Baijiu Chuhai

Name: Baijiu Chuhai Cocktail
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: 1 cocktail
Ingredients: 1½ oz. barley shochu; 1 oz. Calpico; ½ oz. strong-aroma baijiu; ½ oz. Midori; ¼ oz. fresh lemon juice; Soda water; Fresh mint leaves, for garnish

This light, zingy cocktail takes its cues from two beloved Japanese drinks: shochu highballs and melon cream soda.

Makes
1 cocktail
Time
5 minutes

PHOTO: BRIAN KLUTCH • FOOD STYLING: JESSIE YUCHEN • PROP STYLING: PAIGE HICKS

By Lily Wang and Joe Briglio

Published on October 14, 2024

At the Chicago cocktail joint Nine Bar, co-owner Lily Wang and beverage director Joe Briglio drew inspiration from Japanese chuhai (shochu highballs) and melon cream soda to create this light, zingy mixed drink with a baijiu base. Wang likes to use Ming River, a liquor produced by the historic distillery Luzhou Laojiao, for its pineapple undertones.

Featured in “Baijiu, the World’s Most Popular Spirit, Is Coming for Your Cocktail” by Megan Zhang.

Ingredients

1½ oz. barley shochu
1 oz. Calpico
½ oz. strong-aroma baijiu
½ oz. Midori
¼ oz. fresh lemon juice
Soda water
Fresh mint leaves, for garnish

Instructions

Step 1

Fill a highball glass about halfway with ice cubes, then add the shochu, Calpico, baijiu, Midori, and lemon juice. Stir well, top with soda water, garnish with mint leaves, and serve.

Fill a highball glass about halfway with ice cubes, then add the shochu, Calpico, baijiu, Midori, and lemon juice. Stir well, top with soda water, garnish with mint leaves, and serve.