Issue link: http://digital.copcomm.com/i/611718
126 / the tasting panel / december 2015 One of these brands, Shui Jing Fang, brought life back to an ancient distillery after unearthing relics including ancient bio-cultures. Using this yeast that had been evolving for the past 600 years, the distillery unveiled its first strong aroma expression in 2000. Like most spirits worth their salt, the complexity and depth of baijiu may take consumers a beat to understand and appreciate, which makes education all the more important. "In our business, it is so important to teach our clientele about the new items on the menu," explains Nick Berquist, Bar Manager of Triple 8 China Bar & Grill—an upscale Chinese restaurant located inside L.A. Live, right next to the Staples Center in Downtown Los Angeles. "One of the latest additions, Shui Jing Fang will take your palate on a ride of about five different flavors in a span of a minute. It's important to walk the guest through this layered baijiu—we are excited to raise awareness about this staple in Chinese culture." With the wave of flavors that each sip of Shui Jing Fang Wellbay brings, mixology could become a difficult undertaking, but for the more adventurous bartender, it adds a level of playfulness. Lafranconi adds: "Shui Jing Fang delivers distinctive aromas of fresh celery root, angelica and ripe pineapple, leading to deeper nose of dark cocoa and fennel seeds. On the palate, the earthiness and ripe tropical fruit create a complex multi-layered experience with its 52% ABV strength. I find it very mixable with pineapple and other tropical fruits in general, as well as almond flavors and bianco-style vermouth." Winning a Double Gold at the 2015 San Francisco World Spirits Competition, Shui Jing Fang Wellbay—which is now available in 16 states—has proven to be a spirit that deserves more attention at bars and restaurants across the U.S. At Triple 8, Berquist started the baijiu cocktail program by playing off the sweetness of the drink; up next, he hopes to bring Shui Jing Fang Wellbay to the forefront of cocktails like the Old Fashioned. When developing his creation, Lafranconi decided to explore the Tiki-style category in order to complement the tropical aromas of the baijiu. Other Los Angeles mixologists—like Roberto Loppi of Scarpetta, located in the Montage Beverly Hills and consultant Tarita Noronha, who played a major role in getting baijiu into Hakkasan restaurants nationwide— have been whipping up unique concoctions like a baijiu Grasshopper and have held tastings to get the word out on this spirit. When it comes to baijiu, there is plenty of new ground to break and mixology creations to discover, and we certainly don't mind coming along for the ride. Nick Berquist, Bar Manager of Triple 8 China Bar & Grill in Downtown Los Angeles, recently added baijius from Shui Jing Fang to his menu. PHOTO: CAL BINGHAM PHOTO: CAL BINGHAM PHOTO: CAL BINGHAM PHOTO: MONA SHIELD Palace Punch ◗ ½ oz. Shui Jing Fang's Wellbay ◗ 1 oz. lychee juice ◗ ½ oz. lime juice ◗ Splash cranberry ◗ St-Germain float Garnish with a lime and a lychee. Serve over ice. The Fortune Cocktail ◗ ½ oz. Shui Jing Fang's Wellbay ◗ 1 oz. Disaronno ◗ 1 oz. orange juice ◗ 1 squeeze agave nectar The drink is garnished with a fortune that the guest unrolls—similar to a fortune cookie. Sichuan Swizzle ◗ 1½ oz. Shui Jing Fang ◗ ½ oz. Licor 43 ◗ 1½ oz. Funkin Brazilian Mix (Tropical fruit medley) ◗ ½ oz. Wilks & Wilson, Adelaide's Orgeat ◗ 1 oz. fresh lime Juice Pour ingredients in a pebble ice–filled high ball and swizzle vigorously with swizzle stick. Serve with a splash of Fever-Tree Ginger Ale, stir and serve with dehydrated pineapple and star anise pod.