Brandy Alexander Tour 2020: The Hayden & A Tahini Bit

A Tahini Bit by Haleigh Guillory of The Hayden // Dorcol Distilling & Brewing Co.

If you are not a fan of Kinky, the legendary Texas writer and musician Kinky Friedman, whom the Express News writer Paul Stephen recently likened the then yet-to-open Hayden to, you’d have missed the witty nod to the legend, and most likely the early excitement around the new restaurant.

Located at The Boardwalk on Broadway, just south of Hildebrand, The Hayden is a Texas- and Jewish deli-inspired eatery, with a polished interior, and fantastic food and drink offerings.

Though only recently opened, the bar is tended by a seasoned barkeep, Haleigh Guillory, a Lake Charles, Louisiana native who spent several years at Sternewirth. She’s an avid student of rich flavors in drinks and eats alike, and regularly leans on her French Créole heritage and extensive travels in sharing her diverse experiences with flavors, with her guests.

It’s no surprise then that her dairy-free A Tahini Bit, is simultaneously a great riff on the classic Brandy Alexander, and a nod to modern attitudes toward alternative ingredients. Her inspiration came from a house chocolate babka with tahini caramel, but her own lactose intolerance makes her sensitive to diverse dietary restrictions and drives her desire to use ingredients that are least exclusionary.

With A Tahini Bit, Haleigh combines Kinsman Rakia with amaretto, oat milk and an egg white for another sure 2020 Brandy Alexander Tour classic!

Try making Haleigh’s A Tahini Bit by following the below instructions at home.

A Tahini Bit

1.5 oz. Kinsman Rakia

1/2 oz. Amaretto

1/4 oz. Velvet Falernum

1 oz. Tahini Caramel Oat Milk*

1 egg white

Instructions to make Tahini Caramel Oat Milk: Add salt, tahini and honey into a basic Caramel recipe which consists of heavy cream, butter and white sugar. Heat over low flame. Once melted, add mixture to oat milk and continue heating until the entire mixture is warm.   

Instructions: Combine all ingredients in a tin with no ice, and dry shake vigorously. Add ice to tin, and shake vigorously. Double strain into a coupe. Garnish with six drops of espresso-infused Giffard Crème de Cacao, and sprinkled sesame seeds.

The Hayden | 4025 Broadway | San Antonio | 78209

Brandy Alexander Tour 2020: Kuriya at The Cherrity Bar & Coconuts For Kinsman

Coconuts for Kinsman by Janine Usher at Kuriya at The Cherrity Bar // Dorcol Distilling & Brewing Co.

Located across from the Alamo Dome on Cherry Street, Kuriya at The Cherrity Bar is the ramen bar and Japanese restaurant owned by Chef Ernie Bradley.

The generosity behind donating bar profits to local charities, and their drive to source locally grown or made produce, beer and spirits when ever possible, makes this near East Side gem incredibly special.

They’ve done a ton of things well since their opening, but among them all, the sense of community they built at the corner of “montana y cherry,” is by far their greatest achievement.

Their commitment to community is on full display in their support of locally distilled Kinsman Rakia, and participation in the 2020 Brandy Alexander Tour.

A native of Belize, Cherrity’s barkeep Janine Usher elected to build a non-dairy riff on the classic Brandy Alexander, and included coconut in not only the ingredient list, but also the cocktail name, Coconuts for Kinsman as a witty nod to the excitement behind using Kinsman.

House made chocolate coconut cream, Kinsman Rakia and Café del Fuego in an equal-parts build made for an easy drinking, slightly nutty, non-dairy dessert cocktail that’s neither too sweet nor too filling. Chocolate curls garnish this simply elegant Coconuts for Kinsman cocktail that you’ll want to try more than once.

Try making Coconuts for Kinsman at home by following the below instructions.

Coconuts for Kinsman

1 oz. Kinsman Rakia

1 oz. Café del Fuego

1 oz. House chocolate coconut cream

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with freshly peeled chocolate curls.

Kuriya at The Cherrity Bar | 302 Montana St | San Antonio | 78203

Brandy Alexander Tour 2020: The Fairmount Hotel Terrace Rooftop Bar and the A Kin To Horchata

A Kin To Horchata by Andrew Culver of The Fairmount Hotel Terrace Rooftop Bar // Dorcol Distilling & Brewing Co.

