At the family-owned, Wilsonville-based Vinn Distillery, traditional Chinese spirits are made using custom-constructed stills with a proprietary yeast blend and meticulously monitored fermentation process. 

Historically consumed neat, at room temperature, a new generation is beginning to experiment with the company's signature rice-based spirit baijiu (the unofficial national drink of China) as an ingredient in cocktails and highballs with success.

Here are three ways to shake things up at home.

Oryza

2 oz dry sake (Hakutsuru is inexpensive and works well, but any dry sake will do)
1 oz baijiu
Squeeze of lemon juice

Stir sake, lemon, and baijiu over ice, then strain into a rocks glass and top with ice cubes.
This simple cocktail is light, refreshing, and fortifying—and goes great with fish.

 Pacific Rim

1.5 oz baijiu
1.5 oz fresh squeezed grapefruit juice
.5 oz ginger simple syrup*
.5 oz lime juice
Soda water

Shake all ingredients with ice. Strain into a highball glass filled with ice, then top with soda water

*Ginger Simple Syrup

Place 1 cup sugar and ½ cup water over medium heat. Heat and stir until sugar is dissolved. Add 1/3 cup grated ginger, then remove from heat, cover, and let steep for 15-20 minutes, until the syrup has a pronounced ginger flavor.

 Vesper

2 oz baijiu or rice vodka
.5 oz Lillet Blanc
Lemon twist

Combine baijiu and Lillet in a mixing glass over ice. Stir, then strain and serve up with a twist.