Orange Bon Bon by Megan Currington of The Fairmount Hotel Lobby Bar // Dorcol Distilling & Brewing Co.
Whether arriving in the lobby to check in to the hotel, or await one’s turn at the hostess stand for a seat at NONNA Osteria, The Fairmount Hotel Lobby Bar is so much more than a pit-stop en route to a final destination.
While the Fairmount Hotel’s corner eatery is a well known commodity, and the bar’s size seem modest, the depth of the spirits behind the bar, and the creativity of the barkeeps that work it, are well-kept secrets fully on display in this year’s Brandy Alexander Cocktail Tour.
Inspired by her mom and her love of the candy by the same name, the Orange Bon Bon cocktail marries Kinsman Rakia, Grand Marnier and cream masterfully, in an incredibly well rounded orange dessert form.
Megan’s reliance on a heavier pour of the 84-proof Rakia than typically found in a classic Brandy Alexander, re-balances the cocktail entirely.
Throw out the notion that this cocktail must be too sweet leaving no one wanting seconds, and usher in Megan’s Southern hospitality worthy of the most serious of imbibers ‘ extended lobby stay, and allow yourself to enjoy another round of the Orange Bon Bon!
For those too far to visit Megan at the Lobby Bar in person, follow the instructions below to make your own Orange Bon Bon cocktail at home.
Orange Bon Bon
1.5 oz. Kinsman Rakia
1/2 oz. Grand Marnier
3/4 oz. White Crème de Cocoa
1 oz. heavy cream
Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with grated cinnamon. Top with a fresh nutmeg sprinkle and a dash of the spicy pepper tincture. Cover the cocktail surface flatly from rim to rim with the loosely whipped orange essence cream, made with orange zest and heavy cream.
The Fairmount Hotel | 401 S Alamo St | San Antonio | 78205