Located on South Alamo Street across from the HemisFair ‘68 grounds, The Fairmount Hotel began its storied history as a Victorian-era inn in 1906 at the intersection of Bowie and Commerce Street.

To make room for the eventual Marriott Rivercenter Hotel, on March 30, 1985, The Fairmount Hotel took a six-day, world-record journey rolling on the streets of downtown to its current location at 401 S Alamo.

After the initial reconstruction, and several facelifts since, the hotel now blends historic charm and modern style, for a truly authentic San Antonio experience. The stunning views of the city skyline were once the star attraction of the Terrace Rooftop Bar.

Today, the star attraction of the bar is barkeep Andrew Culver’s A Kin To Horchata cocktail.

Combining Kinsman Rakia and white Crème de Cacao with a house-made Mexican ice cream made with brown sugar, cinnamon and a touch of butter for a perfect mouth feel, Andrew’s 2020 Brandy Alexander Tour entry is simple, with a ton of flavor.

His father taught him early in life the Navy SEALs training philosophy of slow is smooth and smooth is fast, and at 15, and youngest in class, the San Antonio native raced sprint cars to his second consecutive SW Texas senior regional championship.

At 16 he started working in kitchens, and soon after, fell in love with the observation that “food pulls people together.”

Today, advancing guest’s taste profiles by combining familiar with less familiar ingredients is what excites him the most. His use of a 4-mushroom simple syrup in one of the menu items is a testament to his never settling for complacency, and never rushing through a task.

Visit Andrew and the barkeeps at The Fairmount Hotel Terrace Rooftop for the spectacular views, and the newest star attraction, A Kin To Horchata cocktail.

Follow below instructions to make your own A Kin to Horchata cocktail at home.

A Kin to Horchata

1 oz. Kinsman

1 oz. White Crème de Cacao

1 oz. House made Mexican Vanilla ice cream batter  

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with grated cinnamon.

The Fairmount Hotel | 401 S Alamo St | San Antonio | 78205

Brandy Alexander Tour 2020: The Fairmount Hotel Lobby Bar and the Orange Bon Bon

Orange Bon Bon by Megan Currington of The Fairmount Hotel Lobby Bar // Dorcol Distilling & Brewing Co.

Whether arriving in the lobby to check in to the hotel, or await one’s turn at the hostess stand for a seat at NONNA Osteria, The Fairmount Hotel Lobby Bar is so much more than a pit-stop en route to a final destination.

While the Fairmount Hotel’s corner eatery is a well known commodity, and the bar’s size seem modest, the depth of the spirits behind the bar, and the creativity of the barkeeps that work it, are well-kept secrets fully on display in this year’s Brandy Alexander Cocktail Tour.

Inspired by her mom and her love of the candy by the same name, the Orange Bon Bon cocktail marries Kinsman Rakia, Grand Marnier and cream masterfully, in an incredibly well rounded orange dessert form.

Megan’s reliance on a heavier pour of the 84-proof Rakia than typically found in a classic Brandy Alexander, re-balances the cocktail entirely.

Throw out the notion that this cocktail must be too sweet leaving no one wanting seconds, and usher in Megan’s Southern hospitality worthy of the most serious of imbibers ‘ extended lobby stay, and allow yourself to enjoy another round of the Orange Bon Bon!

For those too far to visit Megan at the Lobby Bar in person, follow the instructions below to make your own Orange Bon Bon cocktail at home.

Orange Bon Bon

1.5 oz. Kinsman Rakia

1/2 oz. Grand Marnier

3/4 oz. White Crème de Cocoa

1 oz. heavy cream

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with grated cinnamon. Top with a fresh nutmeg sprinkle and a dash of the spicy pepper tincture. Cover the cocktail surface flatly from rim to rim with the loosely whipped orange essence cream, made with orange zest and heavy cream.

The Fairmount Hotel | 401 S Alamo St | San Antonio | 78205

Brandy Alexander Tour 2020: Maverick & Matcha Me Crazy

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

Brandy Alexander Tour 2020: Ocho at Hotel Havana & Cloud 9 Alexander

Cloud 9 Alexander by Dan Beaupre of Ocho at Hotel Havana // Dorcol Distilling & Brewing Co.

