Australian Baijiu Cocktails To Sip
We are sharing a selection of some of our favourite cocktails, ranging from simple to more complex concoctions. So there is sure to be a drink to suit your taste and the vibe of the party. We hope you enjoy them as much as we do, friends!
Rhubarb Fool
40ml Good Spirits Co. Australian Baijiu
20ml Rhubarb liquer
20ml Lime juice
10 ml Orgeat
Egg white
Add all to a shaker and shake to combine. Add ice and shake to chill and dilute. Double strain into a chilled coupe glass. Garnish with dehydrated rhubarb. Cheers!
Wise Sage
Wise Sage is a new exciting cocktail made by our Chief Mixologist, Joseph Sinagra. It is the perfect guilty pleasure drink for those with a tropical sweet tooth.
60ml Good Spirits Co. Australian Baijiu
15ml Pineapple and sage syrup*
2 Dashes Angostura aromatic bitters
Add all to a mixing glass with ice. Stir until chilled and diluted. Strain into a chilled martini glass.
*Pineapple and sage syrup:
500g pineapple chunks
500g caster sugar
10g fresh sage
Add pineapple and sugar to a container, cover and leave overnight. The next day press pineapple to release all juices into sugar and strain off syrup. Add sage to syrup and bring to a heat. Once warm remove from heat and allow to cook. Strain sage from syrup and bottle.
Garnish with a pineapple wedge. Cheers!
Flowers by the Sea
30ml Good Spirits Co. Australian Baijiu
20ml Nori and Jasmine dry vermouth*
10ml Poire William liqueur (pear liqueur)
Add all to a mixing glass with ice. Stir and strain into a rocks glass over a large cube of ice. Garnish with nori sheets. Ganbei!
*Nori and Jasmine dry vermouth:
500ml dry style vermouth
2 sheets nori
50g jasmine tea
Combine and allow to steep overnight. Strain through a fine strainer and bottle.
Maos Delight
This four-ingredient drink is incredibly easy to make at home and always a crowd-pleaser.
45ml Good Spirits Co. Australian Baijiu
15ml Sweet Vermouth
10ml Cherry Brandy
Absinthe to rinse
Add all ingredients to a mixing glass with ice. Stir to mix, chill and dilute. Once chilled and diluted to taste, strain over a large ice cube into an absinthe rinse rocks glass. Garnish with maraschino cherries.
the clean cut
30ml Good Spirits Co. Australian Baijiu
30ml Dry vermouth
10ml Maraschino
2 Dashes orange bitters
Mezcal to rinse
Add all ingredients to a mixing glass with ice. Stir to mix, chill and dilute. Once chilled and diluted to taste, strain into a mezcal rinsed chilled cocktail glass.
Food pairings: Rich foods like Caviar, butter poached fish, creamy pastas or spicy Asian dishes like curries or Szechuan pepper beef.
Baijiu Pina KoALA (a.k.a. pina colada)
45ml Good Spirits Co. Australian Baijiu
15ml Lime juice
60ml Pineapple juice
30ml Creme of Coconut
Add all ingredients to a cocktail shaker with ice. Seal the shaker and shake hard. Once chilled, strain over crushed ice into a tall glass. Garnish with a pineapple wedge and a cocktail umbrella.
Food pairings: Rich Thai curries and fruit salads.
strawberry sweet
In case you didn’t know what to do with a pack of strawberries, we have a little idea…
45ml Good Spirits Co. Australian Baijiu
15ml Triple Sec
30ml Lime juice
15ml Agave syrup
2ml Absinthe
3-5 Strawberries
Add strawberries to a cocktail shaker and muddle until strawberries are crushed. Add remaining ingredients to the shaker with ice. Seal shaker and shake hard. Once chilled, strain through a fine strainer into a chilled cocktail glass. Garnish with a fresh strawberry
Passionfruit Tiki
Fill your cocktail menu with tropical flavours and try our favourite tiki cocktail recipe. It’s funky, it’s refreshing, it’s basically all you need to kickstart the weekend!
40ml Good Spirits Co. Australian Baijiu
20ml Dry style dark rum
30ml Lime juice
20ml Passionfruit pulp
10ml White chocolate syrup
Add all ingredients to a cocktail shaker with ice. Shake and strain into a chilled tiki mug over cubed ice. Add crushed ice. Garnish with mint sprig, white chocolate and passionfruit pulp.
Bai(jiu) Tai
This refreshing cocktail, created by our chief mixologist Joseph Sinagra, is inspired by Perth stunning beaches. Perfect for a hot sunny day!
40ml Australian Baijiu
10ml Orange Curacao
30ml Lemon juice
20ml Orgeat
Angostura bitters
Add all ingredients to a cocktail shaker with ice. Seal shaker and shake hard. Once chilled, strain the cocktail over cubed ice in a rocks glass. Cap the cocktail with crushed ice and dash bitters over ice. Garnish with a mint sprig and orange wedge.
Food Pairings: Chinese food (Deep fried dishes like Sweet and Sour Pork, Honey Chicken, Spring Rolls).
Summer Collins
40ml Good Spirits Co. Australian Baijiu
20ml turmeric, coconut and ginger Eau de Vie
30ml lime juice
15ml simple syrup
3 slices of cucumbers
8-10 mint leaves
Soda to top
Place cucumber slices into a mixing tin and lightly muddle. Add Australian Baijiu, Eau de Vie, lime juice and simple syrup with ice. Shake and fine strain into stemless wine glass with mint leave in the bottom. Add cubed ice and top with soda. Garnish with a mint sprig, cucumber wrap and lime wheel. Enjoy!
Baijiu Mac
30ml Good Spirits Co. Australian Baijiu
20ml Poire William Liqueur
15ml Ginger wine
30ml Lemon juice
10ml Elderflower cordial
20ml Egg white
Add all ingredients to a cocktail shaker with ice. Seal and shake hard. Once chilled, open shaker and strain through a fine strainer into a rocks glass over cubed ice. Garnish with a pear fan.
Baijiu Basil Smash
60ml Good Spirits Co. Australian Baijiu
15ml Sugar syrup
1 half Lemon cut into chunks
5-10 Basil leaves
Place lemons and basil in a cocktail shaker and press with a muddler to extract juices and oils from the lemon and crush the basil. Add remaining ingredients to the shaker with ice. Seal the shaker and shake hard. Once chilled, strain the drink through a fine strainer into a rocks glass over cubed ice. Garnish with a lemon wedge and basil leaves.
Food pairings: Mediterranean food such as grilled fish, Greek salad or pizza. Cheers and Bon Appetit!
Sydney Spring Punch
45ml Good Spirits Co. Australian Baijiu
30ml Lemon juice
20ml Agave syrup
2 tbsp. Mixed berries
Dry Sparkling wine
Add berries to a cocktail shaker and muddle until berries are all crushed. Add the rest of the ingredients to the shaker with ice except the Sparkling wine. Seal the shaker and shake hard. Once chilled, strain into a wine glass over cubed ice. Top with sparkling wine. Garnish with mixed berries (Blueberry, Blackberry and Raspberry).
Food pairings: Aperitivo such as cured meats, cheeses and pickles.