Viewing entries tagged
Dorcol Distilling and Brewing Company

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It Started with a Still

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When Boyan and Chris set out to open Dorćol Distilling Company (we weren’t brewing just yet), the first step was easy. The guys needed a still, and a coppersmith was practically extended family.

They connected with Nenad Poparić, a family friend and still maker based out of Novi Sad, Serbia, a city just an hour north of Boyan’s boyhood home in Belgrade. 

Nenad, a second generation coppersmith has been making stills all his life. He crafted similar still used by Boyan’s paternal grandfather (known as deka to the boys) and was commissioned the task of creating Dorćol’s hand-crafted, direct-heat copper still. 

Just as Dorćol Distilling was a family endeavor, so was crafting its still. Nenad made the 400-liter traditional European copper still alongside his son Igor, a third generation still maker. Dorćol’s still became the first of its kind to bare both still makers’ seals at its head. 

Tools of the trade found inside Nenad’s Novi Sad shop…

Tools of the trade found inside Nenad’s Novi Sad shop…

The still left Novi Sad in December of 2012 and made it to the port of Houston a month later in January 2013 with short stops along the way in the Croatian port city of Rijeka and Egypt. Since then, the still’s been responsible for distilling 17,000 liters of low-wine of our first product, the award-winning Kinsman rakia, a delicately balanced spirit filled with character and aroma. The small still is responsible for another 40,000-plus liters of grape-brandy and single-malt whiskey that’s yet to be put on the market. 

Given Kinsman’s popularity, and our passion for creating amazing spirits, a second still was commissioned to the Poparićs in April of 2017 and was completed in October of the same year. The 750-liter still No. 2 made it to the States in January of 2018, complete with a few custom design tweaks that accommodate our production process. 

Boyan, Nenad, Chris, Nick Kenna and Igor in Serbia, September 2017.

Boyan, Nenad, Chris, Nick Kenna and Igor in Serbia, September 2017.

This 2019, we’re banking on two stills being better than one!

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FeBREWary Updates

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This January, we released our heftiest ale yet — our HighWheel Russian Imperial Stout.

For February, Randy took it down a notch with an American Brown Ale, released during our GroundDog Day celebration on February 2 (Groundhog Day, get it?). This was only the third-ever HighWheel American Brown Ale.

This malty beer with an American hop presence clocked in at 30 IBUs, 6.1 percent ABV , and 19 SRM. Ask for it at Piatti Eilan, all Big Hops locations, Stout House, Dignowity Meats, St. Joseph’s Hall, The Point Park & Eats and 502 Bar.

Or stop by Dorćol for a taste, and while you’re here, sample our core lineup (Betty Kölsch, Coq Hardi Saison, 56 IPA, Porter, Hefeweizen, Irish Red Ale and Extra Pale Ale), as well as our HighWheel Small Batch series (Russian Imperial Stout, and Black Kölsch).

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Mardi Paws Takes Over Dorćol Distilling + Brewing on February 23

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This February 23, we’re celebrating all things pets with our friends at 4 Paws Animal Hospital.

From noon to 4 p.m., we’re hosting a Mardi Paws Block Party and closing a portion of LaChapelle Street to welcome pet-supply vendors with treats, the latest in pooch and kitty fashions and pet-friendly services. Ten percent of the bar’s proceeds will benefit the Animal Defense League of Texas.

There will be treats aplenty for all the humans as well, as we welcome Third Coast Kitchens (the restaurant group behind The Cookhouse, NOLA Brunch, and Bud’s Rotisserie) for an authentic crawfish boil; fresh-fried beignets from market-favorite The Beignet Stand; and whimsical milkshakes from Honeysuckle.

Leashed and well-behaved pets are invited to don their best Nawlins-inspired ensembles for our pet parade, emceed by local fashion guru and former Express-News staff writer Michael Quintanilla.

Join us for Heritage Ranch pet food samples from our friends at H-E-B; giveaways from Rudy’s Feed Store; training demos by Stephanie Garza of Pup, Pup and Away; fun games from See Spot Run Pet Sitting, pet ambassadors from the Animal Defense League of Texas, Kinsman-filled FURRICANES, and more!

