Cocktails

Baijiu Cocktails

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

The Kid

by Carl Lundberg


2 cl Luzhou Laojiao Erqu 

2 cl Cartron

4 cl Lemon juice

2 cl Simple syrup

4 dashes Peychaud Bitters


Shake and serve in a NickNora vintage glass

Photo by Vivyan Madigan

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 Cocktails

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