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Who | Nick Lappen
Where | Hong Kong, Asia
Current Bar | Bar Manager at Kinsman
Past Bar(s) | Bar Manager at Call Me Al, Backbar (Somerville, MA), Boston Baijiu Bar (Somerville, MA), Drink, Salt Society, Loong Lounge (Guiyang, China)
Favourite Spirit | Baijiu
Favourite Juice | Grapefruit
Favourite Classic Cocktail | Daiquiri
Favourite Part of the Job | Meeting new people, and getting to make their day or evening a little more fun.
Favourite After Work Drink | Beer and a shot
Favourite at Home Drink | Beer and a shot
Favourite bar in the world | La Venencia (Madrid, Spain)
Best known for | Running Boston Baijiu Bar. Heavily focusing on education and working with Chinese spirits.
Favourite “at work” memory | Too many to recount, but anytime I can make a coworker laugh a little, especially on a busy or difficult day that is a wonderful moment.
What do you collect? Not much. I generally feel like alcohol is meant for consumption, not collection. I do like to collect silly little pins from trade shows though.
Favourite thing about your city? The industry community is close knit. We all know each other and most of us love each other. If someone needs help they get it quick. If someone fucks someone over, we all hear about it quick.
What was the last photo that you took? A photo of a Gibson at Bar Goto in NYC
Where is one place that you have never been but would like to travel to? Singapore. The bar scene there seems really exciting.
Any claims to fame? I once drove from London to Ulaanbaatar. I will talk your ear off about the history and production process of baijiu.
Prosecco or Cava? Cava please
Angostura or Peychaud’s? Peychaud’s
Singapore or San Francisco? Haven’t been to Singapore. SF is fine though.
Grapefruit or Pineapple? Grapefruit
Are you available for freelance gigs? Yes. Bartending, Consulting, and writing.
Find them: Instagram
Media: PUNCH – Mr Daq
PUNCH – Golden Years
PUNCH – How to Use Baijiu in Cocktails
EATER BOSTON – Greater Boston’s First Dedicated Baijiu Bar Is Hidden Inside a Somerville Cocktail Bar
EATER – Baijiu Gets Its Due on Cocktail Menus
THE NEW YORK TIMES – 6 Mocktails Your Guests Will Actually Enjoy