Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, January 17, 2014
For today’s Drink of the Week we head south to one of our featured destinations in this year’s Imbibe 75, San Antonio. With a drinks scene as inspired as ever and the San Antonio Cocktail Conference in full swing, there’s no better time to get a taste. We kicked off our Alamo City festivities with a happy hour at San Antonio’s Esquire Tavern. On the menu? Today’s Drink of the Week—aptly named the Imbibe 75! Combining No. 3 gin with a lemongrass-cilantro syrup and sparkling wine, it’s a delicious twist on the classic French 75, and the perfect way to kick off the weekend.
1 oz. No. 3 gin
½ oz. lemongrass-cilantro syrup*
3 oz. sparkling wine, chilled
Tools: shaker, strainer
Garnish: cilantro sprig
Combine gin and syrup and shake with ice. Strain into a chilled glass, top with sparkling wine and garnish.
*Lemongrass-Cilantro Syrup: Combine 2 cups each of granulated sugar and water with 2 4-inch lemongrass stalks (halved) and ¼ cup of chopped cilantro in a medium saucepan over medium-high heat. Stir until the sugar dissolves and remove from the heat. Let cool to room temperature, strain into a clean bottle and keep refrigerated for up to 2 weeks.
Houston Eaves, Esquire Tavern, San Antonio