Strong-aroma baijiu bolsters the gin in this martini recipe adapted from Beautiful South, a restaurant that pays tribute to the cuisine of southern China and Chinese American takeout in Charleston, South Carolina. Co-owner Tina Heath-Schuttenberg originally dubbed this drink the Guaiwei Martini as a nod to the addition of Sichuan chile oil and also served it at the Charleston Wine + Food Festival to great fanfare. (Guawei, which translates to “strange flavor,” refers to the uniquely Sichuan harmony of salty, sweet, spicy, sour, and umami notes.) Heath-Schuttenberg suggests using Fords gin, Ming River strong-aroma baijiu, Dolin Blanc vermouth, and the Bitter Truth peach bitters for this recipe and highly recommends trying a filthy version with olive brine and an olive garnish.