Bartisans: Mike at MEI

This month, Mike, an affable bartender mixing cocktails at Rosewood Beijing’s MEI

‘Chic’ equals ‘foreign’ in too many parts of this city. But just south of foreigners’ paradise (Sanlitun) at MEI, the Rosewood’s new drinking spot, bartenders in chic surrounds serve chic customers equally chic cocktails… featuring baijiu. MEI offers everything from Scottish whiskies to French champagne, but its baijiu-based Panjiayuan Bramble (RMB80) has proved to be one of the bar’s most successful drinks.

This month’s Bartisan, Mike (cheerful man pictured above), walked us through the drink, which, despite its 2oz of baijiu, tastes more like a refreshing fruit punch than something your hutong neighbors might throw back at a rowdy dinner.

—What is in this drink?

Baijiu, creme de mure [a sweet blackberry liqueur], lemon juice and then raspberry puree.

—What kind of baijiu do you use?  

This baijiu is from Beijing, and its basic ingredient is wheat. How people make it is quite complicated – they ferment it in two large pots and then mix the two together. People usually drink it straight, from a 
little cup.

—Tell us about the presentation. Why is there a… spoon?

The cup is more traditional, old-fashioned Chinese-style. And the spoon? On the one hand, it helps to mix the things inside. But on the other hand, it makes this cocktail seem like a dish instead of a drink. Visually, that makes it look beautiful and appetizing.

—How popular has the Panjiayuan Bramble been? 

Very popular! People say it’s delicious. [Smiles.] 

MEI, Rosewood Beijing, see listing for details