Beijing Olympics thought 12: Think globally, drink locally
For each of the 88 days until the 2008 Olympics, I will [try to] strip-mine my brain to unearth a thought related to Beijing and The Games. That’s one thought per brain cell. It’s called teamwork, people!
Today we have a “guest thought” brought to you by S. Schwankert:
“There has never been a better time for local bars to push domestic booze than the Olympics. With a flood of first-time visitors about to hit Beijing, why not capitalize by using local spirits in new, Games-only cocktails? Sure, Erguotou is the whipping booze of many foreign aficionados, but now is the time to mix it with, well, something else and taste the results, then serve up the best as drink specials.
“Some Beijing beverages will be a far easier sell, namely local beers and wines. The Olympics is perhaps the best opportunity that these China-made products have ever had to gain new customers, as they will be a lower-priced alternative to foreign brands, and visitors will be more open to “tasting China” than they would be even at a themed event in their home country. Think globally, drink locally.
Previously
Thought 1: If they build it, we may come
Thought 2: “Whether or not” in Sanlitun
Thought 3: Living the lowlife on Lotus Lane
Thought 4: The F&B scene takes a pre-Olympics breather?
Thought 5: Flaming Fuwa
Thought 6: Continental drink
Thought 7: The Parallel Bars?
Thought 8: No kangaroos, and other guidelines
Thought 9: A few good men
Thought 10: Someone call programming
Thought 11: Going, going, gone
5 Comments so far
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Alright, so let’s ignore Chinese beers and wines and focus on indigenous traditions:
Baijiu in any form, notorious cheap and nasty ergoutou or good stuff, is out because the Olympics are mid-summer and baijiu is too damn hot for that- you’ll see a whole bunch of laowai spontaneously combusting if you go pushing that stuff on them in the summer time. Although, it could help China win the medal count…..
I’ve just discovered half-accidentally that actually, Shaoxing-style huangjiu (黄酒) tastes just as good refrigerated as it does warmed up. And when it is served up traditional-style in a clay vessel sitting in hot water to keep it warm, it’s still just as good for the summer time as an ice cold bottle of Snow or Tsingtao. So go the huangjiu.
Chris,
What does “discovered half-accidentally” mean - after a few too many barley pops, you mistakenly put the huangjiu into the refrigerator instead of the milk? Few more details, please.
Gotta admit the idea of drinking baijiu on a hot sweaty day is on par with that of eating a Popsicle outside in the cold Canadian winter.
Can’t I just stick to my Qingdao with ice cubes?
Cheers, Boyce
Well, I got back from the supermarket, and just put all the drinks in the fridge, that’s all… And then I left the huangjiu there, then I thought, hmmm, I bet that’s good cold.
And you can have your Qingdao with ice cubes, but I’m popping round to my local xiaomaibu for some Snows which I will put in the freezer for at least an hour before I open them.
Huangjiu is by far the most disgusting thing one could drink,no matter how you serve it, its disgusting, though Yin is at least attempting (though failing) to mix it into western style drinks, their huangjiu mojito is a nightmare.
Baijiu mixed is a travesty and only done for weak laowai, but for reasons which shall not be gone into, baijiu mixed with fruity things (like gatorade or juice) makes a decent drink. The problem is cheap baijiu (a la ergoutou) is incredibly cheap and therefore how much could a bar legitimately charge for one? At the same time, the more expensive stuff (ie maotai) is too good to be mixed, it would be like using a really fine scotch to make a mixed drink.
b. cheng, I agree whole heartedly on the baijiu.