Did you know that The Fairmount Hotel made the Guinness Book of World Records in 1986 as the largest structure ever moved on wheels? We’re sure glad it did too. Otherwise, had it stayed in its original location, the hotel would have been demolished, and we wouldn’t get to enjoy the Rum Raisin Brandy Alexander in one of San Antonio’s most historic buildings.

And we may never have met Megan Currington, the barkeep behind this creamy creation. Believe me when I say creamy. In addition to the 1 ounce of heavy cream in the cocktail, it’s topped off with a spiced rum infused whipped cream. Like I said, creamy.

Megan, a Georgia native (one of three barkeeps participating in the tour from Georgia), spent time during COVID drinking… like lots of folks, but she wasn’t only doing it for pleasure. She wanted to explore and learn more about different types of spirits. This led to her obsession with grappa. Another bit of knowledge for you, grappa is a spirit made by distilling the pomace, ie the skins, pulp, seeds and stems left over from grapes after winemaking.

Megan decided to mix this new spirit discovery into her take on the Brandy Alexander with surprising success. Several drops of moscato grappa are placed on top of the foam to enhance the aromatics and booze it up a bit. It works. The final touch are the three brûléed raisins placed on top. Similar to the three espresso beans in an espresso martini, the three raisins signify health, wealth and happiness this holiday season. We’ll drink to that!

And you should too.

Stop by to visit Megan, drink a Rum Raisin Brandy Alexander and strike up a convo about her painting or her paternal twin that looks nothing like her. You’ll have to visit Thursday - Sunday since she’s wrapping up a degree in public administration at UTSA the rest of the time.

Rum Raisin Brandy Alexander.

1/2 oz. Kinsman Rakia
1/2 oz. Spiced Rum
1 oz. Chocolate Liqueur
1 oz. Heavy Cream
Moscato Grappa

Instructions. Combine all ingredients into a tin with ice. Shake vigorously. Double strain into a coupe. Top with spiced rum infused whipped cream and finish with drops of moscato grappa.

Garnish. Three brûléed raisins.