Great Baltimore cocktails: The Gold Cobbler at Gold Bar

  • All that glitters.
All that glitters. (Evan Siple, Baltimore Sun )
March 04, 2014|By Evan Siple | By Evan Siple

Nestled in an old Korean office building adjacent to a vacant lot resides Gold Bar, one of Baltimore's newer establishments. Gold Bar serves as a sister bar to highly regarded the Crown — right across the hall but with a measured difference in atmosphere (more rock-show oriented).

Gold Bar offers its own eclectic mix of live music, craft cocktails, and ... Asian cuisine (sure, why not?). Dimly lit, sparsely decorated and DIY to the core, what better place to enjoy a whiskey-loaded fruit cocktail, right?

The Gold Cobbler is bartender Greg Mergner's spin on the classic Cobbler, which traditionally consists of sweet sugary fruits and wine or champagne. His concoction comes loaded with fruit juices and hunks of berries but lays down the law with Bulleit rye, Luxardo Maraschino liqueur and a healthy dose of bitters to offset the otherwise sweet, sweet nature of the Cobbler's base ingredients. "I've been tinkering around with this one for a while and feel like it struck a healthy balance. Plus it has a ton of fruit," said Mergner. And it's true, this thing is packed with berries and garnished with a pineapple wedge, which I recommend placing in the drink to absorb some of the boozy goodness. A fine way to finish an almost decidedly tropical cocktail.

Were the Gold Cobbler's interesting juxtaposition of being a tiki drink at a rock club enough, which it is, there's an added bonus to the cocktail list of a "gourmet" selection of Pickle Back shots to cleanse the palate in between fruity beverages. High-quality pickle brine from Tanner's pickles adds a wide range of flavors, from Old Bay to habanero, to complement various twists on the Pickle Back formula. The "deadly" variety, which features a Prairie Fire (whiskey or tequila with hot sauce) and the aforementioned habanero-infused pickle juice seemed devilishly tempting, but my tender innards begged for mercy. Maybe next time.

How to make the Gold Cobbler

2 oz. Bulleit rye

3/4 oz. Cointreau

1/2 oz. Luxardo Maraschino liqueur

1 oz. lemon juice

1 oz. orange juice

1 oz. pineapple juice

Dash Fee Brothers barrel-aged bitters

Dash Bittermens tiki bitters

Fresh fruit as available

Combine all liquid ingredients in shaker with ice and blackberries, blueberries, raspberries or whatever berry is available. Shake vigorously. Pour into glass and garnish with pineapple slice.

Where to get the Gold Cobbler

Gold Bar

1910 N Charles St. 2nd floor; Station North



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