By Jim Boyce |With the 88-day countdown to World Baijiu Day nigh, some venues have already decided to focus on cocktails this year. In that spirit, and to get the creative juices flowing, I’ve taken a few recipes from last year and a few I found online—there are hundreds of options out there—and posted them below. Expect more cocktail posts over the next few weeks, including recipes I came across during the 2008 Beijing Olympics, when the city’s bars put China’s national spirit in the spotlight.
The drinks list at Liverpool’s Fu Baijiu, a fairly new pop-up bar inside Epicured restaurant, includes one called Chungking Mansions with a China-meets-Mexico vibe. Baijiu is infused with kumquats, then mixed with tequila (El Jimador Blanco), Yellow Chartreuse, pink grapefruit, agave syrup and lime. See Fu’s other drinks here.
“Single Lady” was a favorite of several people during a cocktail tasting at En Vain in Beijing a few months ago. This one includes dongjiu (‘medicine’ aroma baijiu), Cointreau, lime juice, bitters and Sprite, and makes for a peppy drink with spice and herbal touches. See here for the other drinks tasted.
Peking Tavern in Los Angeles has a powerful three-ingredient concoction called the One-Inch Punch: Red Star erguotou, hibiscus and fresh lemon juice combine for a potent blow. Check the rest of the drink menu here.
Consultant Craig Schoettler put some passion (fruit) into his drink Baijiu Bijou #2. It includes an ounce each of baijiu (HKB), Yellow Chartreuse and Bonal Gentiane Quina (perhaps not the easiest to find) plus three dashes of citrus bitters. Stir, pour over ice, add lemon and maraschino cherry as garnish.
Finally, you can find a whole slew of ideas via the Baijiu Cocktail Week organized in London each year. In 2016, nine bars participated and came up with some intriguing concoctions. See all of the ingredients here.