If you don't plan on attending the LUCKYRICE 7th Annual “Mid-Autumn Harvest Moon Festival Cocktail Feast,” which will take place this Friday, Sept. 16 at The Bowery Hotel, don't worry! Here are three cocktail recipes you can shake up right at home in celebration of the festival.
These Asian-inspired libations honor the traditional harvest celebration in China and Vietnam, which dates back over 3,000 years. Each cocktail utilizes the versatile flavor profile of Bombay Sapphire East — infused with Thai lemongrass and Vietnamese black peppercorns — to create innovative and delicious libations to enjoy during the Harvest Moon Festival.
Signature 2016 Year Of The Fire Monkey Cocktail: The Silk Journey
“Each ingredient from the “Silk Journey” is inspired by Asian Culture with a bold red color. This signature drink combines ingredients with great significance in Chinese culture while integrating popular ingredients in Western culture such as ginger beer.” Says Bombay Sapphire’s North American brand ambassador, Gary Hayward, “Pomegranates symbolize large families and health while mandarins are one of the luckiest fruits for the year. Lastly, Oolong Tea is a New Year’s Day staple for well wishes passed on by generation to generation. It’s drank by the eldest family member first, then onto the next eldest, and so forth.”
2oz Bombay Sapphire East Gin
0.75oz Fresh Lime juice
0.5oz Pomegranate syrup
2oz Oolong and mandarin tea
Shaken and served long over ice and topped with Ginger beer. Garnish with large orange zest and potentially either candied ginger or pomegranate seeds.
The Macao Trading Co.'s Bashful Maiden
Macao Trading Co.
1.5 oz Bombay Sapphire east
.75 oz St-Germain French Elderflower Liqueur
.5 oz velvet falernum
.75 oz lemon juice
1 oz Boiron melon purée
Combine all ingredients into shaker. Shake with ice, then strain into champagne coupe. Garnish with mint crown.
The Macao Trading Co.'s Mata Hari
Macao Trading Co.
1.25 oz D’USSE VSOP cognac
.75 oz chai vermouth
.5 simple syrup
.5 lemon juice
.75 pomegranate juice
Combine all ingredients into shaker. Shake with ice, then strain into champagne coupe. Garnish with three rose buds.
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