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.”