The Year of the Ox is upon us! While this year’s Lunar New Year celebrations might look a bit different, we’re still going to enjoy more than a few cocktails throughout the night and weekend that follows.
In celebration of this Lunar New Year, we’ve put together a list of five cocktails that are sure to get the year off on the right hoof. So without further ado, here are some crafty libations made to be enjoyed with glowing lanterns and sparkling fireworks.
D’USSE XO Lucky Lychee
- 2 parts D’USSE XO Cognac
- 1 lychee
- 1 fresh strawberry
- ½ part simple syrup
- 2 dashes rhubarb bitters
- Ace of Spades Champagne top
- Lychee on a silver metal skewer garnish
Muddle lychee, strawberry and simple syrup in a shaker. Add D’USSE XO, rhubarb bitters and ice. Shake vigorously and strain into a chilled coupe glass. Top with champagne.
New Year, New Highball
- 50ml of Johnnie Walker Blue Label Chinese New Year Limited Edition
- Top with a 100ml blend of green tea and oolong tea
To make the tea: Leave two heaped teaspoons or tea bags of each tea in cold water in the fridge for 24 hours. Strain out tea leaves or remove tea bags. Build in a highball glass over lots of ice.
Infused with the Tropics
- 2 oz Kavalan Distillery Select
- .25 oz Banana Liqueur
- 5 dashes Angostura Bitters
- 3 Dashes Black Walnut Bitters
- Orange zest and banana chip garnish
Build all ingredients in mixing glass and fill mixing glass to brim. Stir ingredients in mixing glass until properly diluted (about 10 times in each direction). Strain into rocks glass over one large rock. Express orange peel and swipe rim. Place banana chip on top of ice
Starlino Rosso Manhattan
- 1 Part Starlino Rosso
- 2 Parts Rye
- 2 Dashes Bitters
- Starlino Maraschino Cherry
Stirred over ice, strained into a chilled glass, garnished, and served straight up.
Recipe Serves 4
- 6 oz. Tequila Don Julio Reposado
- 1 oz. Fresh Lime Juice
- 1 Avocado (Skin and pit taken out)
- Pinch of salt
- Cilantro (optional)
- Chili Lime Salt
Combine Tequila Don Julio Reposado, fresh lime juice, avocado, and salt into a blender with 2 1/2 cups of crushed ice. Blend until texture is smooth. Pour contents into a rocks glass rimmed with chili lime salt over fresh ice. Garnish with cilantro and lime wheel.