Cocktail & Other Recipes By Spirit Other Cocktails

Asian Pear

asian pear cocktail in a coupe, garnished with a sage leaf and placed on an ice block in front of an Asian pear


Baijiu is a polarizing spirit. The high-proof Chinese liquor is consumed and appreciated by millions of drinkers, but it’s often described as an acquired taste, similar to how smoky mezcals and funky agricole rums may seem overpowering at first brush. Baijiu is made from sorghum and other grains and is intensely aromatic, ranging from fruity to floral to outright pungent, with notes of soy sauce or aged cheese. It’s a fascinating drink, to be sure, and one that is traditionally sipped but can be mixed into cocktails.

HKB baijiu was created as a “gateway” baijiu for the Western palate. New York bartender Orson Salicetti harnesses its floral and lightly sweet notes for his Asian Pair cocktail, which includes pear juice, pear liqueur, maraschino liqueur, fresh lime juice, agave syrup and a DIY spice mixture. The spices are steeped in baijiu, giving you a double dose of the spirit.

The Asian Pear cocktail is essentially a sour with additional components. It’s fruity and tart, and for anyone new to baijiu, it’s a fine introduction to the flavorful spirit.


  • 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

  • 1/2 ounce agave syrup

  • 5 drops Lumos spice elixir*

  • Garnish: sage leaf


  1. Add the baijiu, maraschino liqueur, pear liqueur, white pear juice, lime juice, agave syrup and spice elixir to a shaker with ice and shake until well-chilled.

  2. Strain into a coupe glass.

  3. 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.