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NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | December 21, 2005
Elizabeth Munro from Rapid City, S.D., was looking for a recipe for waffles made using club soda instead of milk. Ruth Whitlock from Westminster sent in her recipe for waffles made with club soda that she used to make frequently for her son who was on a milk-free diet. This is a very simple and quick recipe, thanks to the fact that it calls for using Bisquick mix. The substitution of club soda makes for very light and crispy waffles. The batter will not keep, but should you have any leftovers, the waffles freeze beautifully to later be popped in the toaster.
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ENTERTAINMENT
By Evan Siple and By Evan Siple | February 4, 2014
Regi's American Bistro has been a popular destination for the Federal Hill area for quite some time, and it's no surprise that over the years its cocktail program has come to a state of maturity to rival most in the city, let alone Federal Hill. With a seasonally rotating cocktail menu and one of the city's first rooftop fresh herb/fruit gardens, Regi's has been a true innovator, way ahead of its foodie-hipster rivals. So it should be no surprise that Regi's cocktails are some of the most potent and freshest around, though in these blustery conditions, some have gone by the wayside until the rooftop produce flows again.
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NEWS
By ROB KASPER | August 15, 2007
The Southside, a tangy cocktail made with mint, citrus juices and secrets, is an old-line favorite. It appears in the spring at tailgates in the Maryland hunt country and is still stirring at late-summer, white-shoe gatherings. Once served almost exclusively at private clubs, the cocktail has entered the public domain. Anyone of age now can enjoy a Southside by simply buying a mix and adding ice, rum, gin or vodka, and perhaps some club soda. Membership not required. Recently, I bought a bottle of Lindsay's Southside Mix, then compared the beverage it produced with the Southsides of Andy Ervin, the 85-year-old bartender at the Elkridge Club, and George Lee, the 87-year-old former bartender at the Green Spring Valley Hunt Club.
ENTERTAINMENT
By Evan Siple and By Evan Siple | October 23, 2012
Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs.
ENTERTAINMENT
By Evan Siple | April 9, 2012
With bridge construction and a large truck parking lot next to Barracudas in Locust Point, you probably wouldn't think "tropical paradise" when you first step through the door. But co-owner Paul Cuda's namesake, Cuda Punch, will bring your taste buds as close as they can get to Tahiti without booking a flight or cruise. The Cuda Punch is fully loaded with fruit. A base of their secret rum infusion, containing large amounts of pineapple, oranges and other citrusy goodness, lays the groundwork for this tropical libation, topped off with fresh-squeezed orange juice, club soda and a splash of fruit punch for color.
ENTERTAINMENT
By Meekah Hopkins | February 14, 2012
Bayne Joyes, managing director of Gitan Bistro Crú, takes cocktail naming almost as seriously as cocktail making. And he was willing to bet on it. "If you get the reference, the drink's on me," he said. Start doing your homework. You see, Joyes is "kind-of a fan" of obscure trivia. The drink menu at the new Canton restaurant reflects his quirky tastes, in both popular culture and quality liquor. Case in point: the Wiper. And yes, he stumped me. But after a sip, I didn't much mind.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to the Sun | June 21, 2007
For newcomers who don't know better, Raffy's seems to promise culinary disappointment. First, you notice the smell of stale smoke in the air. Then you see televisions everywhere, even embedded in the floor. Fun seems more important than food at this enormous bar and restaurant, and your waitress doesn't convince you otherwise. She recites the drink specials, even though it's barely noon, and belatedly remembers you wanted "some kind of fruit" in your club soda (a lime wedge), then still fails to bring it. Poor:]
ENTERTAINMENT
By Evan Siple and By Evan Siple | October 23, 2012
Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs.
ENTERTAINMENT
By Meekah Hopkins | September 21, 2011
I've got to admit, I was a little nervous watching Neil Dundee, manager/resident cocktail connoisseur at Tapas Adela, assertively select, then chop, a full jalapeno - seeds and all - to make the restaurant's signature Hot Bourbon. Then, he threw them in the glass and crushed them - "to get the jalapeno juices out" he reassured me. "You need those juices and the seeds to bring out the sweetness of the bourbon. " Maybe it was his confident smile, maybe it was the lush bar décor, maybe it was the sultry Spanish music wafting through this Fells Point tapas spot, but something made me believe him, even for a non-bourbon drinker like me. Adela's Hot Bourbon is one smooth customer.
NEWS
By ROB KASPER | August 9, 2006
Of all the ways to seek relief from the heat, I favor the practice of letting ice cubes swim in a cocktail. As the sun sets on a scorcher, I often find myself in the company of gin. My frequent companion on sticky August evenings is the gin rickey, a mollifying mixture of gin, lime, club soda and ice cubes. It is a tart tonic that takes the edge off what the poet Rudyard Kipling might call Maryland's bloody clime. Recently I explored additional remedies, ones that relied on ice cubes and booze.
ENTERTAINMENT
By Evan Siple | April 9, 2012
With bridge construction and a large truck parking lot next to Barracudas in Locust Point, you probably wouldn't think "tropical paradise" when you first step through the door. But co-owner Paul Cuda's namesake, Cuda Punch, will bring your taste buds as close as they can get to Tahiti without booking a flight or cruise. The Cuda Punch is fully loaded with fruit. A base of their secret rum infusion, containing large amounts of pineapple, oranges and other citrusy goodness, lays the groundwork for this tropical libation, topped off with fresh-squeezed orange juice, club soda and a splash of fruit punch for color.
