Baijiu is the world's number one selling spirit, and yet is relatively unheard of in the UK. The clear liquor is known as 'Chinese fire water' and has such a complex flavour, it is quite unlike any other drink. If you haven't tried it yet either splash out on a whole bottle of Shui Jing Fang, try Beijing's favourite Red Star Erguotou Baijiu, or take the opportunity to taste it in a cocktail during Baijiu cocktail week.
Baijiu Cocktail Week celebrates the famous spirit in bars across London - from the 13 to 22nd February to coincide with Chinese New Year. More details are online here.
The cocktail is served at Gong, at the Shangri-La Hotel at The Shard. Thank you to See Woo for the recipe.
An unrivalled setting for sundowners and late-night drinks, those looking to celebrate Chinese New Year with a bird’s eye view across the city can enjoy the distinctively fruity yet sour Lucky Goat cocktail. Priced at £17 and including China’s traditional Shui Jing Fang white spirit paired with British favourite Tanqueray gin, lychee and lemon juice and PruciaUmesha plum wine, this unique concoction is garnished with an edible flower on a curved bamboo stick. A robust yet well-balanced drink with a lingering flavour of baijiu, it can be enjoyed any time of the day to welcome a prosperous Year of the Goat.
Ingredients Serves: 1
- 10ml Shui Jing Fang
- 35ml Tanqueray gin
- 25ml lychee juice (or use lychee purée)
- 10ml Prucia Umesha plum wine (or use Korean Plum wine)
- 10ml sugar syrup
- 25ml freshly squeezed lemon juice
- Measure out ingredients and shake over ice before serving.