ぱいにゃん Bai-niang Recipe

Prepare daikon juice

Peel a small daikon radish and grate it finely. Place the grated daikon in a cheesecloth or fine sieve and press over a bowl to extract juice. Measure 0.5 oz of daikon juice. If preferred, use a juicer and strain through a fine mesh to remove solids.

Optional fresh ginger prep

If using fresh ginger for extra spice, peel a small thumb of ginger and lightly bruise or muddle it in the bottom of the shaker to release aroma. Remove large pieces before shaking.

Build and shake

Add 2 oz Ketel One vodka, 0.75 oz fresh yuzu juice, 0.5 oz freshly pressed daikon juice, and 0.5 tsp simple syrup into a cocktail shaker. Add a handful of ice (about 1 cup). Shake vigorously for 10–15 seconds until the shaker is chilled and slightly frosted. The shaking helps emulsify the daikon and yuzu for a smooth texture.

Prepare glass

Fill a highball or Collins glass with fresh ice. If you prefer a slightly colder glass, chill it briefly in the freezer beforehand.

Strain and top

Double-strain the shaken mixture into the prepared glass to remove any daikon or ginger solids. Immediately top with 3 oz ginger beer, pouring gently to preserve carbonation. Stir once lightly with a bar spoon to integrate.

Garnish and finish

Garnish with a thin wheel of yuzu or a thin round slice of daikon set on the rim or floated on top. Add a shiso leaf or a small sprig of microgreens if using. Serve with a short straw.

Notes on balance

Taste and adjust: if it needs more brightness, add up to 0.25 oz more yuzu juice; if it needs sweetness, add another 0.5 tsp simple syrup. Be cautious—daikon juice adds a vegetal, slightly spicy note, so small adjustments go a long way.