ENTERTAINMENT
By Meekah Hopkins | March 19, 2012
I don't know about you, but this weather has made me want to drink. Hoping to will sunshine and cool breezes, I've been ordering every fruity, refreshing cocktail I can get my pasty, white hands on. I yearn for a summer tan, sun dresses, surf, sand, picnics in the park. Perfect timing, then, for Miss Shirley's to answer the call with their spiked take on a summer classic: the Strawberry Margarita Spritzer•. You may be familiar with the non-alcoholic version; it's Shirley's most popular drink.
ENTERTAINMENT
By Meekah Hopkins | February 14, 2012
Bayne Joyes, managing director of Gitan Bistro Crú, takes cocktail naming almost as seriously as cocktail making. And he was willing to bet on it. "If you get the reference, the drink's on me," he said. Start doing your homework. You see, Joyes is "kind-of a fan" of obscure trivia. The drink menu at the new Canton restaurant reflects his quirky tastes, in both popular culture and quality liquor. Case in point: the Wiper. And yes, he stumped me. But after a sip, I didn't much mind.
ENTERTAINMENT
By Meekah Hopkins | September 21, 2011
I've got to admit, I was a little nervous watching Neil Dundee, manager/resident cocktail connoisseur at Tapas Adela, assertively select, then chop, a full jalapeno - seeds and all - to make the restaurant's signature Hot Bourbon. Then, he threw them in the glass and crushed them - "to get the jalapeno juices out" he reassured me. "You need those juices and the seeds to bring out the sweetness of the bourbon. " Maybe it was his confident smile, maybe it was the lush bar décor, maybe it was the sultry Spanish music wafting through this Fells Point tapas spot, but something made me believe him, even for a non-bourbon drinker like me. Adela's Hot Bourbon is one smooth customer.
NEWS
By ROB KASPER | August 15, 2007
The Southside, a tangy cocktail made with mint, citrus juices and secrets, is an old-line favorite. It appears in the spring at tailgates in the Maryland hunt country and is still stirring at late-summer, white-shoe gatherings. Once served almost exclusively at private clubs, the cocktail has entered the public domain. Anyone of age now can enjoy a Southside by simply buying a mix and adding ice, rum, gin or vodka, and perhaps some club soda. Membership not required. Recently, I bought a bottle of Lindsay's Southside Mix, then compared the beverage it produced with the Southsides of Andy Ervin, the 85-year-old bartender at the Elkridge Club, and George Lee, the 87-year-old former bartender at the Green Spring Valley Hunt Club.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to the Sun | June 21, 2007
For newcomers who don't know better, Raffy's seems to promise culinary disappointment. First, you notice the smell of stale smoke in the air. Then you see televisions everywhere, even embedded in the floor. Fun seems more important than food at this enormous bar and restaurant, and your waitress doesn't convince you otherwise. She recites the drink specials, even though it's barely noon, and belatedly remembers you wanted "some kind of fruit" in your club soda (a lime wedge), then still fails to bring it. Poor:]
ENTERTAINMENT
By Meekah Hopkins | March 19, 2012
I don't know about you, but this weather has made me want to drink. Hoping to will sunshine and cool breezes, I've been ordering every fruity, refreshing cocktail I can get my pasty, white hands on. I yearn for a summer tan, sun dresses, surf, sand, picnics in the park. Perfect timing, then, for Miss Shirley's to answer the call with their spiked take on a summer classic: the Strawberry Margarita Spritzer•. You may be familiar with the non-alcoholic version; it's Shirley's most popular drink.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | July 31, 2002
Rum may not be as popular these days as in the 18th century, when consumption in the American Colonies was said to average about four gallons per person each year. But this storied brew of sugar cane and water is pleasing an increasing number of palates these days. The Beverage Journal reports that rum was the fastest-growing segment of the spirits category last year, selling some 50,000 gallons more than it had five years before. Some of this popularity is fueled by flavored rums, including products featuring vanilla, coconut, banana, pineapple and other flavors.
NEWS
By ROB KASPER | August 9, 2006
Of all the ways to seek relief from the heat, I favor the practice of letting ice cubes swim in a cocktail. As the sun sets on a scorcher, I often find myself in the company of gin. My frequent companion on sticky August evenings is the gin rickey, a mollifying mixture of gin, lime, club soda and ice cubes. It is a tart tonic that takes the edge off what the poet Rudyard Kipling might call Maryland's bloody clime. Recently I explored additional remedies, ones that relied on ice cubes and booze.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | December 21, 2005
Elizabeth Munro from Rapid City, S.D., was looking for a recipe for waffles made using club soda instead of milk. Ruth Whitlock from Westminster sent in her recipe for waffles made with club soda that she used to make frequently for her son who was on a milk-free diet. This is a very simple and quick recipe, thanks to the fact that it calls for using Bisquick mix. The substitution of club soda makes for very light and crispy waffles. The batter will not keep, but should you have any leftovers, the waffles freeze beautifully to later be popped in the toaster.
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