🐼 x🍹Baijiu Cocktail 010: Utrecht Baijiu Kopstootje 白酒小上頭

Last updated on Jul 22, 2024

Evan and Hans

This article has been proof read by related personnels. And some of the terms have been updated according to their feedback. Latest update time: 22:05, 22nd, July, 2024.

16th, July, 2024, the 107 cycling adventure ended up in a bar in Utrecht: Sumventure Flightbar. This cocktail bar is recommended by my friend.

(Photos without reference information or marked "by Hans Ngo Wurfbain" are created by Hans Ngo Wurfbain. All these photos are FREE to use for any legal purpose, especially for cultural research or promotional activities aimed at enhancing the understanding of Dutch, Chinese, or other national cultures and histories. One of P.A.N.D.A's goals is to help people understanding the beauty of things existing before most us.)

Utrecht

I have to say that Utrecht to the Netherlands is like Chengdu to China. Utrecht is the geological center of the Netherlands. It is the most convenient city transportation-wisely in the Netherlands. I've living here for 1 year and 3 months now. Maybe because I travel to other cities more often and less activities in Utrecht, it is still offering all kinds of surprises from time to time. Lately, Evan de With in Sumventure Flightbar made me the 1st Baijiu Cocktail in Utrecht, and also my brother Tobias told me about a museum called Museum Catharijneconvent (Lange Nieuwstraat 38, 3512 PH Utrecht), where the temporary Exhibition of Christianity and Slavery was on. In Museum Catharijneconvent, you can also find a lot of relics and treasures related to Christian Religion in the Netherlands.

Some photos inside the museum. by Hans Ngo Wurfbain.

Sumventure Flightbar

Sumventure Flightbar is a spirits and cocktail bar, as described by the bar manager, located north of the city center of Utrecht. The entrance is neat and orderly, and the interior combines an industrial style with a touch of cyberpunk. The bar counter is clean and tidy. When I walked in, the bartender was busy making cocktails for the customers.

Spirits and Cocktail Bar is different from a cocktail bar. I remembered Timo Janse once told me, his said (at Belly of the Beast, 17:10±5, 5th, June, 2024):

I can't turn shit into gold, so my cocktails are starting with quality products. Then I do my best to serve my guests who ares for flavors.
—— Timo Janse, a real master of cocktail

I try to understand what Timo said to me. After some time of rumination, I conclude that a spirits and cocktail bar should be able to serve the clients with the quality neat drinks, so cocktails are the art of flavours from different drinks but not to created coloured and flavoured neutralised alcohol drinks. Next time, I would start with some of the spirits in Sumventures.

Evan de With, one of the mixologists at Flightbar

I stood by, watching, and nodded to the bartender to greet him, indicating that we could chat once he was done. After he served the cocktail to the customers, I introduced myself: “My name is Hans, and I promote Chinese baijiu in the Netherlands. Have you heard of baijiu?” The bartender said he hadn’t heard of it and asked what it was. I briefly explained baijiu and asked if he could make a cocktail using it. I handed him a bottle of baijiu and said, “You can feel it, open it, and even taste it.”

He took the bottle, examining it with excitement, his smile and focused gaze revealing his curiosity. He asked, “Can I open it?” I smiled and said, “Please, go ahead!” He unscrewed the cap, brought the bottle to his nose, and slowly, evenly, and deeply inhaled, his eyes narrowing slightly as he savored the aroma. “Such a rich scent! It feels like tropical fruits, with some vivid imagery, and it smells quite sweet…”

I cupped my hand as if holding a glass and rotated it twice in front of my mouth, indicating that he should taste it using a tasting glass. He then took two glasses, placed them on the bar in between us, and said, “This is really interesting, I forgot to introduce myself! My name is Evan!”

As he poured the baijiu, Evan said, “I need to think about how to use this to make a cocktail.” He then took a sip, carefully tasting it, and smacked his lips a few times.

Soon, I knew he's got some idea. He filled a cordial cup with purified water and ice cubes, this was to cool the cup. Then he measure Baijiu and other drinks into a mug, and he stirred the mixture.

Baijiu Cocktail: Baijiu Kopstootje

Baijiu mixed with brandy, sweet liqueur, syrup, and bitters, after meticulous stirring, forms a cloudy concoction akin to thick lemon juice. This unique blend, when gently swirled in the glass, releases a complex and rich aroma that piques the curiosity for its taste. The bartender carefully sampled a sip, experiencing the multi-layered flavors—from the distinctive mellowness of baijiu to the depth of brandy, the sweetness of the liqueur, the richness of the syrup, and the subtle bitterness of the bitters. This cocktail is not only visually captivating but also a delightful surprise in taste, as if unfolding a marvelous journey on the palate.

It's really there. The 1st Baijiu Cocktail in Utrecht ------ Baijiu Kopstootje.

Aroma

The scent feels like being in a jar filled with fresh flowers and honey—rich and distinct. On the second whiff, it’s as if a few bees are buzzing around me.

Taste

Upon entry, it's unmistakably baijiu, but without the sharpness typical of strong-aroma baijiu. It's exceptionally smooth. As it goes down, there's a sensation of alternating coolness and warmth, creating a restless stir as it travels from the throat to the stomach.

Evan was so happy to work on Baijiu Cocktail, and he said it was challenging.

Naming

Baijiu Kopstootje | 白酒小上頭

Such a high proportion of baijiu (50ml) is significantly more than a serving of Dutch gin. With that enticing sweetness, it’s easy to take a few extra sips. This reminds me of the unique Amsterdam drinking method: Kopstootje (1 ounce of Dutch gin + 1 glass of beer). But today’s baijiu cocktail seems even stronger than Kopstootje. Finally, there’s a baijiu cocktail that can be associated with Kopstootje. So, let’s call today’s cocktail Baijiu Kopstootje!

Recipe

順屯白酒｜Shuntun Baijiu 50 ml
Abricot Brandy 12.5 ml
Elder Flover Liquor 5 ml
Honey Syrup 7.5 ml
Cherry Bitters 6 Drops
Garnish with a small piece of green lime peel

Proost!

If you want to work with us or recommend a bar to me, please contact us.

Alright! Love the article! We do still define ourselves as a Flightbar dedicated tot spirits and cocktails rather than a cocktailbar. Besides the lovely tropical notes Baiju has to offer, it really reminded me of stonefruits and aromatic flowers aswell! And for the recipe i would recommend using 12,5 mls of apricot brandy rather than 25 😉
——Feedback from Evan de With