Matcha Me Crazy by Britt Hernandez of Maverick // Dorcol Distilling & Brewing Co.
Maverick Texas Brasserie, located in San Antonio’s Southtown, bids itself as "a Texas brasserie with a French influence.” It’s interior appears to have had no detail left to chance, nor did their 2020 Brandy Alexander Tour entry, their second consecutive.
Starting in the service industry as a hostess and working her way through positions to the one of barkeep at Maverick, Britt Hernandez is a custom cake baker who fell in love with creating things and traveling.
On a trip through Europe, upon arrival to Monaco she simply pondered, “is this heaven?” Having explored Britain, France and Italy too, this barkeep loves creating different flavor experiences for her guests, and it all starts with the eyes.
Loving all things matcha, Britt’s choice to build a riff on a Brandy Alexander cocktail around it, is paying dividends with Matcha Me Crazy’s appearance being every-bit as pretty as it is tasty. The cocktail combines Kinsman Rakia, Tempus Fugit Crème de Cacao and a house-made matcha infused crema to a delight. Its light green hue presents bright and light on the eyes and on the pallet too.
Whether she’s encouraging you to try something off the menu, or recommending a cocktail pairing with a dinner plate, this barkeep’s enthusiasm for sharing experiences runs high.
Be sure to swing by Maverick in Southtown, and get yourself a Matcha Me Crazy today!
To make your own Matcha Me Crazy, check out the build below.
Matcha Me Crazy
1 oz. Kinsman Rakia
1 oz. Tempus Fugit Crème de Cacao
2 oz. Housemade matcha infused crema (Crème Anglaise)
2 dashes Fee Brothers Aztec Bitters
Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with a dusting of black cocoa and nutmeg, and cocoa nibs.
Maverick Texas Brasserie | 710 S St Mary's St | San Antonio | 78205