A tart and refreshing sour that draws umami notes amidst waves of lush berries to deliver a Baijiu cocktail that is as sharp as it is sweet.
RECIPE
- 35ml Shui Jing Fang Baijiu
- 20ml Lemon juice
- 20ml Raspberry or other berry syrup or liqueur
- 10ml Galliano
- 15ml Egg white
PREPARATION
- Add all ingredients with ice to a shaker
- Shake hard and double strain into a coupe glass
- Garnish with berries and serve.
Alcohol content: 22.8g per serve.