With Fenjiu’s growing popularity in London, the 6,000-year-old Chinese spirit finally claimed its own Fenjiu supperclub, bringing together tastemakers, culinary innovators, mixologists, and wordsmiths to celebrate its rich heritage. Drawing inspiration from Shakespeare’s romantic Romeo and the powerful oratory of Marc Antony, the latest celebration saw Fenjiu take centre stage, unfolding one ‘act’ at a time through the creativity of mixologists Dan Greifer and Alan Uresti, alongside Chef Daisy Beale of Magic Momo, who curated an Asian-inspired menu to match the Fenjiu. 

The Fenjiu supperclub celebration was inspired by the bard and was organised by the dedicated brilliant team at Cheng International and Ruchira Neotia, Drinks Consultant and Founder of Ruchira’s Table. This collaboration combined Cheng International’s mission to promote Fenjiu across the UK and Ruchira’s Table’s concept of hosting exclusive drinks and dining experiences. 

Having earned the title of China’s fifth invention, Fenjiu’s cultural significance runs so deep that every Chinese student learns a classic poem by Tang Dynasty poet Du Mu, telling the story of a traveller seeking refreshment in Xinghua Village, the birthplace of this revered spirit. Still produced using ancient techniques passed down through millennia with modern strict quality control, Fenjiu is the lightest aroma of Baijiu, made from grains and fermented with a special starter culture called Qu. Unique to Baijiu production, Fenjiu undergoes solid-state fermentation twice, followed by double distillation and careful blending to achieve its signature light, delicate style. The spirit is then aged in ceramic vessels for 3 to 30 years before bottling, giving each batch so many layers of flavours.

The Acts

Prologue and Act 1 

Fresh and zesty, Champagne Paul Goerg 1er Cru Blanc de Blancs opened the prologue, revealing delicate floral layers with ripe peach and chalky minerality—very moreish. 

Then it was time for Act 1, introducing the first creation made with Fenjiu Silk Road Rose, celebrated for its light, sweet, and gentle palate drawn from kumquat, dried apricots, and rose petals. For extra depth, the cocktail also incorporated Capreolus Garden Swift gin, fresh lime, and soda.

To complement this, Chef Daisy Beale presented a medley of appetisers, starting with apricot-glazed calamari, lightly battered and infused with the warm aroma of curry leaves, alongside a vegetarian alternative of oyster mushrooms coated with the same sweet and savoury glaze. Adding a vibrant kick, the Watermelon Ceviche featured cured watermelon, zesty citrus, and a chilli dressing enhanced by Fen Chiew Red Fenjiu for a bold and refreshing contrast. This watermelon was a wonder – it could have been easily mistaken for tuna in a blind taste test. Such wondrous textures and the marination in Fenjiu turned this from an ordinary-sounding menu dish to the revelation of the night. 

Intermission and Act 2 

We then took a moment to savour the Qinghua Fenjiu Blue Flower 20YO, a spirit showcasing bright minerality, autumn fruits, dried citrus, and a long, herb-layered honeyed finish. It was silky smooth and deep in flavour. A few of us also placed our specially made baijiu cups into hot water to add a little heat to this stunning liquid. By doing that, different aromas and flavours were released, creating a different dimension of flavour. 

The second act of the Fenjiu supperclub had Rumeo & Fenjiulet entering the stage, made with the sweet and fruity Fen Chiew 10YO, Dropworks Clear Rum,Vermouth, as well as Banana & Apricot Liqueur. To eat, celebrators had vegan Shiitake and walnut momos with Kashmiri chili and cranberry oil, complemented by a sweet and tangy sauce mixing peanut, tamarind, and Fen Chiew Red. Next came the Pomelo and Citrus Salad coated in Nam jim seafood dressing, enjoyed either vegan or with poached shrimps. For the main dish, Chef Daisy prepared crispy chicken or tofu Khao Soi Roti, brined in the savoury and umami Fen Chiew Brown, served with flaky roti, Khao Soi sauce, and pickles. 

Act 3 and Epilogue 

To end the evening, the Nativo Gimlet took the spotlight, a captivating blend of Fenjiu Silk Road Bamboo, The Lost Explorer Mezcal Espadin, Fino Sherry, along with a spicy-sweet jalapeño and pineapple cordial. The cocktail was paired with Bamb(ube), a fresh mango trifle with a Ube twist, enriched by the complexity of Fenjiu Zhuyeging Jiu (Bamboo) 10YO. The dessert’s creamy mango combined with the earthy sweetness of Ube, and the smooth finish of the Bamboo 10YO added layers of heaven.

Just before leaving, a sampling of Fenjiu Zhuyeqing Jiu (Bamboo) 30YO took place for the epilogue. The 21-day herbal infusion combines honeyed, herbaceous and caramelised notes, all coming together for a fresh, sweet and herbaceous sip. 

To discover more, visit: chengintl.co.uk

Cocktail Recipes

If you’d like to prepare the cocktails at home, here are the recipes: 

• English Silk Rose 

1. 30ml Fenjiu Silk Road Rose
2. 20ml Capreolus Garden Swift Gin
3. 20ml Simple Syrup 20ml Lime Juice
4. 100ml Soda

Method: Combine the Fenjiu, gin, simple syrup and lime juice. Pour into an ice filled Collins glass and top up with soda. Garnish with a rose petal.

• Rumeo & Fenjiuliet 

1. 35ml Dropworks Clear Drop Rum 15ml Fen Chiew 10YO
2. 10ml Giffard Banana du Brasil liqueur 10ml Apricot liqueur
3. 10ml Noilly prat

Method: Stir 30 times over ice to combine and dilute. Express lemon twist on drink and glass. Garnish with Lemon skin penny or serve naked

• Nativo Gimlet 

1. 25 ml The Lost Explorer Espadin
2. 30 ml Fenjiu Silk Road Bamboo
3. 30 ml Fino sherry
4. 35 ml Homemade Jalapeño & Pineapple Cordial

Method: Stir 30 times over ice to combine and dilute. Strain into a coupette and garnish with lime.

 

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All imagery courtesy of Cheng International.