Baijiu is China’s national spirit and our drink of the week that comes from Fung Tu, a restaurant on the border of the Lower East Side and Chinatown. Literally, “Fung” translates to wind and “Tu” is soil. The name means “hometown flavor”; a translation passed down from Chef Jonathan Wu’s grandfather.
The Baijiu Bijou is Fung Tu’s spring take on the classic cocktail.
The Baijiu Bijou #2 Ingredients
- 1 oz – Hong Kong Baijiu
- 1 oz – Yellow Chartreuse
- 1 oz – Bonal Gentiane Quina
- 3 dashes citrus bitters
Combine ingredients, stir, pour over ice in a rocks glass. Garnish with lemon wheel and maraschino cherry.
Bonal Gentiane Quina, is an aperitif that has things in common with both amari and sweet vermouth. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base.
Fung Tu Details
The restaurant features a creative and personal style of Chinese-American food that is complemented by a terroir driven beverage program. The distinctive and intimate dining room features design elements created by the chef’s wife, Jane D’Arensbourg.22 Orchard Street,
New York, NY 10002
the New York Times-two starred seasonal American Chinese restaurant. Cocktails by Phillip Szabados and Justin Hampton.
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