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At San Antonio’s Esquire Tavern, bar manager Houston Eaves infuses Wray and Nephew with a trio of hops (Columbus, Cascade and Chinook) for an extra bright, floral punch, but even without hops this fizz is a delicious way to beat the Texas heat.
1 oz. over-proof white rum, such as Wray & Nephew (with optional hop infusion—see note)
1 oz. light rum
1 oz. lime juice
3/4 oz. simple syrup (1:1)
1/2 oz. heavy cream
1/4 oz. absinthe
Egg white (pasteurized, if you like)
Soda water, to top
Tools: shaker, strainer
Glass: Collins
Garnish: lime peel ribbons
Combine all ingredients except soda water in a shaker and dry-shake for 20–30 seconds. Add ice cubes, then shake until chilled. Strain into a chilled Collins glass (no ice). Top with soda, then garnish.
Note: For the optional hop infusion, macerate 2 oz. each of Columbus, Cascade and Chinook hops and steep them in 1 gallon of over-proof white rum for 12 hours. Strain and discard solids.
Houston Eaves, The Esquire Tavern, San Antonio
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