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Monthly Archives: May 2012

Raised by a mom who believes every food has some kind of medicinal property (be it malign or benign,) I had my share of fermented sweet rice growing up. Feeling coming down on something? Hurry, a warm bowl of fermented rice soup would surely help. If it didn’t, it’s because I sounded the alarm too late. Often she scrambled an egg plus a few sliced ginger for good measure.

Called Jiu Niang or 甜酒釀, it was unmistakably ricey with a faint nose of alcohol. In my mom’s composed version, the richness of the egg and the spiciness of the ginger warmed up my tummy instantly.

I always loved it, if only all my mom’s concoction could taste this good.

2 drinks here and they only vary in the base liquor. One with Dolin Dry. One with a relatively good Sake. Obviously they make different drinks. But I feel both served my goal: a feminine cocktail that my light-drinking girlfriends will enjoy.

Serve 1

  • 1 ½ oz Dolin Dry, or a junmai ginjo (I use Hakutsuru ‘White Crane’)
  • ¼ oz Meletti
  • ¼ oz fresh lemon juice
  • ¼ oz (or less) simple syrup
  • 1 heaping spoonful of fermented sweet rice (check the refrigerated shelf in any Asian supermarket)
  • 1 splash of Angostura bitter
  • Grapefruit peel as garnish

I strain the rice out since it’s a little unsightly. But they are perfectly edible.