In search of good drinks in Beijing

Beijing is woefully lackadaisical about an important nightlife consideration–the cocktail. “Creative interpretations” of standard drinks are the norm, and ordering a Manhattan or a margarita can be an adventure as Beijing bartenders spend far more time practicing the bottle-flip than liquor decanting. The cocktail isn’t just some booze poured together, it’s a symbol conveying sophistication, comfort, excess and elegance.

Fake liquor in Beijing is a tried and true way for unscrupulous bar owners to bring in cash and customers, but discriminating Beijing drinkers can take heart in two establishments catering to those more choosy about filling their chalice. Q Bar, with its carefully-crafted drinks, rooftop terrace and classy, low-key vibe, is the epicenter of Beijing’s cocktail culture. Run by the talented trio of George and Echo (bartenders) and Ralph (the manager), it’s where bartenders have a cult following and drinks are worth waiting for. Their frozen raspberry daiquiri is the best in town.

With Q Bar’s first anniversary party approaching on Sunday, June 10, Ralph reflects, “It has been like seeing a baby growing every month; watching guests fill the place and have a great time makes it exciting for us.” Ralph believes a passion for perfection sets Q Bar apart. “All of us here strive for perfection ... we constantly reinvest in training so our staff will understand our vision–making great drinks and providing great service.” Ralph plans to expand the rooftop deck, extend the popular DJ nights and continue the bar’s populist values. “It’s first-come, first-serve here, no reservations taken,” he says.

Q Bar will soon have some competition in the high-end market with this month’s opening of the highly-anticipated Haiku, brainchild of Beijing bon vivant Alan Wong, the man behind Hatsune and Kagen. Renowned for attention to detail and high-quality service, Wong and his team bring to Beijing a high-end fusion of dining, drinking and dancing at the new Haiku. After a meal of Mediterranean or Japanese cuisine, customers ease into cozy and comfortable lounge seating elevated around a spacious central bar with a dance floor overlooking Chaoyang Park.

Manager Emma Hamilton-Jeffree, formerly of Zeta Bar, is behind the drinks of distinction: “We want guests to make an evening of it, come to dine and stay for great service, unique, top-quality drinks and great music in the lounge.” Their potent potables include an extensive champagne list, but according to Hamilton-Jeffree, the drinks list is “full of surprises, classic cocktails and unique Mediterranean and Japanese cocktails with a focus on fresh ingredients.”

Cocktail culture, like Beijing itself, is a work in progress, and with bars like Q Bar and Haiku investing in their concoctions, discerning drinkers can exercise their own form of natural selection to ensure their needs are met.

Vote with your kuai, people.