Why Baijiu Cocktails Are Trending in U.S. Restaurants | Eater
"A Baltimore restaurant from D.C. restaurateur Peter Chang that built a baijiu-centered bar program under bartender Ashley Mac, who arrived unfamiliar with the spirit but was captivated by its floral, tropical fruit and caramel notes. The program experiments with traditional and innovative presentations—Mac infused a sauce-aroma baijiu with Chinese jujube dates to create a layered cocktail called Inch of Gold, which she regards as one of her best creations—showcasing baijiu both straight and as a vehicle for creative, ingredient-driven cocktails." - Valerie Li Stack
