St. Germain is my favorite liqueur…”  I am hearing this out and about town. It’s the new hot thing;  however it’s not so new. I first heard about the liqueur about a year and a half ago from David Allen, the “Tipsy Texan,” who is incidentally teaching the mixology class “Tipsy Tech” in which I am currently enrolled.

You may or may not know that I have featured St. Germain in several KXAN spots over the last few months with Cava and in a Greentini with Sake. Well, once more I have a terrific drink that I want to share with you all.

The East Side Show Room is located on east 6th street, just a few blocks from I35. If you haven’t been, it’s a must. This “old timey” bar/restaurant reminds me of a cabaret meeting Grandpa’s garage, featuring welded parts and serving gals dressed like peacocks.  You must go to 'get it'. I met Bryan Townsend (who sells St. Germain) there and we did what I love to do, which is SIT at the BAR. We talked to Adam Bryan, the resident mixologist, and he made me the Velpar: a fabulous and simple concoction of lemon juice, rum, absinthe and St. Germain, served up in a Marie Antoinette glass with a twist and a liqueur soaked cherry. “Shaken or Stirred?” This was shaken, because I learned that night that drinks that contain juices should be shaken, but drinks that contain only hard alcohol should be stirred…who knew? Well, now I do. Heck, that's why I am going through this whole mixology thing in the first place. Riiight?

For Bryan, Adam made a fun Mardi Gras inspired purple blended drink with rum, Acai and other fresh juices, garnished with a grilled glazed pineapple slice. It was a fun, fruity drink that you might think was too froufrou for ESSR, but Adam made it up just right. And this is what is so great about ESSR; they are not dialed into being too cool. It’s like anything goes there…as long as it’s fresh and made with thoughtfulness and LOVE.

The food is delicious too. We feasted on ceviche, cheeses, snapper & rack of lamb; all yummy, and ridiculously fresh!

 I must say as far as drinks go, ESSR is setting the bar pretty darn high. I can’t wait to go there again and SIT at the BAR!

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