Issue link: https://digital.copcomm.com/i/566135
128 / the tasting panel / september 2015 and many of these guests hail from China in particular—I have definitely had to run out for a bottle of baijiu more than once." So the restaurant unveiled its baijiu selection—including Shui Jing Fang's Wellbay and Scholar's Edition—at a tasting and pairing event for some of Los Angeles's top beverage buyers in late July. "At our dinner, we wanted to show how well a Chinese spirit can match with Italian fare," continues Loppi. "Baijiu has a complex flavor, and Shui Jang Fang has a strong alcohol content, so you have to complement it without covering up. It might be chal- lenging at times to get that balance, but that's why I love this job, and when you get it right, it creates a really interesting combination." He also noted that it pairs particularly well with fermented sauces and vinegars. Currently, Scarpetta only features these spirits on their own, but Loppi has plans to integrate them into his cocktail program and has been experimenting with a lot of anise seed, orange and mint flavors—he built a Grasshopper with Shui Jing Fang Wellbay that plays the part of palate cleanser beautifully. Baijiu as a category is growing fast, Shui Jing Fang's Scholar's Edition (ABV 54%), a high end and incredibly nuanced spirit, should only be enjoyed neat and at room temperature. and now finds its way onto menus at places around the U.S., like Lumos in New York City, Peking Tavern in Los Angeles and Hakkasan Group—where Tarita Noronha, the former Beverage Director at Hakkasan Beverly Hills, had been leading the charge. There is a saying in Chinese that roughly translates to: "A meal without 'jiu'(alcohol) isn't a complete meal"—it looks like that holds true for all meals, no matter their national ties. Baijiu Grasshopper ◗ 1 oz. Shui Jing Fang Wellbay ◗ ¾ oz. crème de cacao ◗ ¾ oz. crème de menthe ◗ ¾ oz. cream Garnish with a mint sprig.