In the Wei Lei, which translates to “taste buds” in Mandarin, Jef Tate blends strong-aroma baijiu with equal parts brandy and falernum for a tiki-style cocktail, brightened with guava and lime juice.
Wei Lei (Taste Buds)
Jef Tate, Billy Sunday | Chicago
- 1 1/2 ounces strong-aroma baijiu
- 3/4 ounce lime juice
- 1/2 ounce brandy
- 1/2 ounce guava syrup (see Editor’s Note)
- 1/2 ounce falernum, preferably B.G. Reynolds
Garnish: mint bouquet, freshly grated nutmeg
- Add all ingredients to a tiki mug, Collins or rocks glass.
- Add crushed ice.
- Swizzle the drink with crushed ice.
- Garnish with a mint bouquet and freshly grated nutmeg.
Tate offers two methods for making guava syrup.
Combine equal parts (by weight) guava purée and boiling water. Then add sugar equal to the combined weight of the guava purée and boiling water. Stir until sugar is fully dissolved. Strain the purée through a sifter. Put in a clean jar, and store in the fridge.
Or, add 1/2 cup of boiling water to 1 cup of guava jelly/paste. Allow to cool before using. Keeps, refrigerated, for 1 month.