HKB baijiu was created as a “gateway” baijiu for the Western palate. Orson Salicetti, at New York City’s Lumos, uses it in this cocktail for its floral, lightly sweet notes, which complement the pear juice and liqueur. With the inclusion of agave and lime, this is essentially a sour with some additional components.
- 1 1/4 ounces HKB baijiu
- 1/4 ounce maraschino liqueur
- 1/4 ounce pear liqueur
- 2 ounces white pear juice
- 3/4 ounce lime juice, freshly squeezed
- 5 dashes Lumos spice elixir*
- 1/2 ounce agave syrup
- Garnish: sage leaf
Add all ingredients to a shaker with ice and shake until well-chilled.
Strain into a coupe glass.
Garnish with a fresh sage leaf.
*Lumos spice elixir: Infuse 1 part allspice, clove and cinnamon separately in 3 parts baijiu. After 3 weeks, strain and taste each infusion, then combine the infusions. Transfer to a dropper and use by single drops as it is very powerful.