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Traditional and modern takes on the Preakness fave, the Black Eyed Susan

May 12, 2010|By Rob Kasper

Once again, I watched a mixologist prepare his version of a Black Eyed Susan. Once again, I tasted. Carey's version was slightly more complicated to make than the track's, but its flavors were outstanding.. The richness of the rye, mingled happily with the fresh citrus juices. The other ingredients offered just the right amount of sweetness.

This "snoball Susan" (Carey said the crushed ice in the cocktail reminded him of another local treat) was a superior cocktail, one that any Marylander would be proud to claim as the local libation.

After one sip I was smiling. After several more sips I was ready to sing. A verse from the state song, "Maryland My Maryland," came to mind, in part because it described my condition. It goes: "My mother state, to thee I knee."

Pimlico's Black Eyed Susan

Makes: 1 drink

3/4 ounce vodka

1 1/4 ounce bourbon

3 ounces sweet and sour mix (sold in stores)

2 ounces orange juice

1 orange slice and cherry

Pour ingredients in above order into a ice-filled 10-ounce high ball glass. Stir, Add garnish.

Source: Pimlico web site

Nelson Carey's Snoball Susan

Makes: 1 10-ounce drink

The mix:

1 1/2 ounces freshly squeezed lemon juice

1 1/2 ounces freshly squeezed orange juice

1 ounce simple syrup (made with equal parts superfine sugar and boiling water)

The liquor:

2 1/2 ounces rye whiskey

1 ounce Cointreau

1 ounce white rum

Lemon peel and black cherries for garnish

Combine ingredients in a bowl or other mixing vessel, pour into highball glass filled with crushed ice. Garnish with a "flower" made with three strips of lemon attached to toothpick with a dark cherry in the center.

To make a quart: Mix 1 1/2 cups each of lemon and orange juice with 1 cup simple syurp. Add 13 ounces rye, 5 1/4 ounces each of Cointreau and rum. Stir , Refrigeratre, Pour into 10 ice-filled glasses.

Source: Grand Cru Wine Bar

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