Tasting my first sip of Shui Jing Fang Baijiu at 68 and Boston for Baijiu Cocktail Week

Baijiu? I know. Until only a couple of weeks ago I’d not even heard this name before and if someone asked me what it was, I’d have probably guessed a type of Chinese food, and I would have been wrong – but not far off. Baijiu is believe it or not, China’s most popular drink and claimed to be the oldest spirit in the world – dating as far back as 600 years when soldiers would celebrate a battle victory with baijiu. Now, Shui Jing Fang leads the way in China as the oldest operating baijiu distillery to help keep the tradition alive.

So what exactly is this drink? Baijiu is a distilled white spirit, brewed using ancient techniques with fermented grains. It’s hard to describe, but in its neat form I found it very similar to Sake – both of which are made using grains so that explains a slight similarity. It’s sweet, very earthy and full of ripe & stewed stone fruits. This isn’t going to be everyone’s drink (much like Sake), but as a cocktail ingredient it’s rather marvellous and I’m not just saying that. I’ve tried it first hand at Soho’s newest bar, 68 and Boston for Baijiu Cocktail Week as part of the Chinese New Year celebrations.

“To appreciate the baijiu, it is necessary to consider the colour, aroma and taste – these three senses will determine the ‘type’. A good baijiu should be bright, shiny and clear with no suspended particles and it is best served at room temperature in small tasting cups. A celebratory toast takes place, ‘Yum Sing’ (Cantonese) or ‘Gan Bai’ (Mandarin) meaning ‘cheers’ before shooting or sipping baijiu. It is traditional to drink baijiu with food rather than on its own, though the latter is not uncommon.”

The cocktail has been created by 68 and Boston’s mixologist, James Handler and named Pixiu 貔貅. A mixture of Shui Jing Fang Baijiu, Liquor 4, Crème de Cacao Dark, Bobs Chocolate Bitters drops and Mount Gay Black Barrel Rum – it’s then finished off with a delicious salted caramel rim and chunks of rich, dark chocolate. The result – a delicious concoction worth going out of your way for.

We enjoyed a selection of Chinese nibbles throughout our baijiu cocktail experience, all of which were mainly seaweed based and all salty – countering the drinks sweetness I’d imagine. The nibbles (apart from the nuts of course) were intriguing and all rather new to me, much like this historic drink. It made for a unique a very entertaining evening. Baijiu Cocktail Week runs from Friday 5th February until Sunday 14th February alongside the Chinese New Year celebrations. 

6 exciting bars across London will serve Asian inspired cocktails using Shui Jing Fang baijiu including 68 & Boston, Bo Drake, China Tang at The Dorchester, Demon Wise & Partners, The Hide, Hutong at The Shard, Nam Long, Opium and Ping Pong Dim Sum. Details of all the venues and their cocktails can be found over at www.baijiucocktailweek.co.uk.

So what are you waiting for? Go get you baijiu on and help celebrate what China does most of the year, right here in London!