In celebration of World Baijiu Day, Kendall Square’s newly opened Sumiao Hunan Kitchen will be shaking up specialty cocktails using the world’s most consumed spirt. Baijiu, a Chinese grain spirit known as shaojiu or sorghum wine that is rarely seen in these parts, will take centerstage at Boston’s first Hunanese restaurant on August 9 as their team serves up playful interpretations of traditional drink.
In addition to popping baijiu by the bottle including Maotai ($288), Wuliangye ($188) and Luhzou Laojiao ($118), the team at Sumiao also will offer tastings of baijiu in one-ounce pours from the Hong Kong ($11) and Jiannanchun ($16) varietals. Beverage consultant Richard Echeverria has created a collection of baijiu-laced libations ($14 each) that give Bostonians a taste of Chinese culture including the Schrodinger’s Coupe with Hong Kong, curaco, grapefruit, lime and plum bitters; Ice Cold Fusion with Mianzhu Daqu, cognac, triple sec and lemon; Perpetual Motion with Mianzhu Daqu, blood orange, lime, elderflower liqueur and mint; and, Pyroclastic Punch with Hong Kong, Fruitlab hibiscus liqueur, passionfruit cordial and lemon.
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