(Gene Sweeney Jr, Baltimore…)
The fall cocktail menu at B&O Brassiere proves that it takes more than just apple and pumpkin flavors to capture the season.
"I wanted to create a drink that screamed fall — something that was rich and yet lively," head bartender and mixologist Brendan Dorr explains. His spirited concoction, the Orchard Express, a twist on the brandy-and-cognac-heavy Sidecar, speaks to both.
The Express is a zippy infusion of more sophisticated autumnal tastes. The base spirit is still cognac — Remy Martin VS — but Dorr lightens the mood with two key ingredients: a Rothman & Winter apricot cordial and Cocchi Barolo Chinato. The cordial, made with juice rather than the usual syrup, is sweet without being sugary. The Chinato, an Italian dessert wine, deepens the drink with a spicy, almost mulled blend of rhubarb and plum. Honey syrup and lemon finish it off, maintaining the balance of fullness of flavor.
Skip the cinnamon and cider for a night and opt for a more refined, yet approachable fall drink. Ripe and well-rounded, the Orchard Express is truly a harvest of a cocktail.
How to make the Orchard Express
1 oz. Remy VS
3/4 oz. Rothman & Winter apricot cordial
1/2 oz. Cocchi Barolo Chinato
1/2 oz. lemon juice
1/2 oz. honey syrup
Shake all ingredients then strain into a cocktail glass; garnish with a fresh twist of lemon.
Where to get it
2 N. Charles St., Downtown