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brandy alexander tour

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Kinsman Rakia 2018 Brandy Alexander Tour: Hoppy Monk

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Hoppy Monk has always been skillful at weaving in beloved Mexican flavors into their food and drinks. Their Brandy Alexander for iteration, the Mazapan Alexander, is the collaborative brainchild of bartender Brittany Dinhobl and bar manager Ricardo Ruiz.

When developing the drink, Dinhobl wanted to bring the flavors of San Antonio to the mix. Together with Ruiz, they developed a liqueur using HighWheel’s Black Kölsch (we call her Veronica), vodka, guajillo peppers and Mazapan de la Rosa, a Mexican candy made with various peanuts, almonds and pistachios.

Though the cocktail uses half-and-half instead of heavy cream, the viscosity remains, and the result is a blend of flavors both salty, sweet and subtle. A dash of powdered peppers and toasted nuts finishes this unique cocktail offering.

Mazapan Alexander

1 oz. Kinsman Rakia

1 oz. Half-and-Half

1 1/2 oz. Mazapan Liqueur

Combine ingredients in a shaking tin. Add ice. Shake vigorously. Strain into coupe. Garnish with powdered toasted nuts.

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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: 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: 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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