It's only been 3-months since Chris Hill threw open the doors of his newly designed Esquire Tavern. In celebration, he (along with bar manager Jeret Pena and chef Brooke Smith) decided to join forces with TipsyTexan.com blogger David Alan to bring San Antonio native Tito Beveridge (Tito's Handmade Vodka) back to town.
The idea for this first exclusive event? A dinner party pairing buzz-worthy cocktail concoctions devised by Alan using Tito's Handmade Vodka with an exclusive 5-course menu prepared by Esquire chef Brooke Smith.
Tickets were scooped up almost immediately, and what resulted was a wonderful evening of spectacular cocktails, creative culinary delights, and a room full of happy dinner companions.
The evening began with a round of the French Seventy-Poive (Tito's Champagne, grapefruit, and pink peppercorn) that complemented the opening course of the popular House Deviled Eggs, and went on to such cold concoctions as Bloody Maybes (Tito's, tomato bitters, vegetal elixir) paired with Bison Meat Loaf with Smashed Papas and topped with Tabasco Confit Onions Jus.
This was just the first of many upcoming exclusive dinner parties, and exciting cocktail events, so stay tuned! (And don't forget to read the Current's recent review of The Esquire!)
— Cindy Chaffin email@example.com
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