As I’ve said often, Baijiu, the famed Chinese spirit, is the Durian fruit of the spirits world — both having a reputation, primarily with non-Asians, of possessing a foul aroma and taste. However, both are misunderstood, and Baijiu itself comes in a variety of flavor profiles, including plenty which would appeal to almost any American consumer.
It is the most popular spirit in the world, with the top five most valuable spirit brands in the world all being Baijiu distilleries. The sixth spot is occupied by Jack Daniels. Despite its great popularity, many non-Asian Americans know little, if anything, about it, and it is time to enlighten people about the wonders of this fascinating spirit.
Commonly pronounced as “bye-joe”, the term derives from two words, bai (‘transparent’) and jiu (‘alcoholic drink’), so baijiu roughly translates as “white liquor”. At its most basic, Baijiu is a grain-based distilled spirit, commonly produced from sorghum, though sometimes made from rice, corn, wheat, or other grains. Baijiu is divided into various categories, identified by aroma, and the four most popular include mi xiang (rice aroma), qing xiang (light aroma), nong xiang (strong aroma), and jiang xiang (sauce aroma).
Baijiu is a potent spirit, with an alcohol by volume (ABV) level of 50% plus, and usually drunk at room temperature as a straight shot to the toast of “ganbei”. Baijiu is an important element of Chinese culture, as something that is essentially consumed at every restaurant, every holiday, every special occasion and with every business deal. Baijiu cocktails have been relatively rare in China until recent years.
In the U.S., straight shots of potent Baijiu are off-putting to many people, so why not create Baijiu cocktails? It is an excellent way to mainstream Baijiu, to introduce people to its excellent flavors and to spread its popularity. Although you could use any Baijiu to make cocktails, I would recommend the Ming River Sichuan Baijiu as a great introductory choice, as it recently became available in the Boston area.
Ming River, a strong aroma Baijiu produced by the Luzhou Laojiao distillery, is made from locally harvested red sorghum grain and pure well water. It is fermented in a traditional mudpit using naturally harvested yeast, and then distilled in small batches in a pot still. It is also aged for up to two years before the final blending. It possesses an intriguing, complex and delicious taste with elements of tropical fruits, especially pineapple, some floral and anise notes, and an underlying earthy aspect. This Baijiu was specifically designed for use in cocktails, and works well in Tiki drinks, from Mai Tais to Pina Coladas in replacement of rum.
In recent months, I have been experimenting with various Baijiu cocktails, primarily using Strong Aroma Baijiu. This has taught me how versatile it actually is, and that it can replace the alcohol in many of your favorite cocktails. Baijiu mixes well in drinks with tropical fruit flavors, but can mix well in other cocktails, too. For example, I created a Manhattan variation using two ounces of Ming River Baijiu, one ounce of a Spanish Sweet Vermouth, and Aromatic Bitters. It is not a cocktail for the faint of heart, but it was appealing, containing a nice balance of savory, herbal and fruity notes.
For myself, I have even enjoyed the Ming River by simply mixing it with some lemonade. Get some to take home and conduct some cocktail experiments of your own to find how you best enjoy it.
Some local restaurants have Baijiu cocktails on their menus, such as Shojo in Chinatown which serves a Bai Bai Mule, a variation of the Moscow Mule using Baijiu rather than Vodka. The Bai Bai Mule is also made with cucumber, mint, lime and ginger beer, and I have found it refreshing and delicious, with more flavor than a regular Moscow Mule.
Sumiao Hunan Kitchen in Somerville always has several Baijiu cocktails on their menu. I recently enjoyed their Peppermelon Baijiu cocktail, made with Baijiu, fresh watermelon juice, black pepper honey syrup and lemon juice. It had a mild sweetness, a rich watermelon flavor, and a subtle peppery kick. Another great choice.
Nick Lappen. a bartender at Backbar, has started holding Boston Baijiu Bar pop-ups, where you enjoy a Baijiu cocktail, a flight of four different types of Baijiu, and some light snacks for $35 per person. The pop-ups were a big success in September, so Nick will be holding more on Thursdays in October. Reservations can be made emailing bostonbaijiubar@gmail.com
I do not expect people to start drinking shots of Baijiu, but many would enjoy a delicious Baijiu cocktail. It is a complex and versatile spirit, which works well in many different cocktails. You should learn why Baijiu is the world’s most popular spirit. Make a Baijiu cocktail at home, or get one at a local restaurant or bar. Ganbei!
