I posted last week about the baijiu cocktails at Peking Tavern in Los Angeles. Some good news: Peking Tavern says it will do something special for World Baijiu Day!
Co-owner Andrew Chiu gave me a bit of background about the relationship of this place with baijiu.
“We thought of serving baijiu as part of a complete Beijing experience in creating Peking Tavern because both myself and Andrew Wong, co-owners, share fond memories of Beijing back in the 1990’s,” says Chiu. “Baijiu and food were inseparable in the local mom ‘n’ pop eateries that made authentic food from the various regions of China.”
“We knew that people in the U.S. weren’t ready for the aroma and flavors of baijiu yet so in 2012, a whole year before we opened, we commissioned LA mixologist Cari Hah to create some cocktails that would use Beijing’s most popular Erguotou,” he says. “Since then we’ve expanded our cocktail list to include other brands as well as serving it plain.”
Try baijiu in cocktails or neat with starters like mala potato salad and pork belly charcuterie, a range of soups and dumplings, and more items on the menu.