Prepare for the influx of tourists, colorful ceremonies and equine homages—the two-week Chinese New Year celebration begins January 31. And how is Chef José Andrés’ China Poblano ushering in the Year of the Horse? With an exclusive menu that includes—what else?—themed libations.

Cocktail innovator Juan Coronado of Think Food Group offers us the Xunsu Gonzales (which translates to Speedy Gonzales). It’s not only symbolic of the swift nature and courage of those born in the Year of the Horse, but also represents China Poblano itself.

“The different layers of the cocktail represent the union between China and Mexico,” Coronado says. “Scotch is the No. 1 spirit consumed in China, bringing woody flavors and malt aromas to the concoction. Mezcal is the iconic symbol of the south of Mexico, bringing smoky and sultry fruit flavor.”

Ingredients:

1 oz. Del Maguey Mezcal Vida

¾ oz. Dewar’s Scotch

3 oz. Lapsang Souchong tea

1 pint water

1 pint sugar

1 tsp. Fernet Branca

1 tsp. lemon juice

1 tbsp. egg white

micro flowers (garnish)

Method: Bring water to boil and brew tea for five minutes. Remove tea bag from the water and add sugar. Stir until dissolved. Allow to cool, then bottle. In a cocktail shaker, combine one ounce of tea syrup with the remaining ingredients and shake vigorously for 35 seconds. Using a double strainer, pour mixture into a coupe glass and garnish with micro flowers.