story & photos: PATRICK A. REED
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The turn of the seasons, the start of warmer weather, casting out evil spirits and beginning anew – the Lunar New Year is upon us, and throughout Asian culture, it’s a time for celebration. The Chinese Year of the Wooden Horse is in full swing, and what better way to observe the occasion than to come up with some new cocktails?
I’ve spent the last few days in New York’s Chinatown, watching the parades, enjoying the atmosphere, and going grocery shopping at the market under the Manhattan Bridge – then returning home, and cooking giant Asian meals and experimenting with beverages, in an attempt to reflect the excitement of the Spring Festival in delicious (and intoxicating) ways.