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.
Lolita in New York City makes the No Güey with sotol and Empirical’s cilantro spirit. Photo Credit: Lolita
“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.