Noon-4pm, Saturday, February 23, Dorćol Distilling + Brewing Co., 1902 S. Flores St.

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New Works by Michael Stoltz

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Second Saturday is here and we’re celebrating the opening of a new exhibit.
New Works by Michael Stoltz will open Saturday, January 12 at 7 p.m. with the artist on-hand. Stoltz, an alumnus of the University of Texas at San Antonio, has been creating art in the city for the past 15 years.

His latest focuses on minimalist compositions drawn or painted with intentional repetitious mark making as a form of meditation.

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Kinsman Rakia 2018 Brandy Alexander Tour: Tribeca 212

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Rudy Souberbielle took over the reigns at Tribeca 212 earlier this year, adding more than 30 years of design and hospitality experience to the Olmos Park favorite.

For Tribeca 212’s Brandy Alexander variation, Rudy tapped former co-worker and kombucha maker Bret Roberts to help highlight the apricot flavors in Kinsman Rakia. Roberts’ creation adds a new twist to the much maligned fruitcake by infusing vanilla ice cream with various fruits, and garnishing with dried apricots rehydrated using Kinsman Rakia.

Tribeca 212 // Fruitcake Alexander

2 1/2 oz. Vanilla Ice Cream with select chopped fruit

1/2 oz. Kinsman Rakia

1/2 oz. Chambord

1/2 oz. Disaronno

Combine ingredients in a shaking tin. Dry shake. Strain into martini glass. Garnish with dried cranberries, pineapple, rehydrated apricots using Kinsman Rakia and a mint leaf.

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Kinsman Rakia 2018 Brandy Alexander Tour: The Modernist

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Cocktail aficionados familiar with The Modernist will be up for a stellar rendition at this bespoke bar owned by Olaf Harmel and Gerry Shirley.

Harmel plays off the terroir displayed by the apricots shipped in for Kinsman Rakia from Grocka near Belgrade, adds slight notes of bitterness from the Cynar and finishes with a satiny cocktail that’s less sweet than most on the tour.

The Modernist // Brandy Alexander

1 1/2 oz. Kinsman Rakia

3/4 oz. Heavy Cream and Coconut Cream, equal parts

1/4 oz. Vanilla Ice Cream

1/2 oz. Crème de Cacao Dark

1/2 oz. Clement Coconut

4 to 5 Dashes Saline

Combine all ingredients in a shaking tin. Dry shake. Strain into coupe or stemmed glassware.

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Kinsman Rakia 2018 Brandy Alexander Tour: Still Golden Social House

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The Brandy Alexander tour makes it first stop ever at Still Golden Social House where bar manager Stephan Mendez adds an unexpected ingredient to the mix.

A half ounce of Tapatio tequila añejo counters the sweetness of the apricot for a result that’ll be a hit with horchata fans.

Still Golden Social House // Golden Alexander

1 1/2 oz. Kinsman Rakia

1/2 oz. Tapatio Tequila Añejo

3/4 oz. Crème de Cacao

3/4 oz. Heavy Cream

Combine all ingredients in a shaking tin. Shake vigorously and strain into chilled coupe. Finish with a light dusting of fresh nutmeg.

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Kinsman Rakia 2018 Brandy Alexander Tour: Piatti

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There’s two very different chances to try a Brandy Alexander at Piatti. Beverage Supervisor Matt Collett created a pair of wintry cocktails with unique twists. Visit the Quarry for a Wonderland, that uses a Nocino liqueur to add a depth of flavor; or visit Eilan for The Santa Clause, which pairs Kinsman with a holiday simple syrup of nutmeg, sage, orange peel, clove and star anise) in a Collins glass for a refreshing holiday cocktail.

Piatti Quarry // Wonderland

1 1/2 oz. Kinsman Rakia

1/2 oz. Nocino walnut liqueur

3/4 oz. Heavy Cream

1/2 oz. Cinnamon Simple Syrup

Combine ingredients in a shaking tin. Add ice. Shake. Strain into coupe. Garnish with cinnamon.

