Wuliangye is China’s number one selling luxury spirit, a baijiu made from grains that include broomcorn, rice, glutinous rice, wheat and corn.
Wuliangye Cocktail Beijing Blush – Photo © Cocktails & Bars
Well loved in China, the Chinese drink Wuliangye neat, often to close business deals or with food. However, the taste of Wuliangye (wooly – yang – yeh) poses a challenge to most western palates. The spirit comes at 52% ABV with a pungent aroma that is not overly pleasant. The flavour is an acquired taste, and while this reads like a diplomatic statement, it lends itself to rich and fatty food rather well.
The Bejing Blush cocktail was one of a trio created by Sydney bartender Alex Dickson for the launch of Wuliangye in Sydney. The cocktail has a sweet and oriental flavour profile, making use of lychee juice and pineapple juice, the latter a key component of the spirit’s flavour profile.
If you ever find yourself with a bottle of Wuliangye, and don’t know what to do with it, try the Beijing Blush cocktail. It’s fruity and palatable and doesn’t dominate the flavours of the spirit.
Wuliangye Cocktail Recipe: Beijing Blush
Recipe by bartender Alex Dickson
Ingredients
- 30 ml Wuliangye
- 45 ml pineapple juice
- 45 ml lychee juice
- 2 dashes of Angostura bitters
Glassware: Martini glass
Garnish: 2 lychees on a skewer
Method
In a cocktail shaker, build ingredients over ice. Shake and double strain into a chilled Martini glass. Garnish with 2 lychees on a skewer.
You may also like: Essential Guide to Baijiu
Photo by Cocktails & Bars – © Copyright: All rights reserved.
