- Cocktails recipes using Baijiu
- Baijiu Styles
- Baijiu Taste
- How to Drink Baijiu
- How to use Baijiu in Cocktails
- Baijiu Cocktail Tools
- Baijiu Syrups
- Baijiu Glassware
- Baijiu Cocktails
- The Baijiu Song
Cocktails recipes using Baijiu
As a rule, it is best to drink expensive Baijiu straight, to savour its complex flavour. For it has a full-bodied, rich flavour. That deserves to be experienced on its own.
On the other hand, Baijiu mix’s in with cocktails very well. as tropical fruit and botanical notes enhance most cocktails and the more pungent Baijiu go well with spices.
Temperature: Tradition dictates that Baijiu be served at room temperature or even warm. This is contradiction to the Western tradition of serving alcohol chilled, in Western tradition, serving alcohol at room temperature would be considered out of order.
Decant: Baijiu should be served from a small ceramic bottle. It should be poured into small cups or glasses — not shot glasses, but special thimble sized glasses.
Toasting: Clinking the glasses together and toasting is a necessary part of the serving process.
Baijiu Styles
Baijiu is classified under four major styles based on aroma.
Rice Aroma Baijiu is usually distilled from glutinous rice and is often compared to sake, but as a distilled spirit it is much stronger. It has light flowery notes, is sweeter with a mellow rice flavour and a hint of smoke which make it light and smooth on the palate.
Light Aroma Baijiu is usually distilled from sorghum and fermented in ceramic jars. It has a mild and sweet flavour hence the term “light”.
Strong Aroma Baijiu is made from more than one type of grain and is fermented in earthen pits, which results in pungent aromas, sweet overripe fruit flavours and fiery tastes. This is the most popular in China.
Sauce Aroma Baijiu is usually fermented from different grains in underground pits and undergoes multiple distillations. It has a pungent aroma, full-bodied flavours reminiscent to soy sauce, mushrooms and blue cheese.
Baijiu Taste
To the novice, Baijiu is an acquired taste, a strong spirit with musky flavours ranging from sweet and over ripe fruit, to berries, coffee, soy sauce. The spirit is usually colorless and clear, but sometimes it can have a yellow tinge.
How to Drink Baijiu
Baijiu it traditionally served neat, at room temperature or warm in tiny thimble sized glasses Or small tasting cups, mostly served as an accompaniment with food. Baijiu is served to seal business deals as well as celebratory occasions where it is enjoyed in the company of others and it is considered impolite to refuse it when offered.
How to use Baijiu in Cocktails
Baijiu can sometimes be difficult to use in cocktails with its strong flavours. But by careful choice, this can be overcome. Most citrus flavours go well, also strong flavours like bitters and spices. I will start with a few easy mixers. Then get a little more adventurous as we go, but first, the equipment needed for a home cocktail bar.
Baijiu Cocktail Tools
Basic list of equipment you need for a decent home cocktail bar.
- Shaker, Bar Spoon, Muddler, Citrus Zester, Fruit Press.
- Mesh Tea Strainer, Knife, Bottle Opener, Ice bucket and Scoop,
- Cork Screw, Spirit Measure, Pour Spouts, Funnel, Tin Opener.
- Drinks
Assorted liqueurs, vermouths and bitters. Non-alcoholic syrups, assorted fruit juices. Fresh limes, oranges and lemons. Salt and pepper. Sugar and sugar cubes and of course ice. The list may seem long, but you will acquire them over time. To begin with, there will be substitutes in your kitchen that you will be able to use.
Baijiu Syrups
To make simple sugar syrup. In a medium saucepan combine 2 cups sugar and 1 cup of water. Bring to the boil, stirring, until sugar has dissolved. Allow to cool. Store in the fridge for up to 1 month.
To make a Szechuan Pepper tincture, infuse cracked Szechuan Pepper in a high proof neutral spirit or vodka in a glass jar for 2-3 days. When the flavour is to your liking, strain using a mesh tea strainer and store the liquid in a small bottle.
To make a five-spice syrup, combine 1 tablespoon five spice powder, 2 cups of sugar and 2 cups of water in a saucepan. Stir over high heat until the sugar has dissolved; bring to a boil. Remove from heat immediately and let steep for one hour. Strain and pour the cooled syrup into a suitable bottle.
To make a ginger syrup 1/4 pound ginger, peeled and sliced
1 cup sugar
1 cup water
In a small saucepan bring ginger, sugar and water to a boil, simmer over low heat, stirring until sugar has dissolved. Simmer gently for 25 to 30 minutes. Let stand for a further 30minutes, strain through strainer, bottle and keep in fridge.
