Chinese New Year begins on Jan. 29, ushering in the Year of the Snake and celebrations will kick off worldwide. You don’t have to be a Chinese concept to honor the 16-day holiday with a few specialty cocktails. Here are five that we like for this year.
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Year of the Snake
Course Drinks
Keyword coconut liqueur, edamame, gin, kumquat, lychee soda, Midori
1 ½ oz. Roku gin2 oz. Lychee soda¼ oz. Kumquat juice1 oz. Midori melon liqueur½ oz. Coconut liqueurEdamame foam*
Add all ingredients in the shaker with ice.
Shake for 10 seconds.
Strain into highball glass over fresh ice.
Add edamame foam on top.
Garnish with dehydrated lime slice.
*For Edamame foam
1 cup Shelled edamame (cooked)
¼ cup Heavy cream
½ cup Milk
1 tsp. Lemon juice
2 Gelatin sheets
¼ cup Water
In a blender or food processor, combine the cooked edamame, heavy cream, water and lemon juice. Blend until the mixture is smooth and creamy. Pour the blended mixture through a fine-mesh strainer or cheesecloth into a bowl to remove any solids to ensure that the foam is smooth and does not clog the siphon. Pour the strained mixture into the cream siphon, making sure not to overfill it (usually filling it about 2/3 full is ideal). Seal the siphon according to the manufacturer’s instructions. Load the siphon with a cream charger (N2O) and 2 sheets of gelatin to stabilize. Shake the siphon well to mix the gas with the edamame mixture.
The mixologists at Richard Sandoval Hospitality created this recipe.
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Serpent’s Charm
Course Drinks
Keyword cherry juice, chocolate bitters, Dewar’s Scotch, Martini Bitter
1 ½ oz. Dewar’s 12 Year Scotch whisky¾ oz. Martini & Rossi Rubino¾ oz. Martini & Rossi Bitter1 oz. Cherry juice2 dashes Chocolate bitters
Add melted chocolate to base of a coupe glass.
Add all ingredients to mixing glass.
Stir with ice until chilled.
Strain into coupe glass.
Garnish with cherry and mint.
The mixologists at Dewar’s created this recipe.
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Lunar New Year Margarita
Course Drinks
Keyword Ginger syrup, lime, lychee liqueur, mandarin juice, tequila
1 ¼ oz. Tequila Don Julio 1942¼ oz. Lychee liqueur½ oz. Fresh Mandarin juice¼ oz. Fresh lime juice¼ oz. Ginger syrupCitrus salt for rim
Coat the glass rim with citrus salt.
Combine ingredients into a shaker with ice.
Shake thoroughly.
Strain into rimmed rocks glass.
Add Sichuan peppercorn syrup for those who want it spicy.
The mixologists at Don Julio created this recipe.
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Lunar Blossom
Course Drinks
Keyword cranberry, lemon, lychee liqueur, Simple syrup, strawberry, vodka
1 ½ oz Ketel One vodka¾ oz. Soho lychee liqueur½ oz. Cranberry juice½ oz. Simple syrup¾ oz. Fresh lemon juice1 Strawberry
Muddle the strawberry in a mixing tin.
Add all ingredients to a shaker with ice and shake well.
Double strain into a coupe glass.
Garnish with half a strawberry or edible viola flowers.
Jose Martinez, bartender at The St. Regis Bar in The St. Regis San Francisco, created this recipe.
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Imperial Shiso
Course Drinks
Keyword lemon, Peach liqueur, shiso, Simple syrup, vodka
2 oz. Haku Japanese rice vodka¾ oz. Pêche de vigne1 oz. Fresh lemon juice½ oz. Simple syrup3 Shiso leaves
Muddle the shiso leaves in mixing tin.
Add the remaining ingredients and shake well.
Double strain into a coupe glass.
Jose Martinez, bartender at The St. Regis Bar in The St. Regis San Francisco, created this recipe.
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