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What I’m Drinking Now: Mark Bystrom and the Chihuahua, Salon Salon

Mark Bystrom is general manager of Salon Salon, a cocktail bar inside the Maison Métier hotel in New Orleans.

If you’re a fan of Negronis and Old Pals, as I am, you’ll enjoy our Chihuahua at Salon Salon. It’s a light, summery take on the three equal parts cocktail.

We combine Lillet, elderflower liqueur and sotol to create the perfect summer sipper. The Lillet lightens up the sotol, with the herbaceous-ness of Lillet perfectly matching the herbal flavors of the sotol, and the elderflower liqueur adds a little sweetness while tying all the flavors together with florality.

Don’t skip the celery shrub or pinch of salt — the savory notes are necessary to balance everything and keep it grounded.

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Chihuahua

Course Drinks
Keyword Bittermans Orchard St. celery shrub, elderflower liqueur, Lillet Blanc, sotol

Ingredients

1 oz. Sotol At Salon Salon, we use La Higuers Wheeleri — its smoky, herbal and fruity notes work perfectly with this cocktail1 oz. Lillet aperitif1 oz. Elderflower liqueur1 dropper of Bittermens Orchard St. celery shrubPinch salt

Instructions

Pour all ingredients into a mixing glass.
Fill with ice and stir for 30 seconds.
Strain contents into a chilled cocktail glass.
Garnish with a celery ribbon.

Notes

The mixologists at Salon Salon cocktail bar at the Maison Métier hotel in New Orleans created this recipe.

The post What I’m Drinking Now: Mark Bystrom and the Chihuahua, Salon Salon appeared first on Beverage Information Group.

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