So, one of my favorite bartenders on the Alamo City cocktail scene plies his trade as head bartender at the Bar at Bohanan’s. I was introduced to Chris Ware before I even moved to San Antonio, and he has since become a friend. Lucky me, eh?
This past weekend, Chris competed in the Bombay Sapphire cocktail competition in Austin. Several San Antonio bartenders pitted their creations against those of other bartenders from all over the state. Chris was the only one to place in the top six. His entry? The “Rickey Maurin,” a Gin Rickey made with Maurin Quina, a cherry-flavored aperitif, with a hint of quinine.
Last night, several of us ventured to Bohanan’s to sample this new confection, mixed up for us by its creator. A delightfully refreshing summer drink, it packs a subtle punch. Nuanced flavors include cherry and basil. The quinine complements the gin nicely, as one would expect. A creative variation on a classic cocktail that is worth your attention. Those of us who had one Rickey Maurin found ourselves ordering a second.
Chris graciously provided us the recipe, but if you’re in San Antonio, why not mosey on over to Bohanan’s to have him whip one up for you?
The Rickey Maurin
- 2 oz Gin
- 3/4 oz Maurin Quina
- 1 oz Grapefruit
- 1/2 oz Lime
- 3/8 Simple Syrup
- 2 leaves of basil (muddled)
Shake, top with soda in a collins glass, garnish with basil sprig.