A new menu dedicated to Chinese spirit, baijiu, has been introduced at London restaurant Nam Long le Shaker (pictured), picking up on a “hot trend” in New York City.
The owners believe it is the first UK-based restaurant to specialist in the strong-flavoured rice and grain-based drink which is the world’s biggest-selling spirit but little known in the West.
Its bartenders have created cocktails such as the winter-inspired Bye-Joe, a mix of baijiu, lime juice, calvados, cinnamon syrup and a dash of agave, and the Wángz?, made with baijiu, lime juice, apple and caramel, blended together and served over ice.
It follows the opening in March of a dedicated baijiu bar at Lumos in Greenwich Village in Manhattan as well as the UK launch this autumn of premium baijiu brand HKB. The spirit has also been championed by The Hide Bar in Bermondsey Street in south-east London.
Nam Long owner Dzuyen Dang says that the baijiu bar is picking up on this “hot trend” in NYC and is again “pushing back boundaries”.
Established in 1985 by her father Thai Dang, the Chelsea restaurant is best known for its Flaming Ferraris – a cocktail served set on fire and drunk through a straw in one go. After taking over the reins last year, Dzuyen has opened a new downstairs bar, The Opium Den.