Located in the “quiet” part of the San Antonio River Walk, Hotel Havana is the quintessential boutique hotel. At just 20+ rooms, this historic space is where “bygone elegance meets the playful spirit of modern age.” A local favorite, Ocho at Hotel Havana is truly where “old and new worlds converge,” and barkeep Dan Beaupre’s Cloud 9 Alexander truly delivers on that premise.

Dan, born in Illinois, came to Texas after a short stint in Colorado as a wilderness/forest firefighter. An outdoorsman, Dan executed a very creative take on the classic, separating the traditional cream from the ingredient list in the cocktail “build” itself, and re-introduced it to the cocktail in the form of a garnish foam, or a cloud.

The cocktail’s 3 ounces of total booziness drinks easy, making Cloud 9 Alexander at Hotel Havana a must try.

Ocho is a destination to dine or brunch and imbibe comfortably, without feeling “hotel-ish.” It’s a gem you must visit, BA2020 Tour, or not, and this guitar-playing Eagle Scout of a barman has given us all another excuse to stop by Ocho at Havana.

To make your own Cloud 9 Alexander, check out the build below.

Cloud 9 Alexander

1 oz. Kinsman Rakia

1 oz. Giffard White Crème de Cacao

1 oz. Heering Cherry Liqueur

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a rocks glass over a large format ice cube. Dry shake (shake without ice) 1 oz of Half and Half and pour over ice cube. Garnish with a dusting of cinnamon and a Maraschino cherry.

Hotel Havana | 1015 Navarro St | San Antonio | 78205

Brandy Alexander Tour 2020: Coco Alexander at Signature

Coco Alexander by Roger Montaño of Signature // Dorcol Distilling & Brewing Co.

Inspired by four-time James Beard Award nominee Chef Andrew Weissman, Signature is the stunning restaurant at La Cantera Resort, and is easily one of the best fine-dining experiences in San Antonio. The bar program is run with equally high standards which are on full display with this year’s Brandy Alexander Tour entry under the name Coco Alexander.

Nutty, by his own admission, the barkeep responsible for Signature’s Coco Alexander is Roger Montaño, a San Antonio native that returned to his hometown after a stint at semi-pro baseball career on the East Coast. Roger wanted to get away from the standard heavy cream or ice cream in his cocktail, and instead opted for a flavor he really loves: coconut. Nuttiness, all around here folks.

“The name speaks for itself with the coconut and chocolate,” says Roger, adding he “wanted to add even more depth by using Cocchi de Torino.” He concludes his own description of this house menu item with “Rakia gets so well integrated with subtleness rounding out the apricot, I love all (flavors) that we have here.”

With coconut milk in lieu of the more traditional cream, this lactose-free dessert cocktail drinks light and is a great night cap. If you dare calorie count this holiday season, this treat can be put on repeat without the guilty feeling.

House-made vanilla bean syrup, and dashes of Aztec Chocolate, Angostura and walnut bitters all add complexity to this creative take on a classic Brandy Alexander cocktail.

Be sure to go by Signature and try the Coco Alexander on your next outing!

To make your own, check out the build below.

Coco Alexander

1 oz. Kinsman Rakia

3/4 oz. dark  Crème de Cacao

1 oz. Coconut Milk   

1/2 oz. Cocchi de Torino

1/2 oz. Vanilla Bean Syrup

4 dashes Chocolate Bitters

2 dashes Angostura bitters

2 dashes Walnut Bitters

Instructions: Combine all ingredients into a tin with ice. Shake vigorously and double strain into a coupe that has been rimmed with the toasted coconut shavings.

Signature | 16401 La Cantera Parkway | San Antonio | 78256

Brandy Alexander Tour 2020: Boxcar Bar & Phoebe Snow

Phoebe Snow by Ashanti Williams of Boxcar Bar // Dorcol Distilling & Brewing Co.

Boxcar Bar is a relative newcomer to the scene having only opened about a year ago. In that short time, the bar has earned a reputation as a relaxed, laid-back lounge with good music and even better drinks.

If cocktail history is your strength, you’ll recognize that Ashanti Williams, the creative mind behind the Phoebe Snow cocktail, built his 2020 Brandy Alexander Tour submission around no subtle nods to history, and the origins of the Brandy Alexander cocktail, a.k.a. Alexander No. 2, dating back to early 1900s.

For the rest of us, here’s a quick trip down memory lane to Hotel Rector, New York City’s premier pre-Prohibition lobster place, at, or around, 1900.

