Baijiu is a polarizing spirit. The high-proof Chinese liquor is consumed and appreciated by millions of drinkers, but it's often described as an acquired taste, similar to how smoky mezcals and funky agricole rums may seem overpowering at first brush. Baijiu is made from sorghum and other grains and is intensely aromatic, ranging from fruity to floral to outright pungent, with notes of soy sauce or aged cheese. It's a fascinating drink, to be sure, and one that is traditionally sipped but can be mixed into cocktails. HKB baijiu was created as a “gateway” baijiu for the Western palate. New York bartender Orson Salicetti harnesses its floral and lightly sweet notes for his Asian Pair cocktail, which includes pear juice, pear liqueur, maraschino liqueur, fresh lime juice, agave syrup and a DIY spice mixture. The spices are steeped in baijiu, giving you a double dose of the spirit. The Asian Pear cocktail is essentially a sour with some additional components. It's fruity and tart, and for anyone new to baijiu, it's a fine introduction to the flavorful spirit. One Chinese Bar is Bringing a Buzzy Booze to Life