I have shown how to make four easy syrups, but you are only hindered by your imagination
Any herb, spice or fruit can be used. Cardamom, clove, cinnamon, strawberry’s, peaches etc. The list goes on. Just remember a couple of basics. 1- 2 cups of water to, 1-2 cups sugar. Depending on how thick you wish to make your syrup. Then the addition of any thing at hand, just be careful of the amount when starting out. As some botanicals are more potent than others.
Baijiu Glasses
Although there are many types of glasses for you to acquire, here are a couple that will serve you well.
A cocktail glass traditionally holds from three to six ounces of liquid. A martini glass is slightly different, but most people would not know one from the other.
Although the terms cocktail glass, and martini glass, are often used in the same context, the cocktail glass is slightly smaller and more rounded. In comparison with the martini’s conical shape, which has a shorter stem, and a narrower rim.
Most Martini recipes in all cocktail guides, call for about three to four ounces of liquid, diluted by a bit ice and served with a garnish.

The UK’s first authentic premium craft baijiu.
Baijiu Cocktails Made With V.I.P Jiu 8
V.I.P Jiu 8 – The Imperial Baijiu: Britain’s First Premium Craft Baijiu That Mixes Tradition With Innovation.
Baijiu Cocktail: The Almond Badger | Baijiu Cocktail: The Raspberry Dog | Baijiu Cocktail: The Cinnamon Pig | Baijiu Cocktail: The Emerald Rat | Baijiu Cocktail: The Apricot Ox | Baijiu Cocktail: The Blue Tiger | Baijiu Cocktail: The Turquoise Rabbit | Baijiu Cocktail: The Carnelian Dragon | Baijiu Cocktail: The Magenta Snake | Baijiu Cocktail: The Blackcurrant Horse | Baijiu Cocktail: The Tangerine Sheep | Baijiu Cocktail: The Crimson Monkey | Baijiu Cocktail: The Indigo Rooster | Baijiu Cocktail: The Scarlet Phoenix | Baijiu Cocktail: The Sapphire Rhino | Baijiu Cocktail: The Golden Panda | Baijiu Cocktail: The Mahogany Lion | Baijiu Cocktail: The Aubergine Hawk | Baijiu Cocktail: The Blond Peacock | Baijiu Cocktail: The Capucine Raven | Baijiu Cocktail: The Celadon Wolf | Baijiu Cocktail: The Terracotta Grasshopper | Baijiu Cocktail: The Pink Butterfly | Baijiu Cocktail: The Yellow Unicorn | Baijiu Cocktail: The Copper Bat | Baijiu Cocktail: The Lime Cicada | Baijiu Cocktail: The Chocolate Elephant | Baijiu Cocktail: The Black Carp
1 oz V.I.P Jiu 8 Baijiu
1 oz gin
1/4 oz almond syrup
1/4 oz ginger syrup
Top with coconut water
Garnish with a sliver of fresh coconut
1-1\2 oz of raspberry juice
1-1/2 oz of V.I.P Jiu 8 Baijiu
Top with lemonade
Garnish with a fresh raspberry
1/2 oz of cinnamon syrup
1-1/2 oz of V.I.P Jiu 8 Baijiu
Top with coconut water.
Garnish with a lemon slice
1 oz of green mint syrup
1 oz of V.I.P Jiu 8 Baijiu
Top with soda water
Garnish with a slice of kiwi fruit
1 oz of Apricot syrup
1 oz of V.I.P Jiu 8 Baijiu
2 oz of triple sec
Garnish with a slice of apricot
1-1/2 oz V.I.P Jiu 8 Baijiu
1/2 oz blue Curacao syrup
Top up with soda water
2 to 3 dashes of Angostura bitters
Garnish with a lemon
1 sprig of mint
1-1/2 oz V.I.P Jiu 8 Baijiu
1 oz blue curacao syrup
1 oz green mint syrup
Top with soda water
Garnish with a mint sprig
1 oz rice wine
1 oz V.I.P Jiu 8 Baijiu
3/4 oz fresh orange juice
3/4 oz raspberry juice
1/2 oz sugar syrup
Garnish with a mango.
