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… Continue Reading
(A version of this post first appeared on sibling blog Beijing Boyce.) In the global booze family, baijiu often seems like the hard kid to love–the black sheep–but the idiosyncrasies of this spirits category is what makes it so intriguing. Last week,… Continue Reading
Peking Tavern, which Los Angeles Magazine cites as one of two spots in the city with baijiu cocktails, lists three such drinks on the menu. This venue uses two kinds of baijiu: Red Star (Hongxing / 红星), an inexpensive erguotou easily found in… Continue Reading
[Note: Lumos will participate in the upcoming World Baijiu Day.] When Lumos opens in New York this month as a bar with a baijiu focus, patrons will have a wide range of options, says mixologist Orson Salicetti. Along with 60 different kinds… Continue Reading
So, you write a blog about gin, get an offer to try a spirit from an exotic place, decide on baijiu, and eventually find yourself at the post office with a bottle of erguotou in your hand. First reaction? “One… Continue Reading
While baijiu is a common Chinese New Year tipple here in China, nine bars* in London also recently caught the spirit with a ten-day holiday promotion. That event was called Baijiu Cocktail Week, ran from February 13 to February 22,… Continue Reading