The first dedicated¹ gin bar has opened its doors in Beijing.

 

首家杜松子酒吧在北京开业。

 

The Gin and Seafood² bar is run by Scottish company, Pickerings, and is part of a long term export plan by Marcus Pickering and Matt Gammell.

 

If successful the pair are planning 19 similar establishments throughout China.

 

A big opening night event on Saturday saw more than 100 Chinese dignitaries, celebrities³ and influencers sample the products from the Edinburgh distillery alongside some of Scotland’s finest seafood.

 

The 270 square metre venue⁴ is located in the Chaoyang District and includes 3 bars, a live music stage and a 120 cover restaurant.

 

Their extensive gin menu includes all the classics as well as some innovative⁵, contemporary creations. The Pickering’s version of a Negroni includes Navy strength gin and Sichuan pepper and the ‘Peacock Egg’ is served like a yolk⁶ in an egg shell.

 

The ‘Ultimate Gin and Tonic⁷ Experience’ is something not to be missed – Pickering’s gin steamed through a sous-vide process with butterfly peas, lemongrass and washed with olive oil.

 

This is then paired with a flower suspended in engineered crystal clear ice blocks. Definitely one for the more adventurous⁸!

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