Beijing Boyce

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The first in a series of posts about Beijing bartenders and the drinks they make, this is a spin-off from a project with a local publication.

If you are what you drink, there seems to be  some appeal in guzzling a few Zombies — you would no longer have to think about life’s problems, your confidence would increase, and you would be able to party all night. For sure, being a zombie is a serious lifestyle decision, but it doesn’t mean you still can’t be a productive member of society.

Anyway, I dropped into 2F in Sanlitun, a bar that has developed a loyal following and a neighborhood vibe over the past year, and talked to co-owner and manager Ah Jian about how he makes this mind-altering drink. He shakes together nine – yes, nine – ingredients: white rum, dark rum, and spiced rum, lime juice, orange juice, and pineapple juice, and cointreau, apricot brandy liqueur, and grenandine. He then floats Bacardi 151 rum – that’s the 75 percent alcohol stuff – on top. That alone is almost guaranteed to turn you into a zombie, at least for one night.

I received the following tidbit in an email from Q Bar a few days ago:

Martini Wednesdays @ Q Bar
The legendary Q Bar Martini selection, the biggest and best in Beijing, now has its own night. Whether you like a classic vodka Martini, a Dirty Gin Martini or something a little more exotic, you’ll find your perfect martini at Q Bar. We have picked a selection of your ten most favorite Martinis, get two for the price of one, all Wednesdays from 6 p.m. to 11 p.m.

I remember visiting Q Bar several times before it opened and seeing the place take shape; watching a crane haul trees and flowerbeds to the rooftop one day to decorate the deck; many nights, including several New Years’ Eves, when I met friends or took visitors to Beijing there; even when the place jacked up drink prices–and left them there–just before the Olympics. What I don’t remember Q Bar ever doing is slashing prices on its claim to fame — cocktails.

This is good news for consumers since, in my humble opinion, the martinis and margaritas are especially good at Q Bar. But it makes me wonder if the move signifies something more at what is arguably the city’s most successful bar of the past three years.

New bars in Sanlitun are exerting pressure since they arguably offer more in terms of creativity (Apothecary), design (D Lounge), and value (Fubar). Of course, Q Bar could take measures in response, such as jumping on the DIY trend train and making infused vodkas, bitters, et al; upgrading the design and layout inside, as was done with the deck last year;  and picking a few signature drinks, say the martinis, and pricing them at RMB50 instead of RMB60. But two-for-one martinis? Hey, I’ll gladly take them; I’m just saying it seems out of character.