This year’s New York Harvest Moon Festival deviated from strict Chinese and Vietnamese traditions to include a Cocktails Feast featuring NYC’s “Star-tenders” (…I can’t believe I just typed that…) such as Eamon Rockey (Betony), Walter Easterbrook (The Bowery Hotel), Greg Seider (Manhattan Cricket Club), Marlo Gamora (Jeepney) and Shinichi Ikeda (B Flat).
If you weren’t able to attend, or if you’re enjoying the Labor Day weekend away from Manhattan, the reps for Bombay Sapphire East Gin – a spirit featured throughout the cocktails offered this year — sent along a few of the event’s most popular recipes.
Related: End of Summer: Labor Day Vodka Cocktails
Hibiscus Buck
Ingredients
- 1.5 oz Bombay Sapphire EAST
- 1.5 oz Hibiscus Tea
- 1.5 oz Ginger Beer
- 2 squeezes fresh lime.
Preparation: Build all with ice in a highball glass.
Ginger Snap
Ingredients:
- 2 oz Bombay Sapphire EAST
- .5 oz kalamansi-honey
- .75 oz ginger syrup
- .5 oz lime juice
- 3 dashes orange bitters
Preparation: Shake & top w/club soda. Strain over over fresh ice in a Collins glass. Garnish with lime wheel and mint sprig/leaf.
Bonfire of the Calamities
Ingredients
- 2 oz Kaffir lime infused Bombay Sapphire EAST
- 1 oz lemon
- 3/4 oz agave mix (1/2 water 1/2 agave)
Preparation: Served on rocks With atomized forbidden Forrest Chinese tea.
Ginger and Spice
Ingredients
- 1 ½ oz. Bombay Sapphire EAST
- 1 ½ oz. lemon juice
- 3 dashes of bitters
(Mint Method: Break up mint into a mixing glass, add ingredients.)
Preparation: Shake and strain into an old fashioned glass. Sprinkle cayenne pepper.
