Here’s how bartenders are using cilantro in cocktails

From fresh leaves and infusions to a new cilantro spirit, the polarizing herb is taking center stage

Empirical Spirits, based in Brooklyn, N.Y., released its cilantro spirit last fall. It’s made from a base of French wheat, plus cilantro stems and leaves, lime, and tomatillo, and is bottled at 38% alcohol by volume. It’s an easy tool in the bartender’s arsenal.

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“Odd ingredients will always, and should always, intrigue a bartender and cocktail creator,” said Marshall Minaya, partner and beverage director at Lolita, a modern Mexican restaurant and bar in New York City. He calls Empirical Cilantro a “balanced and aromatic spirit.”

Lolita features the product in its No Güey cocktail, which combines sotol with Empirical Cilantro, nori liqueur, bitters, and a float of mezcal.

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