King Cat

Serve in

Garnish:

lemon peel

How to make:

Notes: the process of barrel aging is for the purpose of adding up more flavors, it is easier for a local bar to get however, if you don't have it at home or find it's too complicated to operate, you can skip the barrel aging process and go directly to cocktail making, the cocktail still taste amazing!

- Preparation for Barrel age:
1. Prepare a Local Oak Barrel (with capacity around 5L)
2. Pour enough hot water into the barrel, let it set until cold and pour the water out, repeat the process twice, during second time keep the water in the barrel overnight, then pour the water out.
3. Pour 1 bottle of Qing Xiang Baijiu into the barrel, make sure the barrel was rinsed completely, shake the barrel vigorously every 2h in a 8 hour period, let it set for a day, save the Baijiu for milkpunch if at bar, or strain it for cooking purposes if you are at home.

- Barrel Aging "Sorela" Process:
1. Pour all the ingredients into the prepared barrel. Let it set for up to 3 weeks.
2. Each time when taking out the batch, leave 20% of the batch in the Barrel for further Solera system aging time, restore new batch in for the same 3 weeks aging time.

- Cocktail making:
1. Pour the cocktail into a chilled mixing glass with block ice, stir until proximately 15% dilution.
2. strain the cocktail into the coupe glass.
3. Spray grapefruit oil from 1 lemon peel then discard.