Baijiu cocktail on a marbled dining table.
June 2, 2015

The Power of Baijiu: Your friends will tell you they went to China once and had to toast with baijiu over and over again and it was a terrible experience. The fermented sorghum distillate is brash, strong, earthy, funky and bizarre. And the Chinese raise teeny-tiny glasses of it over and over again at business dinners, weddings and just to watch their Western counterparts cringe. But you know what? The good stuff is pretty good, and it works surprisingly well in cocktails. Lumos Bar is a hot new spot specializing in Chinese and East Asian spirits, including a well-stocked baijiu bar overseen by the extremely talented Orson Salicetti. Join the bar team and learn all about this ancient spirit with the distinctive aroma. Sunday, May 17, 5 p.m. to 8 p.m. (Invite Only – find a friend who’s going!)

In addition to these events, various smaller tastings and industry seminars/parties are still going on. Check with your local neighborhood cocktail-maker to see if there’s anything you shouldn’t miss.

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