Red Sorghum Baijiu Cocktail Recipe
This riff on the Jungle Bird, a classic tiki drink, pairs pineapple juice with baijiu instead of the usual rum.
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Cooking tools:
- Measuring cup
- Fine-mesh sieve
- Cocktail shaker
- Jigger
- Rocks glass
- Ice cube tray
- Ice cube
- Spoon
Ingredients
- ¼ cup osmanthus honey
- 1½ oz. strong-aroma baijiu
- ¾ oz. Aperol
- ¾ oz. fresh lime juice
- ½ oz. pineapple juice
- 12 drops foamer, or 1 egg white
- Dried rose buds, for garnish
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