Nestled in a historic courtyard beneath century-old live oak trees in the Kimpton Santo Hotel, The Study at Dean’s is a cocktail aficionado’s paradise. This reservation-only bar offers an intimate setting that’s perfect for those who appreciate high-quality ingredients, thoughtful presentation, and an inviting ambiance

And who better to have behind the bar than San Antonio’s own David Naylor. With 17 years of bartending experience under his belt, he’s honed his craft in some of the most exciting cocktail scenes. His journey began as a server, but it wasn’t long before he found himself behind the bar, mixing drinks and crafting experiences for guests. David has an impressive resume, including a stint at the renowned Aviary in Chicago, where he gained insight into high-end cocktail creation. When he’s not behind the bar, David spends his time paddle boarding, hiking, or exploring new places. He loves checking out the food and bev scene whenever he goes, particularly Mexico City and Chicago.

For the Tour, David crafted a standout cocktail called the Santo Nues Alejandro. This innovative batched cocktail features a delightful blend of Giffard Vanille de Madagascar, rehydrated milk powder, candied pecan-infused Giffard Crème de Cacao, Amaro Nonino, Fino Sherry, Fee Foam Bitters, and a pinch of salt. What makes this cocktail special is the meticulous process behind it. The milk is rehydrated, then combined with the alcoholic ingredients and a touch of citric acid. After sitting for about 20 minutes, it’s strained through a wet towel and a chinois until clarified to create an indulgent but balanced cocktail, with nutty and vanilla notes, a touch of sweetness, and just the right amount of complexity.

So, gather your friends, make a reservation, and visit The Study at Dean's and try David’s exquisite Santo Nues Alejandro now through NYE.