When Hutong opened up this summer in the former Le Cirque space in New York City, the midtown spot got rave reviews for its Northern Chinese cuisine, namely the juicy dumplings and duck. But it’s the new cocktail menu at this glitzy, upscale restaurant that has us excited.
The menu is made up of drinks featuring a variety of spirits including tequila, mezcal, gin, moonshine, scotch and rum which are enhanced by unique Chinese ingredients and help complement the flavorful dishes.
“We use a lot of fiery spices and unique ingredients in our cocktails that the kitchen uses in the dishes at Hutong,” explains David Yeo, founder of Aqua Restaurant Group, tells thirsty. “Chinese spices are unusual ingredients to use in cocktails and we enjoy the challenge that comes with creating drinks that incorporate them, not for the sake of just incorporating them, but rather to enhance the taste and create a unique experience for our guest while, hopefully providing herbal benefits from Chinese spices.”
Images: Melissa Hom
One standout is the Amomi Fructus, a blend of mezcal, moonshine, agave and lime along with whisked egg whites and a house-made Amomi Fructus tincture, a hallmark of Chinese culture and known for being rich in antioxidants as well as an appetite stimulant.
“Amomi Frutus has been used for more than 3,000 years in China, also known as cardamom seed, and a bit of appetite stimulate,” Yeo says. [It’s] a perfect ingredient for a pre-dinner cocktail to get you in the Hutong mood.”
Amomi Fructus recipe + preparation:
- 1.5 oz. of Agave de Cortes Mezcal
- .5 oz of Sweetdram Moonshine Liqueur
- .5 oz Lime juice
- .5 oz Heavy agave syrup
- 1 oz Egg white
- 5 Dashes Amomi Fructus tincture
- 5 Dashes Angostura bitters
Combine all ingredients in a shaker with ice and shake. Strain into shaker, discard ice, and dry shake. Pour into coupe glass. Garnish with Hutong logo potato starch paper.
Hutong NYC details
731 Lexington Ave, New York, NY 10022; 212-758-4800; www.hutong-nyc.com;
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