Rice & Pandan

by Yvonne Tran

1 cl Luzhou Laojiao Tequ

2 cl Pandan gin

2 cl Fino Sherry

2 cl Toasted rice cordial

2,5 cl Lime juice

1,5ml Egg white 

Add all ingredients and ice to a shaker

Shake and strain into a rocks glass

Garnish with deep fried rice paper

Toasted rice cordial

Toast rice on high heat in a dry pan until golden

Pour the toasted rice into a container and add 1L simple syrup (4 parts water, 6 parts sugar)

Allow to infuse for 24h, then strain

Pandan gin

Add 3 pandan leaves to a bottle of gin.

Allow to infuse for 24h, then remove the leaves

Pink, Red Wine

by Tassos Andreou

2 cl Luzhou Laojiao Erqu

2 cl The Plum, I Suppose, Empirical Spirits

2 cl Pink vinegar

3 cl Raspberry and fennel cordial

Add all ingredients and ice to a shaker

Shake and strain into a glass

Garnish with fennel

Foto: Daniel Novakovic

Cloudberry Baijiu

by Ella Hugdal Madetoja (at Dubbel Dubbel)

4 cl Luzhou Laojiao Erqu

4 cl Cloudberry jam

2 cl Simple syrup

4 cl Lemon juice

1 cl Frothe

Add all ingredients and ice to a shaker

Shake and strain over ice into a tumbler glass

Longan Baijiu Fizz

by Sebastian Hägelstam (at Zinnia Bar)

4 cl Luzhou Laojiao Touqu

2,5 cl Lemon juice

1,5 cl Simple syrup

3 Longan fruits

1,5 cl Cream

1 Egg white 

Muddle longan fruit in a shaker.

Add all other ingredients

Shake and strain into a coupette glass

Garnish with lemon peel and freshly ground Sichuan pepper

Chinese Midsummer

by Pontus Björklund

2 cl Luzhou Laojiao Touqu

2 cl Absolut Vodka

1 cl Yellow Chartreuse

2 cl Elder Flower syrup

1 cl Cucumber juice

4 cl Lemon Juice

2 cl Simple Syrup

1 Egg white

Shake all ingredients with ice and dubble strain into coupette glass

Garnish shaved cucumber

Baijiu Punch

by Sebastian Hägelstam (at Zinnia Bar)

3 cl Luzhou Laojiao Touqu

1 cl Green Chartreuse

1,5 cl Lime juice

1 cl Grape juice

1 cl Simple syrup

1 dash Absinthe

1 dash Angostura Bitters 

Shake and serve on crushed ice

Garnish with mint and freshly ground Sichuan pepper

Hujiao Caomei

by Filip Jovanovic

4cl Luzhou Laojiao Touqu

2-3 Strawberries

2 cl Elderflower syrup

2 cl Simple syrup

4 cl Lime juice

Batak pepper 

Muddle the strawberries in a shaker

Add all other ingredients except batak pepper

Shake with ice

Dubble strain inte a compete glass

Sprinkle batak pepper on top or coat the rim with a mix of batak pepper and sugar

Red Granade

by Pontus Björklund

4 cl Luzhou Laojiao Touqu

1 Handful Pomegranate seeds

1 cl Cucumber water

2 cl Simple syrup

4 cl Lemon juice

Muddle the pomegrante seeds

Shake all ingredients with ice and strain into coupette glass

Garnish with fresh mint leaf and pomegranate seeds

Shiso Lovely

by Elanie Leal

2,5 cl Luzhou Laojiao Touqu

2,5 cl Litchi liquor

2,5 cl Shiso syrup

3 cl Lemon juice

Shake and serve on ice

Garnish with fresh shiso leaf

Thai Baijiu Basil 

by Magnus Lundgren

3 cl Luzhou Laojiao Touqu

1 handfull of Thai basil leaves

1 cl Maraschino

3 cl Lime juice

1/2 Passionfruit

1 cl Hot pickle juice 

Shake and serve on ice

Garnish with fresh passion fruit and Thai basil

Cherry From the Block

by Luis Farina

4 cl Red Star 8y

0,5 cl Luzhou Laojiao Touqu

2 bsp Luxardo

2 cl Verjus

2 dash Saline

2 cl Cherry Syrup

5 cl Muddled cherries 

Shake with ice and double strain into Nick Nora glass

Garnish with cherries

Niu Niu

by Magnus Lundgren and Pontus Björklund

4 cl Luzhou Laojiao Touqu

1 cl Yellow Chartreuse

2 cl Iron Buddha Tea syrup

1 cl Cucumber water

2 cl Elderflower syrup

4 cl Lemon juice

2 cl Egg white

Matcha powder for garnish

Shake and use a stencil to dust the Niu 牛 character with matcha powder on the foam

Baijiu-Old-Year

by Benjamin Fritzberg

5 cl Luzhou Laojiao Erqu 

3 cl Grape fruit juice

3 cl Cinnamon infused simple syrup

Dehydrated grape fruit flesch for garnish

Garnish the rim with salt/sugar blend mixed with the dehydrated grape fruit flesh.

