Cheers

Cheers - July/August 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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www.cheersonline.com 26 • July/August 2015 The best spirits you've never heard of—but you will, soon What's exotic? Every spirit you never heard of. But that doesn't necessarily make it rare or unusual. Many "exotic" drinks have thousands of years of tradition behind them and a huge native audience. With the cocktail revolution going full bore, American mixologists are scouring the world to fi nd and integrate new (to them) liquors to a consumers thirsty for novelty. We have found a few spirits from around the globe that seem on the cusp of crossing over into the adventuresome mainstream. Here are six that should be on your radar. MADE IN CHINA: BAIJIU Baijiu is one of the most-consumed beverage alcohols in the world, yet it's relatively unknown in the U.S.—so far. Fermented from sorghum and occasionally other grains, and distilled to a high proof (40% to 60%), baijiu has been enjoyed in China for thousands of years. Price and quality range from cheap and abrasive to highly expensive and much sought-after. The clear liquor is an acquired taste. Baijiu is often classifi ed by "fragrance," with aroma and taste ranging from light and fruity to umami and funky. "As far as we know, we were the fi rst restaurant/bar to introduce baijiu to mainstream America when we opened in 2013, and the fi rst to create cocktails with it," says Andrew Chiu, co-owner of the Peking Tavern. The Los Angeles gastropub bills itself as the "Home of the Bai Jiu Cocktail." A cousin from Beijing fi rst introduced Chiu to the spirit. He realized its potential while he was working in China's capital in 1994 and saw how baijiu was an integral part of the restaurant and bar scene there. Peking Tavern serves authentic Northern Chinese street food and home cooking; the restaurant's eclectic vibe inspired WONG CHIU PUNCH (baijiu, hibiscus and lemon juice) By Thomas Henry Strenk

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