Serpent’s Tale

The Friday Sip
Written By Peter C Som

JASON JIA

It’s Friday—time to sip on something that bites back. This week’s Friday Sip takes us into the savory side of cocktail land with a winner from Ming River Baijiu’s “Cocktails with Bite” competition. The brief? Turn your favorite dish into a baijiu-based drink. The result? The People’s Choice pick: Serpent’s Tale by Jason Jia. Inspired by the cold noodle dish Liang-Pi, it’s a bold, briny, garlicky, chili-slicked masterpiece that somehow makes sesame and vinegar play nice in a cocktail glass.

Serves 1

INGREDIENTS

2 muddled cucumbers
1½ ounces Ming River Baijiu
¼ ounce dry vermouth
½ ounce garlic water (garlic, ginger, sesame oil + water infusion)
¾ ounce sesame orgeat
½ ounce orange-lime juice (3:1 ratio)
⅓ ounce pineapple Szechuan pepper shrub (pineapple, Szechuan pepper, rice vinegar, sugar, water)
1 tablespoon chili oil
2 dashes saline

METHOD

Shake all ingredients with ice and double strain over crushed ice. Garnish with a cucumber slice and fresh cilantro.

Peter C Som
Next

Orecchiette with Sausage, Chinese Broccoli and Chili Crisp