Shake all ingredients on ice and strain into a chilled glass without ice

Baijiucolada delux

by Filip Jovanovic

3 cl Luzhou Laojiao Touqu (strong aroma)

1 cl Plantation Pineapple

4 cl Pineapple juice 

3 cl Lime juice

3 cl Simple syrup

Lemongrass cut into 4x1cm pieces 

Coconut pineapple foam

In a siphon mix 3 parts coconut cream, 2 parts pineapple juice/puré, 2 parts lime juice, 1 part sugar

Wo shi baijiu!

by Kasper Olsson

3 cl Luzhou Laojiao Tuoqu 

2 cl Chambord

3 cl Lemon juice

2 cl Simple syrup

4 Raspberries 

1 Egg white

Shake and garnish with freeze dried raspberries

Wo shi baijiu! v2

by Alice Tamm

3 cl Luzhou Laojiao Tuoqu 

2 cl Vodka

3 cl Apple juice

4 cl Lime juice

3 cl Simple syrup

Basil leaves 

Mudle the basil leaves.

Shake the rest of the ingredients and garnish with basil leaves and apple slices.

Photo by Simon Johannsson

Wo shi baijiu! v3

by Kasper Olsson

3 cl Luzhou Laojiao Touqu

2 cl Cointreau 

3 cl Lime juice

3 cl Elderflower concentrate

1 Eggwhite

Garnish with mint and a slice of orange

Chunjie 

by Alice Tamm

3 cl Luzhou Laojiao Touqu

2 cl Gin 

4 cl Lemon juice

2 cl Ginger water

2 cl Simple syrup

Passionfruit foam (1 siphon)

1 kg Coconut cream

40 cl Passionfruit puré 

10 cl Simple syrup

Garnish with flowers

Xie cheng

by Kasper Olsson

3 cl Luzhou Laojiao Touqu

2 cl Cointreau 

4 cl Blood grape juice

3 cl Lemon juice

3 cl Simple syrup

1 Eggwhite

Serve on ice in a coupe or wine glassGarnish with slices of blood grape

Xian Tao - Peaches of Immortality

by Hanna Bixo

4 cl Luzhou Laojiao Erqu

3 cl Riesling annd peach syrup

1,5 cl Lemon juice

Top Soda

Shake, strain and top with soda

Serve inn a highball glass on cubed ice

Garnish with peach wheel or orange cest

Cloudberry Gimlet

by Hanna Bixo

5 cl Luzhou Laojiao Erqu

2 cl Cloudberry cordial

Stir over ice

Serve in a martini glass

No ice, no garnish

Shaoxing Garden

by Atle Hälje

2 cl Shaoxing wine - Kuaijishan 8 years

4 cl Naked Grouse

3 cl Carrot juice

3 cl Lemon juice

1,5 cl Orgeat

Shake and dubble strain into a rocks glass with a large ice cube

Garnish with shaved carrot

Tang Dynasty

by Luis Farina

2 cl Shaoxing wine - Kuaijishan 12 years

3 cl Mezcal washed with strawberry oat yoghurt

2 cl Lemon juice

2 small pieces of Watermelon

2 cl Honey 

Muddle the watermelon in a shaker with honey

Add the other ingredients 

Dry shake and pour into a tiki or highball glass

Fill up with crushed ice 

Decorate with fresh water melon and crushed Sichuan pepper corns

To wash the mezcal: mix 1 bottle of mezcal to 1L of strawberry flavored oat yoghurt

Put in a fridge for 24h

Strain through a cheese cloth 

Chicha & Chong

by Luis Farina

3 cl Shaoxing wine - Kuaijishan 8 years

2 cl Tequila

2 cl Lemon juice

1,5 cl Agave syrup

5 cl Chicha morada 

To make the chicha morada bring 1L water to a boil with 2 purple corn cobs, 1 cinnamon stick, 4 cloves, 10 Sichuan pepper corns, 15cl lemon/lime juice, zest from 1/2 orange and lemon. Allow to cool and dissolve 15cl sugar in the liquid. Add 1 apple in slices, let sit for min 24h. Strain.

Shake all ingredients and double strain into ceramic mugg

Serve on ice

Shaoxing Hazel

by Pontus Björklund

3 cl Shaoxing wine - Kuaijishan 5 years

2 cl Frangelico Hazel nut liquor

1 Lime

2 bsp Brown cane sugar

Muddle one lime with sugar

Pour in the other ingredients

Stir and serve

Garnish with lime

Sun Tzu Daiquiri

by Luis Farina

5 cl Shaoxing wine - Kuaijishan 12 years

3 cl Lime juice

2 cl Simple syrup

Shake and double strain into coupette glass

Garninsh with a lime wheel

Salted-Caramel-Espresso-Tini

by Filip Åhman

5 cl Caramel espresso 

3 cl Shaoxing wine - Kuaijishan 5 years

2 cl Kahlua

Make a standard caramel and disolve i espresso to make the Caramel Espresso, 

Shake all igredients and serve in a coupe glass with salted side. 

Shaoxing Hustle

by Filip Åhman

3 cl Shaoxing wine - Kuaijishan 8 years

2 cl Umeshu

2 cl Cointreau

3 cl Lemon juice

1 cl Simple syrup

2 dashes Orange bitters

Top with apple-ginger kombucha

Shake all igredients except the kombucha

Pour into a coupe glass and top with kombucha

Garinish the glass with salt and orange zest rim

Shaoxing sunrise

by Hanna Bixo

4 cl Shaoxing wine - Kuaijishan 8 years

2,5 cl Dark rum

3 cl Muscovado and cherry syrup

2 cl Lemon juice

1 Eggwhite

Dry shake and then shake with ice and strain

Serve in a rocks glass with cubed ice

Garnish with cherry

Photo by Gabriella Johansson