Supper, located inside Hotel Emma, is the perfect backdrop for any cocktail. The hotel itself is a San Antonio landmark—a former 19th-century brewhouse that’s been transformed into an extraordinary 146-room hotel, rich in history yet with a modern twist. Supper offers a welcoming atmosphere that celebrates San Antonio’s rich culinary heritage. The restaurant’s approach to dining is rooted in authenticity, offering an elegant but approachable ambiance that’s perfect for trying something new—like the Kinsman Alexander.

And behind the Kinsman Alexander is Stephen Spencer. Making his way to San Antonio from Dallas, Stephen is not just a bartender; he’s also the lead singer of a punk band called Tetsuo. Talk about a guy with a diverse set of skills! He’s also got soft spot for wine, especially a crisp dry Riesling, and a cute kitten named Aria, which means “noble friend” in Farsi—a nod to his partner’s Persian heritage. Now that’s a name with a story!

Stephen’s Kinsman Alexander takes the traditional Brandy Alexander to new heights. It comes with a blend of Nixta Licor de Elote Liqueur—a creamy, corn-flavored liqueur from Jilotepec, Mexico, Giffard White Crème de Cacao, and Green Chartreuse, an herbaceous liqueur that adds complexity and depth. The result is a cocktail that’s both smooth and bold, with a balance of sweetness, richness, and just a touch of herbal freshness.

But what truly sets this drink apart is the garnish. Enter Eric Trevino, the Le Cordon Bleu of Culinary Arts graduate, and talented pastry chef at Supper. Eric has crafted a delightful brandy snap to top off Stephen's cocktail, made from sugar, butter, Kinsman Rakia, and a hint of ginger. This sweet and spicy addition not only looks stunning but adds a whole new layer of flavor to your drinking experience.

Visit now through NYE and savor the Kinsman Alexander with a side of brandy snap!