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liberty bar

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Tickets for the 5th Annual Helado Borracho are now live!

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Our annual ice cream social is back!

Dorćol Distilling + Brewing Co. hosts its annual Kinsman-soaked ice cream desserts celebration featuring local pastry chefs and restaurants from across San Antonio. There will be two awards for the night: People’s Choice – voted on by guests at the event and Critic’s Choice – a panel of judges will decide who will be named this year’s Helado Borracho!

The winner of the Helado Borracho will also have the option to ‘pop-up’ at SA Cocktail Conference 2020 with an exclusive tasting for SACC attendees!

Who (so far): Liberty Bar, Maverick Texas Brasserie, Piatti, Hoppy Monk, Il Forno, Rosella Coffee Co., Bohanan’s Prime Seafood & Steakhouse. Stay tuned for more!

Admission, $10, includes samples from all participating restaurants. Click here for tickets!

A portion of proceeds of the event benefit Contemporary Art Month San Antonio, a 501(c) 3 non profit that presents the best our community has to offer at galleries, museums, performing arts spaces, schools, artist studios and various unconventional locations around the city each March.

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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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