A growing number of bartenders are raving about a popular Chinese liquor that many American consumers know little about
, a Beijing hutong widely recognized as one of the first successful baijiu bars. Now, he’s working on launching a full baijiu menu at the Union Square Hospitality Group restaurant. “We want to start with four to six varieties representing the major styles, as well as traditional serveware,” Smith says. To Smith, featuring baijiu on the menu makes business sense, as people go to bars and restaurants to try things that they don’t have the time, tools, or knowledge to make for themselves at home.
Like Eustaquio, Post of Seattle’s Plenty of Clouds has also opted to modify familiar cocktails to highlight the flavors of baijiu. “One of our top-selling cocktails is called Ernest Goes East, which is drawn from the classic Hemingway Daiquiri. We use a strong aroma baijiu in this cocktail. We like its complexity and ability to stand up to citrus,” Post says.
Sin, who grew up familiar with baijiu, is thrilled to see it finding its place in American restaurants, whether toasted in tiny shot glasses or mixed in cocktails. “While I think there’s something to be said about preserving the traditional Chinese ritual and method for consuming baijiu with food,” Sin says, “I’m also a fan of creative applications of the spirit in contexts beyond what would strictly be ‘traditional’ by chefs and bartenders.
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