1-1/2 ounce V.I.P Jiu 8 Baijiu
1 ounce tomato juice
1/4 ounce blueberry syrup
Top with ginger beer
Garnish with slice fresh strawberry
1-1/2 shot V.I.P Jiu 8 Baijiu
1/2 oz of Cointreau
Juice of half a lemon
1 oz blackcurrant syrup
Top with cream soda
Garnish with grated chocolate
1-1/2 oz V.I.P Jiu 8 Baijiu
1/2 oz tangerine juice
1/2 of grenadine
Top with orangeade
Garnish with a twist of tangerine peel
1 oz V.I.P Jiu 8 Baijiu
1/2 oz peach schnapps
1 oz strawberry syrup
Top with melon juice
Garnish with a fresh whole strawberry
1 oz V.I.P Jiu 8 Baijiu
1/2 oz melon liqueur
1/2 oz peach schnapps
1 oz blueberry syrup
Top with tonic water
Garnish with a cherry
1-1/2 oz V.I.P Jiu 8 Baijiu
1/2 oz red rose syrup
1/2 oz amaretto
Top with lemonade
Garnish with a slice of dragon fruit
1-1/2 oz V.I.P Jiu 8 Baijiu
1/2 oz Malibu
1/2 oz blue curacao
1/2 oz pineapple juice
Garnish with blueberries
1-1/2 oz V.I.P Jiu 8 Baijiu
2 oz ginger ale
Pinch of saffron
Top with mango juice
Garnish with a slice of mango
1 slice fresh ginger
1 oz V.I.P Jiu 8 Baijiu
1 oz date syrup
1/2 oz Chinese five-spice syrup
Top with soda water
Garnish with a date
2 oz V.I.P Jiu 8 Baijiu
1 oz bilberry syrup
1 oz limeade
2 drops Szechuan pepper tincture
Garnish with a lime wedge
1-1/2 oz V.I.P Jiu 8 Baijiu
1/2 oz sweet vermouth
1/2 oz melon syrup
Top with ginger ale
Garnish with a melon wedge
1 oz V.I.P Jiu 8 Baijiu
1 oz gin
1 oz orange juice
Top with tonic water
Garnish with an orange peel
1-1/2 oz V.I.P Jiu 8 Baijiu
2 oz cold green tea
1/4 oz lemon juice
Drop in a sugar cube
Garnish with an olive
1 oz V.I.P Jiu 8 Baijiu
1 oz tequila
1/2 oz coffee syrup
1-1/2 oz lemonade
Garnish with a lime slice
1 oz V.I.P Jiu 8 Baijiu
1/2 oz vodka
1/4 oz evaporated milk
1/4 oz condensed milk
1/4 oz strawberry syrup
Top with coconut water
Garnish with a slice of strawberry
1 oz V.I.P Jiu 8 Baijiu
1/2 oz St Germain
1/2 oz banana syrup
Pinch turmeric
Top with lemonade
Garnish with mint leaves and a slice of lemon
2 oz V.I.P Jiu 8 Baijiu
1 oz cranberry juice
1/.2 oz apricot syrup
Top with ginger beer
Garnish with a slice of ginger
1 oz V.I.P Jiu 8 Baijiu
1 oz Benedictine
1/2 oz lime juice
1/2 oz lemon juice
Top with soda water
Garnish with a slice of lemon and lime
2 oz V.I.P Jiu 8 Baijiu
1 oz chocolate syrup
Top with lemonade
Garnish with shaved chocolate
1 oz V.I.P Jiu 8 Baijiu
1 oz red wine
1 oz blackberry syrup
Top with coke
Garnish with fresh blackberry
The Baijiu Song
Time now to relax and savour your drink, be happy and enjoy the company of friends.
In keeping with the tradition of Li Bai, I have emptied the bottle, with the help of my friend. As we shared the night in reverie.
Good Baijiu
The party’s over
The evening’s done
It’s slipped away
With the morning sun
You’ve got to leave
So, it’s goodbye Joe
But we’ll drink a toast
Before you go
Ganbei, ganbei
Let me hear you say
It’s been a good Baijiu
To send you on your way
Good luck to you
Good luck to me
We’ll spin the bottle
And there we’ll see
It’s a good Baijiu
A good buy, Joe
So, we’ll say goodbye
With a toast you know
Ganbei, ganbei
Let’s hear you say
It’s been a good Baijiu
To send you on your way
I’ll walk you down
To the garden gate
And I’ll give to you
A bottle old mate.
Wherever you go
Just think of me
And the toast we made
Ganbei, ganbei
Ganbei, ganbei
Let’s hear you say
It’s been a good baijiu
To send you on your way
(© A. I. Graham)