baijiu.
Guoyuan's gentle 42% and floral profile makes it the perfect mojito base.
A silky, citrus-forward sour with the umami depth only baijiu brings.
The dry shake builds the signature silky foam from the egg white.
Warm, spicy and effortless — a highball for cold evenings.
A teaspoon of honey turns this into a rich, aromatic winter warmer.
Strong-aroma and blended-aroma baijiu shine in bold, spirit-forward drinks; lighter styles suit refreshing highballs.
Baijiu is typically 40–53% vol. Start with 30–45ml per drink and let the recipe breathe before adjusting up.
Use large ice cubes to slow dilution. Baijiu's aromas need water to open — but gradually.
Try a bar spoon of oloroso sherry or a dash of soy bitters — baijiu's savory side loves the company.