Cinclare Bar & Table’s Hibiscus Spritz Cocktail Recipe
Cinclare reopens with seasonally-inspired Southern cuisine and an enticing array of zero-proof drinks
The combination of the hibiscus, orange and lemon makes this a light, bright drink that will keep you from noticing that the alcohol isn’t there
With more consumers gravitating towards healthier beverage options, Acadiana imbibers are seeking mocktails and low-ABV cocktails that don’t compromise on flavor. Inspired mixologists such as Jeffery Markel lead the way in zero-proof concoctions.
As beverage director and general manager of Cinclare Bar & Table in Thibodaux, Markel’s sophisticated zero-proof drinks are enticing sober-curious guests to enjoy the social aspect of drinking without the buzz.
“Our refreshing zero-proof Hibiscus Spritz is one of my favorites,” he says. “Many of our guests repeatedly ask for this drink. You can make the ingredients ahead of time and keep them in the refrigerator to grab for a quick single serving or make a round of them to share with your friends.”
Opened as Cinclare Southern Bistro in 2016, the modernized Cinclare Bar & Table’s new seasonal menus emphasize Chef Logan Boudreaux’s creative Southern cuisine and Markel’s original cocktails and enticing mocktails.
“The new name goes with our updated look,” Markel adds. “We built a new kitchen, put sound paneling on the walls, changed the lighting, bought new furniture, and I personally refinished all the tables. It’s more romantic, cozier and very high end.”
Recipe
Add ice to a large wine glass, pour in 4 oz. ice cold club soda and top with 2 oz. triple-strength hibiscus orange tea, ¼ oz. fresh lemon juice and ½ oz. honey syrup. Stir gently to combine without breaking the bubbles. Twist a large piece of orange zest over the drink, drop into the glass and garnish with a sprig of mint.
Cinclare Bar & Table
601 W. 3rd St. • Thibodaux • cinclarefoodanddrink.com • @Cinclare • @cinclare_restaurant
