A few months ago, we stepped into 398 Brasserie for dinner. Before we even took our table, we mentally added the place to our list of “San Francisco favorites” and there it has stayed. Located downtown (near the ever-popular Union Square), this Euro-American restaurant puts as much thought into the design as it does into the food… which is a lot. A mix of old and new – just like San Francisco itself – adorns every corner. The exposed cement ceiling contrasts with a killer light fixture, while a wallpapered bar just begs to be Instagrammed. (And Instagram, we did.)
We knew we had to go back so we could share both the design and the flavor. We brought along friend and photographer Anna Marks, while bar manager Christina Henderson whipped up our new favorite summer cocktail. La Fresa features tequila, dry curacao, and the icing on the cake? Strawberry shrub. It’s the ultimate warm-weather beverage. Read on for the recipe, and start the slideshow to take a tour of the stylish space.
1.5 oz Suerte Blanco Tequila
.5 oz Pierre Ferrand Dry Curacao
.75 Strawberry Shrub
STRAWBERRY SHRUB INGREDIENTS & INSTRUCTIONS:
Apple cider vinegar
Cut stems from berries and place in a sterilized glass container. Container should have a tight sealing lid available. (Mason jars work perfectly for this!)
Heat vinegar to just below boiling. Add hot vinegar to fruit in jar leaving 1/4 of an inch head space. Seal tightly. Store in a cool dark place, such as a cupboard, for 24 hours (can be left approximately 4 days depending on desired fruit flavor).
Once ready, strain liquid from fruit. Heat once again and add sugar to desired sweetness level. Allow to cool and enjoy in your favorite beverage. Keep shrub refrigerated and it may last for months.
LA FRESA INSTRUCTIONS:
Combine tequila, dry curacao, and strawberry shrub in a cocktail shaker. Shake.
Strain into your favorite glass and add fresh crushed ice. Top with soda.
Garnish with fresh fruit. Cheers!