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Mix It Up: Fall Pimm's Cup


Though the temperatures continue to tease us with their will-they-won’t-they dip below 80 dance, we’re thinking about fall flavors.

Luckily for us, stone fruits such as apricots used to make Kinsman pair exceedingly well with apples and cinnamon — classic autumnal tastes that hint at cooler climes and crunchy leaves.

Our fall menu will be released this upcoming October 18, but here’s a quick tease — sweaters optional.

Fall Pimm’s Cup

1 ounce Kinsman Rakia

1/2 ounce lemon juice

1/2 ounce Pimm’s

1/2 ounce brown sugar simple infused with cinnamon and star anise

1/4 ounce All-Spice Dram

Irish Red Ale for topping

Combine all ingredients except the beer in a tin over ice. Shake. Pour into Collins glass and top with Irish Red Ale.



A Kinsman Paloma

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Often times inspiration strikes in quirky ways.

Bar regular Silvia Alcaraz, owner of Dignowity Kolaches and Cocina Heritage Catering, popped into the tasting room with a bottle of Fresca and asked for a Paloma.

The Paloma, a cocktail that combines grapefruit soda with tequila, hails from Mexico and is comparable to the Greyhound, which combines grapefruit juice with either gin or vodka.

For our summer menu, we combined Kinsman Rakia with grapefruit juice, lime juice, and topped it with Fresca. We finish the cocktail with a healthy shake of Peychaud’s and a beautiful grapefruit slice for added zest.

Kinsman Paloma

1 1/2 Kinsman Rakia

1/2 ounce Grapefruit Juice

1/2 ounce Lime Juice

Fresca, for topping (or grapefruit soda of choice)

Peychaud’s bitters

Directions // Combine Kinsman and juices in a tin with ice. Give it a quick shake, pour into a rocks glass and garnish with a grapefruit slice. Add crushed ice. Top with Fresca (or grapefruit pop of choice); add Peychaud’s and enjoy.


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Behind the bar with Olaf Harmel


When Olaf Harmel arrived to San Antonio, he got here at a time when the craft cocktail revival was in its infancy. All these years later, the longtime barman is gearing up to relocate from his modest upstairs bar at Bluebox to Brigid, a modern American restaurant expected to open soon in Southtown, where Harmel will run a more culinary-driven cocktail menu. At the bar, Harmel said he wants to circulate spirits regularly to accommodate the always-changing food menu. Still, the one bottle he always wants to have on hand is Kinsman Rakia. 

How did you get into bartending? 

I didn't do it intentionally. A friend of mine opened a bar in Corpus Christi and I helped run the bar for awhile. But I needed to learn how to bartend. So I read a lot and applied myself. When I came to San Antonio I had to be full on focused. You can't be a bar manager without knowing how to bartend. 

What makes Kinsman Rakia an interesting spirit to use in cocktails? 

It's one of those spirits that elevates people. It's just so unique that it broadens people's drinking perspective. It has a unique flavor and texture but still has some heat to it. I love products that have a full-flavor profile. As a bartender I enjoy being in a position of introducing people to new things they haven't had before. 

What ingredients play well with the spirit? 

Gin, citrus go well with it. Raspberries, plums, grapefruit, mandarin, ginger. It blends really well with almonds, basil, pretty much anything that goes well with apricots. Just a small amount of Kinsman will enhance the cocktail. It's very supple. It's a year-round spirit you can use to make refreshing, luscious cocktails. 

Photos by Sara Ellis/Dorćol Distilling Company

Sunshine Daydream

1 1/4 ounces Kinsman Rakia

1/4 ounce apricot liqueur

1/4 ounce Amaretto

1 ounce cranberry juice

1/4 ounce lemon juice

Peach, quartered

Instructions: Lightly muddle peach quarter in the bottom of a rocks glass. Set aside. Assemble remaining ingredients into a cocktail shaker, add ice and shake. Strain cocktail into the rocks glass filled with ice. Garnish with peach slices and blackberry. 

Cocktail by Olaf Harmel of Blue Box

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