Coconuts for Kinsman by Janine Usher at Kuriya at The Cherrity Bar // Dorcol Distilling & Brewing Co.
Located across from the Alamo Dome on Cherry Street, Kuriya at The Cherrity Bar is the ramen bar and Japanese restaurant owned by Chef Ernie Bradley.
The generosity behind donating bar profits to local charities, and their drive to source locally grown or made produce, beer and spirits when ever possible, makes this near East Side gem incredibly special.
They’ve done a ton of things well since their opening, but among them all, the sense of community they built at the corner of “montana y cherry,” is by far their greatest achievement.
Their commitment to community is on full display in their support of locally distilled Kinsman Rakia, and participation in the 2020 Brandy Alexander Tour.
A native of Belize, Cherrity’s barkeep Janine Usher elected to build a non-dairy riff on the classic Brandy Alexander, and included coconut in not only the ingredient list, but also the cocktail name, Coconuts for Kinsman as a witty nod to the excitement behind using Kinsman.
House made chocolate coconut cream, Kinsman Rakia and Café del Fuego in an equal-parts build made for an easy drinking, slightly nutty, non-dairy dessert cocktail that’s neither too sweet nor too filling. Chocolate curls garnish this simply elegant Coconuts for Kinsman cocktail that you’ll want to try more than once.
Try making Coconuts for Kinsman at home by following the below instructions.
Coconuts for Kinsman
1 oz. Kinsman Rakia
1 oz. Café del Fuego
1 oz. House chocolate coconut cream
Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with freshly peeled chocolate curls.
Kuriya at The Cherrity Bar | 302 Montana St | San Antonio | 78203