I’ve been experimenting with mixers for baijiu, with mixed results. (See what I did there?) A few notes on ones I’ve tried so far:
Soda water takes away the burn of a baijiu, without diminishing the flavor at all.
Lime juice brightens up even a strong aroma baijiu, and works with its flavors.
Coke doesn’t work at all. I think there are too many flavors in the Coke, so combined with the many flavors in a baijiu, you just get a massive clash that tastes disastrous.
I’ll continue to post as I try more mixers.
Just a quick note on Baijiu mixers. I have had times when my house was dry of alcohol except gifted baijiu and wanted a drink. I tried many, many combinations, but the only thing I found that I can recommend is baijiu, hersheys chocolate syrup and milk. I call it a white Chinese and it is the only thing that can mask the baijiu tang.
By the way, be sure to add the syrup to the baijiu before adding the milk – the baijiu I used literally curdled the milk on contact.
Cheers!
“White Chinese.” Cool. I’ll have to try it sometime.
My baijiu mixer:
I call it the Great Wall Banger:
Essentially it is a variation of the Harvey Wallbanger, using Erguotou instead of vodka.
1.5 oz Erguotou, or your choice of medicine
4 oz orange juice
0.75 oz Galliano
Pour Erguotou into a highball class with ice
Fill to the top with orange juice
Float with Galliano
I like it better than Harvey Wallbanger, the taste of the Erguotou adds an additional layer of taste to the drink.
Drink up and you will be running into walls in no time.
Cheers.
Intriguing! I should experiment more with baijiu-ified versions of classic cocktails.