Baijiu Chuhai

Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks. Photo: Brian Klutch • Food Styling: Jessie YuChen • Prop Styling: Paige Hicks

At the Chicago cocktail joint Nine Bar , co-owner Lily Wang and beverage director Joe Briglio drew inspiration from Japanese chuhai (shochu highballs) and melon cream soda to create this light, zingy mixed drink with a baijiu base. Wang likes to use Ming River , a liquor produced by the historic distillery Luzhou Laojiao, for its pineapple undertones.

Featured in “ Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail ” by Megan Zhang.

Yield: 1 cocktail Cook Time: 5 minutes

Ingredients

• 1½ oz. barley shochu
• 1 oz. Calpico
• ½ oz. strong-aroma baijiu
• ½ oz. Midori
• ¼ oz. fresh lemon juice
• Soda water
• Fresh mint leaves, for garnish

Instructions

1. Fill a highball glass about halfway with ice cubes, then add the shochu, Calpico, baijiu, Midori, and lemon juice. Stir well, top with soda water, garnish with mint leaves, and serve.