Piatti Eilan // The Santa Clause

1 1/2 oz. Kinsman Rakia

1/4 oz. Branca Menta

1/2 oz. Holiday Simple Syrup (Collett makes his using nutmeg, sage, orange peel, clove and star anise)

1/2 oz. Heavy Cream

Topo Chico

Combine Kinsman, Branca Menta, simple and heavy cream in a shaking tin. Add ice. Shake vigorously. Top with Topo Chico.

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Kinsman Rakia 2018 Brandy Alexander Tour: Ostra at Mokara Hotel & Spa

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Over at Mokara Hotel & Spa, TJ Longoria was thinking of his favorite campfire snack while creating his Brandy Alexander variation.

“Who doesn’t love a s’more?,” said Longoria.

Can’t argue with that logic. Longoria, who has spent tiem at Jazz, TX, Cured, Bar 1919 and now Ostra, tweaked the original recipe by adding a hint of agave, and a hazelnut touch. It’ll keep you warm, that’s for sure.

Ostra at Mokara Hotel & Spa // Alexander S’more

1 oz. Kinsman Rakia

1/2 oz. Frangelico

1/2 oz. Crème de Cacao

1 oz. Heavy Cream

1/4 oz. Agave Syrup

Combine Kinsman Rakia, and other ingredients in a shaking in. Add ice and shake at length, like you mean it. Strain into martini glass and top with graham cracker crumbs and smashed cacao nibs.

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Kinsman Rakia 2018 Brandy Alexander Tour: Ocho at Hotel Havana

Espresso Alexander/Jess Elizarraras

Espresso Alexander/Jess Elizarraras

Picture it: You’re strolling along the San Antonio Riverwalk, taking in the sights and sounds, wishing for a boozy beverage to warm your bones.

That wish can become a reality with a visit to Hotel Havana where Food & Beverage Director Sean Goodale is putting a cozy spin on the Brandy Alexander at Ocho. For his rendition, Goodale adds a shot of espresso and a blend of cinnamon-infused simple syrup to create an inviting tipple that will help you keep the night going, or serve as the perfect digestif after a delectable dinner at Ocho.

Ocho at Hotel Havana // Espresso Alexander

1 oz. Kinsman Rakia

1 oz. Frangelico

1/2 oz. Cinnamon Simple Syrup

2 oz. Espresso

1 oz. Steamed Milk

Pinch of nutmeg

Combine Kinsman, Frangelico and Simple Syrup in a tin and shake. Pour into mug and top with hot espresso, steamed milk and finish with a pinch of nutmeg.

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Kinsman Rakia 2018 Brandy Alexander Tour: George's Keep

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Kinsman Rakia 2018 Brandy Alexander Tour: George's Keep

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As the opening barman at Dorćol Distilling + Brewing Co, Nick Kenna is intimately familiar with the distilled apricot flavors of Kinsman and his variation — complete with charred cinnamon stick — packs a punch.

Kenna might not be a fan of creamy cocktails, but his tongue-in-cheek approach adds a thick layer of frothy heavy cream that delivers a velvety mouthfeel and plenty of flavor.

George’s Keep // Milk Was a Bad Idea

1 oz. Kinsman Rakia

1 oz. Stolen smoked rum

3/4 oz. Tempus Fugit Crème de Cacao

3/4 oz. Punt E Mes

1 1/2 - 2 oz. Heavy Cream

1/2 oz. Brown Sugar Cinnamon Syrup

Stir Kinsman Rakia, Crème de Cacao, and Punt E Mes together and pour over a large rock. In a shaking tin, combine heavy cream and brown sugar cinnamon syrup and dry shake until frothy. Top with a light dusting of cinnamon and burnt cinnamon stick on side of glass.






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Kinsman Rakia 2018 Brandy Alexander Tour: El Colegio at Omni La Mansion

Neapolitan Alexander/Jess Elizarraras

Neapolitan Alexander/Jess Elizarraras

Tourists and locals alike will want to get a taste for El Colegio’s creamy, dreamy Neapolitan Alexander. Created by mixologist Diana, the variation is an ode to Christmas past when she would sneak into her grandparent’s freezer and eat scoops of Neapolitan ice cream while no one was watching.

