Picture: Brian Klutch • Meals Styling: Jessie YuChen • Prop Styling: Paige Hicks. Picture: Brian Klutch • Meals Styling: Jessie YuChen • Prop Styling: Paige Hicks
On the Chicago cocktail joint 9 Bar, co-owner Lily Wang and beverage director Joe Briglio drew inspiration from Japanese chuhai (shochu highballs) and melon cream soda to create this gentle, zingy combined drink with a baijiu base. Wang likes to make use of Ming River, a liquor produced by the historic distillery Luzhou Laojiao, for its pineapple undertones.
Featured in “Baijiu, the World’s Most Common Spirit, Is Coming for Your Cocktail” by Megan Zhang.
Yield: 1 cocktail
Prepare dinner Time: 5 minutes
Substances
- 1½ oz. barley shochu
- 1 oz. Calpico
- ½ oz. strong-aroma baijiu
- ½ oz. Midori
- ¼ oz. recent lemon juice
- Soda water
- Recent mint leaves, for garnish
Directions
- Fill a highball glass about midway with ice cubes, then add the shochu, Calpico, baijiu, Midori, and lemon juice. Stir nicely, high with soda water, garnish with mint leaves, and serve.
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