Slamming Thimbles

Any Baijiu fans out there? 🇨🇳 This Chinese spirit is really funky stuff. Even though it’s the best-selling liquor in the world, it’s not very well known in other parts of the globe. I wasn’t sure about it at first but I’ve come to really enjoy the rice-based Baijiu from Vinn Distillery; the only Baijiu distillery based in the US that I’m aware of. The spirit is traditionally served on its own but I thought I’d try throwing it into a fun cocktail.

And hey, if you want these fancy dipper copper rocks mugs, you can snag a set here.

Baijiu cocktails, best baijiu cocktails


1½ oz rice-based Baijiu

¾ oz ginger liqueur

¾ oz fresh lemon juice

½ oz hibiscus-infused rich simple syrup (recipe below)

3 dashes Lemongrass-Cardamom bitters

Topo Chico


Combine ingredients (except for the Topo) & shake with ice. Strain over cracked ice in a fancy glass, top with Topo Chico & garnish with candied ginger.

About the hibiscus-infused rich simple syrup:

I prefer using rich simple syrup (2 parts sugar to 1 part water) in most of my cocktails. It’s not so much a matter of sweetness level as it is texture. 1:1 simple syrup is just a bit too watery– being that it actually contains more water. A 2:1 syrup is thicker, provides a smoother mouthfeel as well as the sweetness needed to balance the drink.

Here’s how I made mine:


  • 200 g organic cane sugar

  • 100 g water

  • 1 tablespoon dried hibiscus leaves


  • Combine sugar & water in a pan over medium heat. Allow the syrup to simmer, stirring until all the sugar is completely dissolved.

  • Remove from heat & immediately add the hibiscus leaves. Let steep until syrup is cool, then strain out the leaves.

  • Add a teaspoon of vodka to the syrup to help preserve it. Place the syrup in a resealable container & store in the fridge for about a month.