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brandy alexander

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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