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 oz HKB baijiu
- 2 oz White pear juice
- 1/4 oz Maraschino liqueur
- 1/4 oz Pear liqueur
- 5 dashes Lumos spice elixir*
- 1/2 oz Agave syrup
- 3/4 oz Freshly Squeezed Lime Juice
- Garnish: Sage leaf
Add all of the ingredients to a shaker with ice, and shake until chilled.
Strain into a coupe glass, and 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.