Building on the success of the recent 2025 Fenjiu Cocktail Competition, Cheng International and Gothic Bar extended collaboration to create this evening for industry peers.
Ranked second on Time Out’s list of the best bars in King’s Cross, Gothic Bar is known for its refined design. Within its Victorian Gothic Revival setting, guests exchanged ideas and industry updates in a lively yet elegant atmosphere where history met the contemporary.
A key theme of the evening was how London’s mature bar scene can continue to innovate to attract a diverse clientele.
Chinese baijiu—and Fenjiu in particular—was frequently discussed, seen not just as an exotic curiosity but as a versatile base and source of inspiration in modern cocktails. The recent Fenjiu Cocktail Competition was cited as an example of how baijiu can drive East–West fusion and creative expression, while also showcasing the diversity of London’s bar culture.
Such exchanges highlighted Fenjiu’s growing relevance in the UK and its potential to foster new cross-cultural collaborations in the industry.
The bar counter was the heart of the event: Dennis Wilson, Head Bartender at Gothic Bar, and Levs Surovecs, Assistant Bar Manager at China Tang, IWSC and ISC Spirit Judge, and UK Fenjiu Ambassador, presented three Fenjiu cocktails designed by Cheng International:
Bamboo Bamboo – combining Fenjiu “Silk Road” Zhuyeqing (Bamboo) with vodka in a Martini twist.
Jade Rose – pairing Fenjiu “Silk Road” Rose with mezcal and raspberry syrup for a rich yet vibrant balance.
Remedy – an Old-Fashioned twist blending Fenjiu Fen Chiew Brown with Fenjiu Rose to showcase the depth of baijiu.
With distinctive flavours and skilled execution, the cocktails impressed guests. As the evening progressed, discussion turned to the role of Chinese baijiu in the UK—some noted its growing appeal among high-end consumers, others emphasised its contribution to diversifying bar menus and broadening flavour profiles. Industry figures also acknowledged the achievements of Fenjiu International and Cheng International in the UK and Europe, voicing hopes for further partnerships and initiatives to advance Sino-British collaboration in food and spirits.