The bartender there, a Troy Alexander, was tasked with creating a white cocktail to be served at a dinner celebrating Phoebe Snow, a fictional spokeswoman used in an advertising campaign for the Delaware, Lackawanna and Western Railroad’s passenger service from New York to Buffalo. The company was getting the message across that it powered its locomotives with anthracite, a new clean-burning variety of coal, with their ads showing Ms. Snow traveling while wearing a snow-white dress.

To create something special that reflected the goals of the campaign, barkeep Troy Alexander combined all the white things: gin, cream and white creme de cacao, giving rise to the cocktail that became known as the Alexander. Luckily for everyone, some time after the campaign, gin was replaced by brandy, and the Alexander No. 2, or the modern day Brandy Alexander, was born.

Fast forward a dozen decades to 2020, to a San Antonio native Ashanti Williams, a barkeep who geeks-out on flavor profile books, wants to retire in Rome, and would rather sip on a cocktail than drink a beer or a glass of wine, and his elegant Phoebe Snow cocktail at Boxcar Bar, beautifully blending cocktail history with Kinsman Rakia.

As Ashanti put it, Phoebe Snow cocktail “has lightness to it. It has sweetness. It’s got creaminess. You get the coconut. The apricots notes sit in the middle, just kind of dancing with flavors of cinnamon.” He created a cocktail that’s “easy to replicate at home to impress the in-laws or simply treat yourself,” concludes Williams.

So make Boxcar Bar your next 2020 Brandy Alexander Tour stop, and dive right into history.

To make your own Phoebe Snow, check out the build below.

Phoebe Snow

1 oz. Kinsman Rakia

3/4 oz. Licor 43

1/2 oz. Cognac

1/2 oz. Soley Coco

1/4 oz. Orgeat

Instructions: Combine all ingredients in a tin with ice and shake vigorously. Double strain into a coupe. Garnish with a dusting of nutmeg and cinnamon, and an orange zest.

Boxcar Bar | 125 Lamar St | San Antonio | 78202

Brandy Alexander Tour 2020: Sternewirth & the Friar Alexander

Friar Alexander by Jason Garcia of Sternewirth at Hotel Emma // Dorcol Distilling & Brewing Co.

Sternewirth, the bar at San Antonio’s world class Hotel Emma, is named after the Sternewirth Privilege, which allowed employees of breweries to drink free beer during the workday. Easily one of the most beautiful settings in San Antonio, Sternewirth has been serving up delicious drinks since 2015.

One of those delicious drinks is the Friar Alexander, created by Sternewirth barkeep Jason Garcia. Garcia, a native Texan whose hands down favorite ice cream flavor is Rocky Road and loves making cocktails, pushed the Brandy Alexander envelope by adding Yellow Chartreuse to his build.

“I wanted to play with the ‘herbaceousness’ of Yellow Chartreuse, and Amaro Nonino plays great with both Kinsman and Chartreuse. The spirits cut really well through the cream,” said Garcia.

A touch of Yellow Chartreuse in a Kinsman – Amaro Nonino cocktail is always a winner. Its herbal notes accentuate the fruit-forward Kinsman and add additional depth while giving the traditional dessert cocktail a lighter feel overall.

Try the Friar Alexander out for yourself and be sure say hello to Jason on your next visit to Sternewirth.

Build your very own Friar Alexander by following the build below.

Friar Alexander

1 oz. Kinsman Rakia

1 oz. Heavy Cream

½ oz. Amaro Nonino

½ oz. Tempus Fugit Crème de Cacao

 ¼ oz. Yellow Chartreuse

Instructions: Combine ingredients in a shaker tin with ice and shake vigorously.  Double strain into a coupe glass.  Garnish with grated nutmeg.

Sternewirth | Hotel Emma at The Peal

Brandy Alexander Tour 2020: Thai Me Up Brandy at Biga on the Banks

Thai Me Up Brandy by Kim Romo of Biga on the Banks // Dorcol Distilling & Brewing Co

Biga on the Banks, a San Antonio Riverwalk staple, has established itself as one of the best fine dining restaurants in the city, and it’s no surprise that their bar program run by Kim Romo is on par, living up to the culinary standard set by Chef Bruce Auden and company.

