The newest, and coolest, restaurant and bar in SoMa is Twenty-Five Lusk, on an alley between 3rd and 4th off of Townsend (parallel to Ritch). Architects Cass Calder Smith designed the space, and the downstairs lounge with two suspended steel fireplaces is a stunner. We know where we'll be drinking away the winter!
Below, one of the bar's signature cocktails from Twenty-Five Lusk’s bar consultant Michael Musil, who says his inspiration was to make a drink in honor of the baby daughter of Chad Bourdon, the restaurant's general manager/managing partner. "She can have one in about twenty years."
1.5 oz Drouin Blanche de Normandie apple brandy
1 oz fresh lemon juice
.75 oz Cointreau
.75 oz simple syrup
2 dashes Lemon Verbena Spritz
Shake & double strain all the ingredients into cocktail coupe. Spray top with lemon verbena spritz. Garnish with a dried apple chip and two lemon verbena leaves.
To make the Lemon Verbena Spritz: Mix a few ounces of 100-proof vodka with an 1/2 ounce of Absinthe, lemon juice, lemon peel, verbena, lemon thyme, and let steep 48 hours.