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9,000 Years of Drinking in China: An Evening on Ming River with Derek Sandhaus

  • The Edison 108 W. Second St. Los Angeles, CA, 90012 United States (map)

Featuring Derek Sandhaus

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What makes a Chinese spirit different from its Western counterparts? How is it traditionally consumed? And where does baijiu—the world's most consumed spirit—fit on international bar shelves? Join The Museum of the American Cocktail and author Derek Sandhaus for a liquid seminar on Chinese spirits, and learn how, for more than 9,000 years, alcohol has shaped, and been shaped by, Chinese culture.

Enjoy a guided tasting of five traditional baijiu expressions, three baijiu cocktails—one built, one shaken, one stirred—created by MOTAC's BC Hoffman, and gourmet bites courtesy Downtown LA's The Edison. After the program, have Derek sign a copy of Baijiu: The Essential Guide to Chinese Spirits, his landmark book on the national spirit of China.

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FEATURED BAIJIU EXPRESSIONS

  • Kinmen Kaoliang (light aroma)

  • Ming River (strong aroma)

  • Kweichow Moutai (sauce aroma),

  • Infused Baijiu (Ming River base)

Tickets are $40 for National Food & Beverage Foundation (NatFAB), SoCal Culinary & Spirits Clubs, and Hospitality Industry members, $45 General Admission in advance, and $50 at the door (if available). NatFAB membership is available to all at natfab.org/membership.

 

ABOUT THE PRESENTER

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Derek Sandhaus is the educational director of Ming River Baijiu and editor of DrinkBaijiu.com. He is the author of several books on Chinese history and culture, including Baijiu: The Essential Guide to Chinese Spirits and a forthcoming book on Chinese drinking culture, Drunk in China. He currently lives with his wife and dog in Jerusalem, where he is developing a fondness for arak.


ABOUT THE DRINKMASTER

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BC Hoffman's love of cocktails, food, and entertaining began early on in the kitchen of his Austrian grandmother, a chef skilled in everything from Dobosh Torte to Schnitzel. Born in Washington, DC, he quickly went from an apprenticeship in a Maryland sushi restaurant to working in Miami with James Beard Award-winning chefs Michelle Bernstein and Marvin Woods. A graduate of Johnson & Wales University, his must-have kitchen tools are the food processor and iron skillet, both of which he uses to prepare and cook up his favorite soul food comforts. In his spare time, BC serves behind bars—no, not those kind—honing his skills as a mixologist and creating as many unique libations as there are days in the year. In addition to operating his own catering company, he stays busy teaching, training, mixing, and cooking across Greater Los Angeles. He also has had the opportunity to showcase his skills globally at numerous food and beverage competitions, via YouTube, and on shows distributed by Food Network. He is a founder of WELLWORK and currently serves as Beverage Director at The Edison in Downtown Los Angeles and Contributing Consultant with The Museum of the American Cocktail.