Blue Box.
Blue Box, the swanky cocktail shop at the Pearl, has been pouring cold beer and craft cocktails for almost a decade. If you’ve ever wondered how they came up with the name, visit their website for a stroll down memory lane. The more you know…
In 2013, Blue Box was also one of the first bars to carry Kinsman Rakia, and having them participate again in this year’s Brandy Alexander Tour is extra special. And they certainly didn’t disappoint.
Their take on the classic cocktail is all booze. Yes you read that right. All. Booze. In the history of the world, has there ever been an all booze Brandy Alexander? Maybe. But in this rendition, even the once-zero-proof heavy cream floated on top has a cassis liqueur mixed with it. Who would create such a thing?
Cruz Mojica, that’s who.
This San Antonio native (and McCollum High graduate for the S.A.-types who keep up with that sort of thing) has been tending bar for 17 years, and what started out as a temporary college gig, became a career. This fellow Longhorn (Hook ‘em!) who majored in Kinesiology (this Longhorn did too!) entered cocktail competitions early in his career and while traveling and meeting others in the industry fell in love with it. His love of the cocktail is rivaled only by his other love interest: yoga. He so fell in love with it that he now teaches it and plans to travel to Bali… to hold hands and sing Kumbaya with fellow yogis. (editor’s interpretation)
But back to the cocktail. This all booze riff on the classic is well balanced with notes of ripe bananas dancing around on your tongue. And if that isn’t enough to get you excited, just look at it. It’s gorgeous. It looks like a coupe full of HighWheel Betty with just the right head. Don’t believe me? Swing by Blue Box and enjoy a Foster the Family now through NYE.
Foster the Family.
1.5 oz. Kinsman Rakia
1 oz. Cassis Cream
1/2 oz. Giffard Banane du Brésil
1/2 oz. Tempus Fugit Crème de Banana Liqueur
Instructions. Combine all ingredients in a mixing glass and stir. Top with cassis cream (combine heavy cream and cassis liqueur in tin and shake).
Garnish. Blackberry dust from dehydrated berries.