A Tahini Bit by Haleigh Guillory of The Hayden // Dorcol Distilling & Brewing Co.
If you are not a fan of Kinky, the legendary Texas writer and musician Kinky Friedman, whom the Express News writer Paul Stephen recently likened the then yet-to-open Hayden to, you’d have missed the witty nod to the legend, and most likely the early excitement around the new restaurant.
Located at The Boardwalk on Broadway, just south of Hildebrand, The Hayden is a Texas- and Jewish deli-inspired eatery, with a polished interior, and fantastic food and drink offerings.
Though only recently opened, the bar is tended by a seasoned barkeep, Haleigh Guillory, a Lake Charles, Louisiana native who spent several years at Sternewirth. She’s an avid student of rich flavors in drinks and eats alike, and regularly leans on her French Créole heritage and extensive travels in sharing her diverse experiences with flavors, with her guests.
It’s no surprise then that her dairy-free A Tahini Bit, is simultaneously a great riff on the classic Brandy Alexander, and a nod to modern attitudes toward alternative ingredients. Her inspiration came from a house chocolate babka with tahini caramel, but her own lactose intolerance makes her sensitive to diverse dietary restrictions and drives her desire to use ingredients that are least exclusionary.
With A Tahini Bit, Haleigh combines Kinsman Rakia with amaretto, oat milk and an egg white for another sure 2020 Brandy Alexander Tour classic!
Try making Haleigh’s A Tahini Bit by following the below instructions at home.
A Tahini Bit
1.5 oz. Kinsman Rakia
1/2 oz. Amaretto
1/4 oz. Velvet Falernum
1 oz. Tahini Caramel Oat Milk*
1 egg white
Instructions to make Tahini Caramel Oat Milk: Add salt, tahini and honey into a basic Caramel recipe which consists of heavy cream, butter and white sugar. Heat over low flame. Once melted, add mixture to oat milk and continue heating until the entire mixture is warm.
Instructions: Combine all ingredients in a tin with no ice, and dry shake vigorously. Add ice to tin, and shake vigorously. Double strain into a coupe. Garnish with six drops of espresso-infused Giffard Crème de Cacao, and sprinkled sesame seeds.
The Hayden | 4025 Broadway | San Antonio | 78209