Wow, I had no idea Fenjiu had such a long history!
I'd always heard how amazing Moutai was, but I never imagined Fenjiu was so incredible! A single bottle sold for 2.09 million yuan at auction—amazing!
We can't afford 2.09 million, but we can try some cheaper options if we have the chance!
[Thanks to Mr. Mask for promoting the famous wine of my hometown Fenyang. Everyone is welcome to come and taste it!]
However, Fenjiu also comes in different price ranges, from as cheap as tens of yuan to as expensive as several thousand yuan, so you need to be clear about the price range and taste...
Bei Chen's use of Fenjiu (a type of Chinese liquor) to mix drinks was somewhat unexpected.
After all, this kind of famous wine is not something that can be handled casually. If it is not mixed well, people will inevitably criticize it.
For Bei Chen, who has knowledge of bartending, Fenjiu is actually a very suitable baijiu as a base spirit.
It is a light-aroma baijiu, with a subtle wheat and grain fragrance.
Such a fragrance is both elegant and profound.
When tasting, the wine flows through the mouth without being overly stimulating or harsh, nor is it too dull or dull. Instead, it glides down the throat with a perfectly smooth and mellow sensation, offering a rich and lingering aftertaste.
For this reason, unlike strong-aroma and sauce-aroma baijiu, Fenjiu does not have such a strong "aggressive" feel and will not overpower the flavors of other flavorings. It can coexist with other flavors relatively peacefully.
After the introduction, Bei Chen began to make his move.
Pour 45ml of Fenjiu liquor, 15ml of Kahlua coffee liqueur, 8ml of syrup, 45ml of orange juice, 15ml of lemon juice, and a little egg white into the shaker.
Too much egg white should be used, as it will make the liquor taste fishy and easily ruin its original flavor.
Then it's all about shaking like crazy until bubbles appear.
After the foam appears, filter the beverage into a small serving glass.
Note that you should not pour in the foam at this time, but first pour in 45ml of kvass sparkling water.
The reason for not pouring kvass and Fenjiu into the shaker together is to prevent the kvass from exploding when shaken due to the bubbles in the kvass.
After stirring quickly, place the foam on top of the beverage. This process must be done quickly to prevent excessive foam loss.
At this point, white foam is on top, and the liquid, which is similar in color to beer, is on the bottom.
The purpose of such fine and dense foam is to better preserve the flavor of the cocktail and prevent it from dissipating too quickly.
Secondly, it provides a delicate taste and subtle flavor, while enhancing the texture of the beverage and increasing the enjoyment of drinking it.
Just when everyone thought it was over, Bei Chen took out another small item.
It's not a beverage, but a spray.
Cover the white foam with cardstock, leaving only a small portion exposed, and then spray with bittering spray.
Bitters can enhance the flavor of cocktails, making them richer and more layered.
The bitters here not only act as a harmonizing agent, but also turn the sprayed foam orange-red.
Finally, add leaves as embellishments to the dividing line between the white and orange-red foam.
Special blend from Xiaohongshu user 【阿伟小饮】
"This wine is called 'Apricot Blossoms in September'!"
Fenjiu is also known as Xinghuajiu. The orange-red color on the foam of a cocktail is very similar to the golden autumn of September, when the leaves turn yellow and red, hence the name Xinghua Jiuyue (Apricot Blossom September).
Both its appearance and its name are comparable to "Drunken Beauty".
Wow, I absolutely love how beautiful this cocktail looks!
Wow...this looks even better than what you'd get at a regular coffee shop!
That touch of orange-red against the green leaves truly lives on in my aesthetic.
[“Apricot Blossoms in September,” right? I definitely have to go and order a drink when the Hive Bar in Beijing opens.]
[...]
How many people in this world aren't attracted to good looks?
Beautiful things always make people linger and be moved.
Clearly, "Apricot Blossoms in September" is such a cocktail.
Regardless of the taste, its appearance alone surpasses most drinks.
Phantom Bar!
Tang Li is a wine enthusiast, and his bar has a vast collection of wines.
Moutai, Gujing, Fenjiu, Xifeng, Jiannan...
All ten of the most famous wines from Kyushu can be found in the collection cabinet of the Phantom Bar.
Unless a distinguished guest arrives, Tang Li is reluctant to take out these wines.
For Tang Li, what he liked most in the past was the elegant and serene aroma of Jiannanchun liquor, as well as its smooth, mellow taste with a long aftertaste.
But recently I've become obsessed with the taste of Fenjiu Qinghua series. It has a wonderful aroma, is mellow and clean, and doesn't easily cause a hangover.
Now, seeing Bei Chen using Fenjiu to mix drinks, he was already drooling with envy, wishing he could pounce on him and snatch a glass.
When he saw Fengyueke begin to savor the foam on top of Xinghua Jiuyue, he couldn't help but swallow his saliva.
When Fengyueke took his first sip, his eyes widened: "I thought this layer of foam wouldn't have any flavor."
However, once it enters the mouth, it breaks open directly, allowing the tongue to taste the initial aroma, and the taste buds are filled with the fragrance of Fenjiu.
Moreover, it tastes somewhat like liquid tiramisu, but without being overly sweet.
The orange-red bubbles also have a bitter taste, which, when paired with a sip of liquor, gives you the feeling of a passionate kiss with your lover.
I feel like I'm about to ascend to heaven!
The description by the "Fengyueke" is somewhat exaggerated, but netizens and customers just love it.
If even a music critic like Fengyueke can't find the words to describe it, then it means this wine doesn't have much of a unique character.
Conversely, the more extravagant the cocktail is, the more amazing it becomes.
After tasting the foam, you get the flavor of the beverage.
Despite the addition of various fruit juices, the flavor of Fenjiu has not only remained unchanged, but has been completely preserved.
In addition, the unique flavor of kvass and the constantly rising effervescent bubbles on the taste buds combine with the rich taste of Fenjiu.
"It was a refreshing coolness in the summer."
That is a touch of art in life.
It was a captivating encounter on the beach at sunset.
With a glass in hand, it feels like you possess the flavors of the whole world.
The descriptions by the "Fengyueke" (a pseudonym) have amazed countless people.
Similarly, this "Apricot Blossom in September" dish has captivated countless people.
The combination of Fenjiu liquor with various seasonings is like a grand magic show performed by Bei Chen, leaving people in awe.
Tang Li's eyes were practically glued to the live stream; he was completely mesmerized.
The urge to visit the Hive Bar is growing stronger and stronger...
Seeing the blissful expressions on Feng Yueke and Yu Haiyang's faces, Bei Chen felt secretly delighted.
Whether you're a bartender, pastry chef, or chef, the happiest moment is undoubtedly when your creations are loved by customers.
"The last wine is a bit special!"
It's not baijiu, not fruit wine... but a popular folk glutinous rice wine..."
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