So who is this Kim Romo, you ask? Well…

Kim hails from Seattle, prefers cocktails to beer or wine, wants to retire on a beach, and hates doing laundry. Plus…believe it or not, her religion professor at Columbia was Uma Thurman’s dad, so she’s practically famous.

She’s also the one responsible for the Thai Me Up Brandy, this year’s Brandy Alexander Tour creation. Thai chili sauce serves as the inspiration for this cocktail. “I wanted to play with a thai chili infusion and am really excited about how the cocktail came together. Light on the body with a slight hint of spice, “ said Romo.

Thai chili infused cream and hellfire bitters are the secret behind this spicy sipper. In case you’re feeling adventurous and want to recreate it at home, the full recipe is below.

Thai Me Up Brandy

1.5 oz  Kinsman Rakia

1 oz. Thai Chili-infused Cream (pre-made)

1 oz. Giffard Crème de Cacao

2-3 drops of Bittermen’ss Hellfire Bitters

Instructions: Combine above ingredients in a tin with ice. Shake. Double strain into a coupe and garnish with a star anise.

Try one this month at Biga on the Banks!

Biga on the Banks | 203 S St Mary's St | 78205

Kinsman Rakia 2019 Brandy Alexander Tour: An Old World Alexander at Pastiche & Jet-Setter

Our Brandy Alexander Tour features a little throwback. If you enjoyed the Brandy Alexander at Juniper Tar before the bar’s untimely demise, you’ll want to visit Jet-Setter and sister-bar Pastiche!

Bar owner Benjamin Krick is sharing his recipe from 2017’s Brandy Alexander Tour with bar-goers at his latest bars. He uses Kringle Cream, which adds nutty, buttery flavors of a classic Wisconsin kringle pastry and is made with real Wisconsin cream, 5x distilled Caribbean rum and ONLY natural ingredients. 

Pastiche & Jet-Setter // Old World Alexander

1 oz. Kinsman Rakia

1 oz. Kringle Cream

1/2 oz. Tempus Fugit Crème de Cacao

Combine all ingredients in a tin over ice.  Shake.  Strain into a rocks glass over crushed ice. Dust with Abuelita chocolate for garnish.

Visit Pastiche and Jet-Setter now through December 31 and try one today!

Kinsman Rakia 2019 Brandy Alexander Tour: Bar 1919 Tries out a Buñuelo Alexander

This story starts at H-E-B while bar manager Cory Farmer was picking up his weekly groceries. Cory wandered over to the baking aisle where he stumbled upon a box of buñuelo chips. He considered buying the box, but was ultimately sold on the sweet holiday treat by a fellow shopper.

“This tiny Hispanic lady came out of nowhere and was like these are my favorite,” Cory said. “She totally sold me.”

He went home and noshed on the chips, while thinking of a way to recreate the cinnamon-y flavors in a cocktail. He landed on Bar 1919’s iteration of the Kinsman Brandy Alexander. For the Buńuelo Alexander, Cory combined Kinsman Rakia, heavy cream, orange vanilla spice tea simple syrup, Caffe del Fuego, and a few dashes of spiced chocolate bitters to create a balanced number whose flavor profiles resemble that of a fresh buñuelo. The finishing touch? A buñuelo chip for guests to snack on.

“I have to hide them from myself at the bar,” Cory said. “A new spot every day, just so I don’t finish them myself.”

Try one this month at Bar 1919!

Kinsman Rakia 2019 Brandy Alexander Tour: Ocho at Hotel Havana's Brandy-Filled Horchata

Things take a Caribbean approach at Ocho inside Hotel Havana where new Food and Beverage Director Will Weaver utilizes Kinsman and aged rum to create his Brandy Alexander.

Served in a rocks glass over ice, Ocho’s Brandy Alexander combines Kinsman Rakia, añejo rum, sweet vermouth, cinnamon simple and Crème de Cacao. After a few good shakes, the tipple is poured over ice and topped with a healthy dash of cinnamon and a cinnamon stick.

The result is a boozy horchata of sorts, perfect for sipping on the patio as you overlook the San Antonio River Walk in all its holiday glory. Try one now through December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: The Modernist keeps it classic

When The Modernist opened in 2017, cocktail lovers around San Antonio knew they were in for a treat. Here was one of the area’s most creative bartenders, Olaf Harmel, opening a bespoke cocktail bar near the heart of downtown.

