Baijiu is China’s most significant contribution to the world of spirits. Significantly older and funkier than George Clinton himself, the over-proof grain-based liquor, most commonly distilled from sorghum, may not be to everybody’s liking when sipped straight. It may actually be a wonder it’s to anyone’s liking that way.
Better to dip a toe into Baijiu’s waters through a refreshing summer cocktail that you won’t be able to stop drinking on a sticky day. In this case, we’re making the Broken Jade, a Chinese caipirinha of sorts, now being served on the new seasonal menu at Pinch Chinese in Soho.
The recipe is below. The only other things you’ll need are a half of a lime to muddle with bitters, cane sugar and your baijiu base. With numerous classes and labels to wade through, you may want to stick to the bar’s own pick, Confucius Family. Assuming you can find it. Here are some ideas.
The end result will be a form of cold tropical dram with the other ingredients serving to tame the Chinese spirit’s wilder nature. 玩得开心点! The guy who just tattooed those very characters on our arm assures us, it means “enjoy.”
1/2 Lime, sliced into wedges
3/4oz Simple syrup
2oz Baijiu (Pinch Chinese uses Confucius Family)
1 Dash of Angostura bitters Muddle the ingredients until the lime is fragrant and its juice has been expressed. Shake with ice. Transfer the contents, ice and all into a glass and top with the bitters.