To ring in the Chinese New Year with prosperity in true Cantonese style, Hakkasan New York has created a specialty cocktail. Created by head bartender Weston Lou, the Good Fortune combines Goose L’Orange vodka, Satsuma Godai shochu, lime juice and five-spice grenadine.
It’s served over fresh blood orange ice, as oranges and tangerines are traditionally given during the Chinese New Year to symbolize good luck, happiness and abundance. The pomegranate-based syrup provides a pop of red, the color of good luck; pomegranate is known as the fruit of fertility. An orange-peel rosette garnish adds a touch of floral design—signifying rebirth and luck.
Another Chinese New Year offer celebrating the Year of the Dog that pairs nicely with the Good Fortune is the “macartune,” a hybrid take on the French macaron and a traditional fortune cookie.
These are no cookie-cutter fortunes, however. Hakkasan enlisted Bright Lights, Big City author Jay McInerney to create 88 different punchy fortunes that will speak to the modern Cantonese restaurant’s New York clientel. A few examples:
- If at first you don’t succeed, try Botox.
- Your neighborhood coffee shop will close, and a Rite Aid will take its place.
- Friends will offer you their house in the Hamptons for the month of August.
Both the Good Fortune and the macartune are available at Hakkasan New York throughout February. The macartune is complimentary with dinner; the cocktail is priced at $15. Here’s the full recipe for the drink.
1 ½ oz. Grey Goose L’Orange vodka
½ oz. Satsuma Godai shochu
¼ oz. Lime juice
¾ oz. Five-spice grenadine (Pom pomegranate juice, cinnamon, star anise, fennel seeds, cloves, Szechuan peppercorns, orange blossom water and sugar)
Combine ingredients and shake. Strain into coupe glass over a 2″ x 2″ blood-orange-juice ice cube and garnish with an orange-peel rosette.