Anyone with ambitions to do business with China will become intimately acquainted with not just Chinese business ethics, but Chinese drinking culture. While deals and associations are discussed in board rooms, It is through a trial by fire by which business deals are signed – and that fire is none other than China’s favorite alcohol of choice, baijiu.

As the forging of brotherhood is an important element in any kind of relationship in China, so too must this drink be worthy of such a strong bond. Baijiu lives up to such a reputation by providing the requisite morning after hangover and literal shots to the liver. For many an expat, the name “baijiu” is enough to provoke pangs of fear and loathing.

Baijiu fan Derek Sandhaus is looking to dispel any negative connotations to baijiu, and he’ll be doing so at a talk tonight (Friday March 21) at The Hutong from 6.30-8.30pm. Sandhaus will be share his anecdotes about “the other white wine” culled from his book “Baijiu: The Essential Guide to Chinese Spirits“. And to best convince naysayers, Sandhaus will be leading a tasting with cocktails provided with the cost of entry (RMB 150, RMB 100 with online booking).

Those who are still not convinced of baijiu’s merits may continue their scientific investigation by heading to the after-party held at Cu Ju. There, the prominence of baijiu will be featured as seen in the upcoming spring cocktails menu. Says owner Badr Benjelloun, “The idea is to show that when paired with the right ingredient, we can make a baijiu cocktail that works well without masking the baijiu flavor.”

Become brothers by blood, even if it is intoxicated blood.

Photo: Badr Benjelloun