Red Sorghum

Curaçao, Sumac-Infused Baijiu, House Grenadine, Sichuan Tincture, Acidified Mango

Bartender Liz Dabecco of Standby | Detroit, MI
Yield: 1 cocktail

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Adapted by StarChefs  |  May 2025  |  Photo: Alexander Zeren

INGREDIENTS

Sichuan Tincture:
Yield: 120 milliliters
120 milliliters overproof Jamaican rum
6 grams toasted Sichuan peppercorns, cracked
3 grams toasted pink peppercorns, cracked

Sumac-Infused Baijiu:
Yield: 2.5 liters
1½ liters baijiu
1 liter vodka
70 grams ground sumac

Grenadine:
Yield: 300 milliters 
240 milliliters pomegranate juice
60 milliliters pomegranate molasses
150 grams granulated sugar

Acidified Mango:
Yield: 1 liter
1 liter mango nectar
32 grams citric acid
20 grams malic acid

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Ferrand yuzu late harvest dry curaçao

METHOD

For the Sichuan Tincture:
In a nonreactive container, combine all ingredients. Seal and let sit 72 hours at room temperature. Strain, bottle, and reserve.

For the Sumac-Infused Baijiu:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 20 minutes. Strain, bottle, and reserve.

For the Grenadine:
In a pot over medium-low heat, add all ingredients. Cook until sugar has fully dissolved, stirring constantly. Let cool. Transfer to an airtight container and refrigerate.

For the Acidified Mango:
In a nonreactive container, whisk to combine all ingredients. Seal and refrigerate.

To Assemble and Serve:
In a shaker, add curaçao, 1¼ ounces Sumac-Infused Baijiu, ¾ ounce Acidified Mango, ¼ ounce Grenadine, 2 milliliters Sichuan Tincture, and ice. Shake 12 seconds, then strain into a coupe glass.

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