Longnez

Thanks for the recipe, I'll have to try it. Are all those ingredients easy to find in China, or do you import part of them? I've seen Cointreau in Carrefours around, but don't remember having seen orange bitters.

I live in China, in Wuhan, a bit too far from Beijing to tell you "I'm coming, keep the door open", but I'll probably have family or friends who come to visit and want to see Beijing in the near future. I'll check with you at that time to get your address. Unless you happen to open another bar in Wuhan before then ;-)

I'm not amazed anymore by how loud people are in the restaurants, just annoyed. The wild and rowdy part, I don't mind, it's all good fun, but I don't like having to yell to talk to my neighbour... Part of the reason while I don't go often to bars myself.

The idea of drinking alcohol outside of the dinner table is still new for most chinese people, though I've been seeing more and more go to bars lately, it's probably a good time to open one.

I wish you success in this endeavour.

From what I tried, cocktails with baijiu ended up quite foul-tasting. What kinds of stuff do you use in your cocktails?

I prefer to drink baijiu while eating, since I find it goes very well with Chinese food, and to finish with a whisky or cognac if there are still people standing, but I wouldn't mind trying a few cocktails for fun.