The result is commitment to both service and quality cocktails and that’s what makes each experience at The Modernist so unique. You’ll see that reflected in The Modernist’s Kinsman Brandy Alexander, which blends a plethora of ingredients to create a fabulous sipper.

For this decadent Rakia Alexander, Olaf blends Kinsman with heavy cream, vanilla ice cream, amaretto, dark Crème de cacao, Cynar for earthiness, a few drops of cold brew coffee and a hint of simple syrup to produce a balanced and creamy cocktail. It’s sweet without being cloying and the Kinsman’s apricot backbone shines through.

Head to The Modernist before December 31 to enjoy a Rakia Alexander of your own!

Kinsman Rakia 2019 Brandy Alexander Tour: An Eastern European Alexander at Still Golden

When building this year’s Kinsman Brandy Alexander, Still Golden Social House bar manager Stephan Mendez reached for more flavors from Eastern Europe.

Stephan paired Kinsman Rakia, our Serbian apricot brandy, with Becherovka, a Czech herbal bitters made with more than 20 herbs and spices. Modifications also included switching almond milk for heavy cream, making this a great cocktail for our lactose-intolerant friends. The result is a spice-forward cocktail that levels out with the smoothness of Kinsman Rakia.

Head down to Still Golden and try one before December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Francis Bogside's Monastery Milkshake

Next time you’re at Francis Bogside, ask for the Monastery Alexander! Created by bartender Zach Bright, the riff on the Brandy Alexander at Francis takes a pretty classic approach, but adds an interesting twist!

By adding Chartreuse, an herbal liqueur made by Carthusian monks, Zach adds peppery and herbaceous notes that balance the sweetness of the Crème de Cacao and Kinsman.

No vows of silence are required to drink this cocktail! Try a Monastery Milkshake now through December 31 at Francis Bogside.

Kinsman Rakia 2019 Brandy Alexander Tour: Rosella at the Rand Gets in the Spirit

Rosella at the Rand’s newest Bar Manager has a very familiar face.

Fans of great cocktails will recognize Elisabeth Forsythe, an industry pro who’s worked across the city who also lays claim to being San Antonio’s second Miss Speed Rack Texas. But she took her time on this year’s Brandy Alexander, and you’ll want to as well.

For her tour contribution inside the popular coffee shop/restaurant, Elisabeth tapped flavors of walnuts found in Don Ciccio & Figli Nocino and bumped up the apricot flavors with an apricot liqueur. The result is a boozy and Kinsman-forward tipple that’ll keep you warm this holiday season.

Try one at Rosella at the Rand now through December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Hoppy Monk's Masala Alexander

Lactose-intolerant friends, take heed! Not all of the Brandy Alexanders on this year’s tour deal in dairy.

Hoppy Monk, a supporter of all things local and independent, uses a mix of coconut and almond milk for their 2019 Kinsman Brandy Alexander. For this year’s tour, bar manager Ricardo Ruiz tapped a familiar flavor profile to spice up his Brandy Alexander.

He infused the almond and coconut milks with a house-made masala chai blend of cinnamon, black pepper, star anise, cardamom, and ginger. Ricardo added black tea during the last five minutes of heating the milk mixture to add herbal notes, without the tannic qualities of tea.

“I love chai. In my opinion, Mexican and Indian cooking are very similar,” Ricardo said.

Try it at the Hoppy Monk now through December 31!

Kinsman Rakia 2019 Brandy Alexander Tour: Bohanan's Deconstructs the Brandy Alexander

Houston Street serves as a perfect backdrop to enjoy Bohanan’s Kinsman Brandy Alexander. Created by bartender Roy Dutton, the Brandy’s Winter Dream is our only hand-stirred Alexander of the tour and that’s not the only thing that sets it apart.

Roy, who you may have previously seen shaking tins at Biga on the Banks and the Downtowner Bar in New Braunfels, stirs 1 ounce Kinsman, 1 ounce Tempus Fugit Crème de Cacao together to combine a boozy base, and tops it with hand-whipped cream infused with ginger. The result is a deconstructed Brandy Alexander of sorts that leans on spice and stone fruit flavors found in the Kinsman to create a lovely tipple.

You’ve got until December 31 to get your own taste of this dessert cocktail at one of the city’s best restaurants!

Kinsman Rakia 2019 Brandy Alexander Tour: A Blissful Union at Biga on the Banks

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.