El Colegio at Omni La Mansion // Neapolitan Alexander

1 1/1 oz. Kinsman Rakia

1 oz. White Crème de Cacao

2 oz. Scoop of Neapolitan ice cream

Sprinkles, for rimming

Pour Kinsman Rakia and White Crème de Cacao over chocolate, vanilla, strawberry ice cream. Shake. Rim martini glass with sprinkles of choice and pour neatly.


Neapolitan Alexander/Jess Elizarraras

Neapolitan Alexander/Jess Elizarraras

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Kinsman Rakia 2018 Brandy Alexander Tour: The Brooklynite

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After five years of setting the tone for cocktail standards in the San Antonio area, The Brooklynite is months away from relocating to a new home. But until then, there’s still time to enjoy expertly made cocktails at 516 Brooklyn Ave.

Bartender Rachel Rainwater leaned into the chocolatey nature of the Brandy Alexander while catering to the dairy-averse. Using a vegan chocolate Ripple pea milk, the Brandy Frapp alludes to Terry’s milk chocolate orange balls, or at the very least an orange mocha frappuccino you can enjoy with friends.

The Brooklynite // Brandy Frapp

1 oz. Kinsman Rakia

1 oz. 03 Orange Liqueur

1 oz. Ripple Chocolate Milk

Combine with ice in shaking tin. Shake. Strain into a rocks glass. Top with crushed ice and dark chocolate shavings.


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Kinsman Rakia 2018 Brandy Alexander Tour: Biga on the Banks

Biga on the Banks//Jess Elizarraras

Biga on the Banks//Jess Elizarraras

Spirits Manager Shane Clifford has been behind the bar at Biga on the Banks for the past five years. It’s from that unique perspective that he’s able to share the unique story of Kinsman Rakia.

“I love the story, the origins, and I love telling visitors to San Antonio that it’s being distilled right here in downtown,” Clifford said.

For his 2018 Brandy Alexander, Clifford created a depth of flavor with the addition of maple syrup and a touch of apple bitters that help enhance the apricot notes in the Kinsman.

Biga on the Banks // Rakia Alexander

1 oz. Kinsman Rakia

1 oz. Heavy Cream

1/4 oz. Maple syrup

2 Dashes apple bitters

3/4 oz. Tempus Fugit Crème de Cacao

Combine all ingredients in a shaker in and dry shake. Shake with ice. Strain into martini glass and top with cocoa powder.


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Kinsman Rakia 2018 Brandy Alexander Tour: Liberty Bar

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Kinsman Rakia 2018 Brandy Alexander Tour: Liberty Bar

Liberty Bar’s Yoko’s Oh No//Jess Elizarraras

Liberty Bar’s Yoko’s Oh No//Jess Elizarraras

History plays a huge part at Liberty Bar, the storied San Antonio staple that opened in 1980 and relocated to the Southtown area in 2010. Bartender Phillip Zamora decided to tackle the Brandy Alexander with some cheeky historical context.

Long rumored to be John Lennon’s favorite tipple, the Brandy Alexander at Liberty Bar takes on a creamier mouthfeel with the addition of a egg yolk and a double shake. The result? A smooth, egg cream-esque variation on the boozy holiday favorite.

Liberty Bar // Yoko’s Oh No

1 oz. Kinsman Rakia

1/2 oz. Amaretto

3/4 oz. Creme de Cacao

3/4 oz. Heavy Cream

1 Egg Yolk

Combine all ingredients into a shaker tin. Dry shake at length. Wet shake and strain into a coupe. Garnish with fresh nutmeg.

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Kinsman Rakia 2018 Brandy Alexander Tour: Bar 1919

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Kinsman Rakia 2018 Brandy Alexander Tour: Bar 1919

The Rakia Road Alexander/Jess Elizarraras

The Rakia Road Alexander/Jess Elizarraras

It was all about collaboration at Bar 1919, where Don Marsh and bartender Corey Farmer tag-teamed the creation of this year’s Brandy Alexander. This variation adds a citrusy touch from the China-China, made with sweet and bitter orange peels, and a sweet, spicy ginger foam created by Marsh for a refreshing take on the classic.

