Visiting Beijing five or even three years ago,you'd have been hard-pressed to find a decent cocktail outside the high-end hotel bars,says Paul Mathew,a drinks consultant who has resided in Beijing for more than two years. These days Beijing's bar scene is developing as fast as the rest of the country,with international standard whiskey bars,classic cocktail speakeasies and even the odd craft brewer. Which is not to say that tradition is completely gone; it's merely evolved a bit. Visitors doing business with local Chinese firms should be prepared for traditional generosity,which may include dinners with Chinese hosts involving copious toasts with baijiu,a rice-based clear spirit often consumed as a shot. However,Mathew observes that the baijiu-soaked banquet is becoming less common for business deals - unless government officials are involved. Meanwhile,Western-style dinners with wine and beer,possibly followed by whiskey or Cognac,are taking their place. But the frequent toasts remain a fixture of the event. The merriment may continue after dinner with an invitation to karaoke. Western participants are not required to attend,Mathew advises. But those that join in should expect the whiskey and brandy to flow. They should also brace themselves for lots of whiskey (usually Scotch) and iced green tea,China's most popular mixed drink. Drinking establishments abound,but the best can be hard to find. For example,Q-Bar a popular roof terrace bar,is on the top floor of a cheap hotel; Twilight ,another top after-work spot,is hidden above a Starbucks and a Chinese restaurant. But they are well-worth seeking out to get more of a feel for the city's emerging drinks culture,Mathew adds. As elsewhere in Beijing,a mix of old and new continues to capture the imagination. Tradition isn't gone,but it certainly has evolved. RECIPE The ShuiJingFang Grapefruit Sour This is an original recipe from Paul Mathew featuring baijiu,giving this old-school spirit a fresh face. The spirit's mix of sweetness,citrus and funky,fermented notes can be quite a challenge for mixed drinks,but one that bartenders in China are starting to embrace,he says. If baijiu is unavailable,substitute another clear spirit,such as vodka,gin or pisco. 40 ml ShuiJingFang Baijiu 52% (52% refers to the alcohol level; this is a high proof baijiu) 25ml fresh lemon juice 30ml fresh pink grapefruit juice 15ml 2:1 cinnamon syrup White of 1 small egg (20 ml) Dry shake to emulsify the egg,then shake with ice,add remaining ingredients and double strain into a rocks glass. Add orange bitters and grapefruit twist over the surface of the drink and garnish with the twist.
