Why Baijiu Cocktails Are Trending in U.S. Restaurants | Eater
"A Seattle restaurant specializing in Sichuan and Yunnan cuisines that integrates baijiu into the dining experience by offering three-bottle flights on a board with style explanations; the bar favors strong-aroma baijiu in cocktails, notably an Ernest Goes East (a take on the Hemingway Daiquiri) that leverages baijiu’s complexity and ability to stand up to citrus." - Valerie Li Stack
