When it came to creating a new take on the Brandy Alexander, Shane Clifford at Biga on the Banks wracked his brain for ideas. After all, the barman had created a few iterations for our Kinsman Brandy Alexander Tour throughout its five year run.
It wasn’t until his sous chef offered some help that an idea dawned on Shane.
Biga on the Banks, one of San Antonio’s premier restaurants both for its fare and its service, is known for its sticky toffee pudding, a comfortingly rich signature dessert, inspired by the British classic. For this year’s BA Tour, Shane dipped into the kitchen for some help.
“My sous said, ‘Think about the ingredients you have in front of you.’ That’s the challenge for this,” Shane said.
He used the house-made sticky toffee sauce from the dessert to create his Kinsman Brandy Alexander, layered it with a kick from some Ancho Reyes and created a mega dessert cocktail that’s perfect for the holidays.
Try it next time you’re at Biga on the Bank’s or try your hand at it at home.
Biga’s Brandy Alexander
1 ounce Kinsman Rakia
1 ounce Heavy Cream
1 ounce Ancho Reyes
1/2 ounce Toffee Sauce
Directions // Combine all ingredients in a shaking tin over ice. Shake vigorously. Strain liquid. Remove ice and dry shake to create a thick viscosity. Pour into brandy glass and top with cocoa powder for a chocolate nose.
