The Post Coconut Cinnamon Spice Oooo That’s Nice Baijiu Cocktail Recipe
Introduction
In the world of mixology, few ingredients are as fascinating as baijiu, a type of Chinese spirit that has been delighting palettes for centuries. When paired with the warm, comforting flavors of coconut and cinnamon, baijiu becomes a truly unique and unforgettable experience. In this recipe, we’ll explore the magical combination of these flavors in a cocktail that’s sure to become a new favorite – the Post Coconut Cinnamon Spice Oooo That’s Nice Baijiu.
Gathering the Ingredients
Before we dive into the recipe, let’s take a look at the ingredients we’ll need:
- 1 1/2 oz baijiu
- 1/2 oz coconut cream
- 1/2 oz ginger liqueur
- 1/2 oz cinnamon syrup (see below for recipe)
- 2 dashes of Angostura bitters
- Ice
- Coconut flakes for garnish
- Cinnamon stick for garnish
Cinnamon Syrup Recipe
Before we can move on to the cocktail, we need to make the cinnamon syrup. This is a crucial component of the drink, as it provides the warm, comforting flavor that balances out the boldness of the baijiu.
Ingredients:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup cinnamon sticks, cracked
Instructions:
- In a small saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is dissolved.
- Add the cracked cinnamon sticks to the saucepan and remove from heat. Let steep for at least 30 minutes, or until the mixture has cooled to room temperature.
- Strain the syrup through a fine-mesh sieve to remove the cinnamon sticks.
Assembling the Cocktail
Now that we have our ingredients and cinnamon syrup ready, it’s time to assemble the cocktail. In a shaker filled with ice, combine:
- 1 1/2 oz baijiu
- 1/2 oz coconut cream
- 1/2 oz ginger liqueur
- 1/2 oz cinnamon syrup
- 2 dashes of Angostura bitters
Shake vigorously for about 10-15 seconds to combine and chill the ingredients. Strain into a chilled coupe or Nick & Nora glass. Garnish with coconut flakes and a cinnamon stick.
Tasting Notes
The Post Coconut Cinnamon Spice Oooo That’s Nice Baijiu is a true showstopper. The baijiu provides a bold, slightly sweet base, while the coconut cream adds a rich, creamy texture. The ginger liqueur kicks in with a spicy kick, which is mellowed by the warm, comforting flavors of the cinnamon syrup. And to top it off, the Angostura bitters provide a subtle, herbal note that ties everything together.
Conclusion
The Post Coconut Cinnamon Spice Oooo That’s Nice Baijiu is a cocktail that’s as unique as it is delicious. With its bold flavors and complex textures, it’s sure to be a hit with cocktail enthusiasts and newcomers alike. So why not give it a try and experience the magic of baijiu for yourself?
FAQs
Q: What is baijiu, and where can I find it?
A: Baijiu is a type of Chinese spirit that’s often made from grains like sorghum, rice, or wheat. It’s commonly found in Asian markets or online.
Q: Can I substitute the baijiu with another type of spirit?
A: While you can substitute the baijiu with another spirit, keep in mind that baijiu has a unique flavor profile that’s distinct from other spirits. If you do choose to substitute, be sure to adjust the amount of simple syrup or other ingredients to balance out the flavor.
Q: Can I make the cinnamon syrup ahead of time?
A: Yes, the cinnamon syrup can be made ahead of time and stored in the refrigerator for up to 2 weeks. Just be sure to strain it before using to remove any sediment that may have formed.