“Manzanilla and strawberries are very good friends,” explains Caitlin Laman, a recent Mexico City transplant by way of San Francisco’s Trick Dog, who combines the two for her south-of-the-border spin on a simple Collins recipe. Named after the Mexican moniker for San Francisco (Laman’s former hometown and a common place-name in Mexico), the San Pancho swaps the typical gin base for subtler sherry to better balance the floral notes of St-Germain. Made tall with a measure of soda water, the San Pancho is designed for all-day drinking.
- 1 1/2 ounces manzanilla sherry, preferably La Cigarrera
- 3/4 ounce London dry gin
- 3/4 ounce St-Germain
- 1/2 ounce strawberry syrup (see Editor's Note)
- 3/4 ounce fresh lemon juice
- 1 1/2 ounces soda water
Garnish: Lemon wheel, strawberry fan, and mint sprig
- Shake all of the ingredients except the soda water.
- Double strain into a Collins glass.
- Add ice, top with the soda water, quick stir then garnish.
Hull and quarter 12 medium strawberries. Place them in a saucepan with 2 cups water and bring to a simmer. Add 16 ounces sugar and simmer, stirring, until the sugar has dissolved. Remove from the heat and let cool for 30 minutes. Strain into a storage container and let cool completely. Keeps one to two weeks.