Leche de Tigre brings Peruvian spirit to life with bold flavors, rich history, and vibrant coastal roots. They’re not shy about reinterpreting tradition; they’re authentic, not traditional. The kitchen and bar work in harmony, rooted in the Peruvian experience while guided by curiosity, creativity, and a drive to explore. It’s also worth noting they’re included in the Michelin guide as a recommended restaurant, which sets the scene for a dining-and-drinking experience that feels both special and approachable.

Derek Fredricks is the barkeep to thank for the Brandy Volteada. A Laredo native who has been in the industry since 2014, Derek cut his teeth working a short stint as a barback before moving to a beer garden, where he fell in love with the camaraderie of the service industry. He is the kind of guy who loves meeting new people and sharing a laugh, a trait he honed while catering private events before landing at Leche de Tigre. When he is off the clock, Derek is a man of simple but passionate pleasures. He loves cooking, listening to vinyl, drawing, and is a massive gamer—perhaps more than he cares to admit. In fact, if he could choose any superpower, he’d opt for the ability to blast a Kamehameha beam from his hands, a serious nod to his love for the Dragon Ball franchise. He dreams of visiting Japan one day, but for now, he is happy enjoying a crisp draft beer, a good hamburger, or anything covered in cheese. As he likes to say, "Food for the tummy is food for the soul!"

Now on to the cocktail! Derek’s aim was to weave Peruvian elements into a Brandy Alexander, so he leaned into their crema volteada—the Peruvian twist on flan—and essentially transformed it into a rompope base that mingles with brandy and Benedictine. Rompope is a traditional Mexican eggnog-like liqueur made from eggs, milk, vanilla, spices, and rum or brandy. You learn something new everyday! Licor 43 Chocolate is added for depth and a hint of cocoa-tinged warmth. A house-made red wine cordial—reduced with wine, sugar, water, vinegar, raspberries, and dark chocolate—drops in with a fruity-tart richness that keeps the sweetness from tipping over. The cocktail is presented in a coupe, topped with freshly grated Peruvian dark chocolate for that final aromatic and textural wink. The tasting notes read like a story: a creamy, velvety base that’s gently sweet with a kiss of nutty vanilla, cocoa, and a subtle orchard-red fruit lift from the cordial. It finishes with a refined, cocoa-swole finish and a whisper of caramel from the crema volteada itself. Speaking of crema volteada, a precise bite sits alongside the cocktail, mirroring the dessert influence and offering a creamy, custardy bite that echoes the cocktail’s sweetness while providing a soft, textural counterpoint. It might be hard to order just one of these.

Uber on over to Leche de Tigre now through NYE to get hands-on with this creative take on a classic Brandy Alexander. Paired with the crema volteada edible moment, it’s the kind of experience that makes a night out feel like a small, delicious revelation.