Bar 1919 // Rakia Road Alexander

1 oz. Kinsman Rakia

1/2 oz.China-China liqueur

1/2 oz. Creme de Cacao

1/4 oz. Ginger Foam

1 oz. Cream

Combine ingredients in a shaker tin. Add ice.  Shake. Strain into a coupe. Top with seasonal foam and coco.

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Kinsman Rakia 2017 Brandy Alexander Tour: Piatti

2017 Brandy Alexander Tour:  Piatti

2017 Brandy Alexander Tour:  Piatti

Piatti is well known for serving up Italian-inspired fare at both it's Quarry and Eilan locations.  Lucky for us, they're both also participating in this year's Brandy Alexander Cocktail tour with two unique and imaginative takes on the classic.   

Concocted by Beverage Director Matt Collett, both takes enhance the original with the addition of white chocolate and an espresso liqueur, respectively.  Whether you're a fan of chocolate, coffee, or both, you won't want to miss what Matt put together for a perfect after-meal libation. 

PIATTI AT THE QUARRY // DANDY ALEXANDER

1 oz. Kinsman Rakia

1 1/4 oz. Godiva White Chocolate Liqueur

1 1/4 oz. aromatized heavy cream (pink peppercorn, clove, cinnamon)

1 drop of tiki bitters

Rim coupe with chocolate ganache. Combine all ingredients in a tin over ice.  Shake.  Double strain into coupe and top with freshly-ground pink peppercorn.

 

PIATTI AT THE EILAN // CAFFE ALEXANDER

1 oz. Kinsman Rakia

1 oz. Caffe Broghetti

1 oz. heavy cream

1/2 oz. Lazzaroni Amaretto 

Combine all ingredients in a tin over ice. Shake. Strain into coupe and garnish with ground cinnamon dust

Dorcol Distilling Co.:  Piatti

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Kinsman Rakia 2017 Brandy Alexander Tour: Bite

2017 Brandy Alexander Tour:  Bite

2017 Brandy Alexander Tour:  Bite

This eclectic restaurant is well known for pouring creativity into everything that they do.  From the art on the walls to the food on your plate, Chef Lisa Astorga-Watel has created a fun and unique culinary experience in the heart of Southtown. 

Bite's Alexander Frappe is a perfect example of this creativity.  This rich and creamy cocktail features an entire scoop of pistachio gelato to go along with crushed pistachios on the rim.  Whether you eat the gelato or let it melt into the cocktail, there's no wrong way to savor Bite's take on the classic Brandy Alexander.  

 

Bite // Bite's Alexander Frappe

1 oz. Kinsman Rakia

1 oz. crème de cacao

1 pistachio gelato scoop

1 oz. heavy cream

Combine ingredients in a tin over ice. Shake. Double strain into a coup with a finely crushed pistachio rim

Dorcol Distilling Co.:  Bite

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Kinsman Rakia 2017 Brandy Alexander Tour: The Brooklynite

2017 Brandy Alexander Tour: The Brooklynite

2017 Brandy Alexander Tour: The Brooklynite

This stylish cocktail joint has long been a local favorite for their playful twists on classic cocktails. The BKSA Alexander is no exception with the team over at Brooklynite throwing golden grahams into the mix. 

This decadent cocktail boasts notes of honey, nuts and vanilla and has a silky mouth feel.  If you're looking to satisfy your sweet tooth, the BKSA Alexander has you covered.  

 

BROOKLYNITE // BKSA ALEXANDER

1 oz. Kinsman Rakia

1/4 oz. white chocolate macadamia nut liqueur

1 oz. house cereal milk (rice, almond, heavy cream infused with golden grahams)

Combine ingredients in a tin over ice.  Shake. Double strain into a coup

Dorcol Distilling Co.:  The Brooklynite

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