I think of surface tension as work/area, just as pressure is work/volume. I understand it to measure energy rather than free energy. I should think that a molecule on the surface of a liquid would have higher entropy as well as higher energy. How could one estimate the entropic correction to surface tension?
Since surface tension acts as a thermodynamic obstacle to the formation of microscopic bubbles and drops, the entropy term facilitates the spontaneous formation of bubbles in champagne when the pressure is released, and likewise the formation of fog droplets when moist air is cooled, which would otherwise take place only in dirty glasses and on particulate nuclei. (A good answer earns you an extra glass tomorrow. Cheers!)