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By Julie Rothman and For The Baltimore Sun | October 3, 2014
Thanks to the ever-growing craft-cocktail movement, drinks made with fresh and regional ingredients, homemade syrups and quality artisanal spirits are showing up on menus throughout Baltimore. Using ingredients such as coffee-infused tequila, apple brandy and small-batch gin, local restaurants and bars are brimming with new cocktail offerings this fall. Some of the city's best mixologists shared the recipes for their signature libations, featuring belly-warming, spirit-forward flavor profiles just right for the cooler days of autumn.
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By Wesley Case and The Baltimore Sun | October 9, 2014
The conversion of a modest rowhouse into a bar inherits a problem with no obvious solution: What to do with such a limited space? These types of bars often rely on cosmetic tweaks like fresh paintjobs or new light fixtures to convey change. The results are usually improvements - recent examples include Shotti's Point in Riverside, Canton's Silks and Cockey's in Upper Fells Point - but rarely do these new businesses feel like drastic transformations. Bar Liquorice is a recent exception.
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By Meekah Hopkins and By Meekah Hopkins | March 11, 2014
The Cucumberous at Dooby's in Mount Vernon hits two March birds with one stone. It's a festive concoction of green - perfectly suited for St. Patrick's month here in the city. But more importantly, it's a light, herbaceous cocktail to usher in sweet, oh-so-desperately needed springtime. As the name implies, the drink centers around cucumbers - and flavors that pair well with the vegetable. "People always say it reminds them of a soothing spa treatment … pretty funny but that shows just how refreshing the Cucumberous is," said bar manager Josh Sullivan.
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By Julie Rothman and For The Baltimore Sun | October 3, 2014
Thanks to the ever-growing craft-cocktail movement, drinks made with fresh and regional ingredients, homemade syrups and quality artisanal spirits are showing up on menus throughout Baltimore. Using ingredients such as coffee-infused tequila, apple brandy and small-batch gin, local restaurants and bars are brimming with new cocktail offerings this fall. Some of the city's best mixologists shared the recipes for their signature libations, featuring belly-warming, spirit-forward flavor profiles just right for the cooler days of autumn.
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by Richard Gorelick and The Baltimore Sun | February 13, 2013
The Four Seasons invited me to a "virtual cocktail class" a little while back. It was fun. We were supposed to make the drinks at our desk, but I just pretended to. The presenters were Duane Sylvestre of the Four Seasons DC, Cory Cuff of the Four Seasons St. Louis and Adrian Ross-Boon. lead bartender at Wit & Wisdom in the Four Seasons Baltimore. Ross-Boon demonstrated how to make a Mad-Hatten, his twist on the classic, a combination of the Manhattan and the Rob Roy. He had an interesting answer when asked if the cocktail had a Baltimore "twist," he said he made it sweeter than he otherwise would have.
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By Erik Maza, The Baltimore Sun | March 17, 2011
For the home bartender, part of the fun is the experimentation. It can be joyous, disappointing, expensive — or all three. But Trent O'Connor and Brendan Dorr, two local bartenders, have some suggestions for a winning formula. Dorr, the bartender at B&O American Brasserie has won many awards for his recipes, most recently for a Barenjager Honey Liqueur he ominously called "El Oso" (The Bear). The cocktail, which is made out of Barenjager, tequila, Luxardo Maraschino Liqueur and Jerry Thomas' Decanter Bitters, earned him $1,000 in September and a trip to Oktoberfest in Munich.
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By Richard Gorelick and The Baltimore Sun | February 9, 2012
The Wine Market is hosting a cocktail tasting featuring Hum Botanical Spirit on Thursday night from 5 to 7 p.m. On hand will be Adam Seger, the Chicago-based mixologoist who concocted Hum, a very pretty, very, very red 70-proof liqueur infused with botanicals. Andrew Wienzirl, the Wine Market's executive chef is preparing light appetizers such as lobster with saffron coulis and Israeli couscous. The event's cost is $25. Call the Wine Market at 410-244-6166 for more information and tickets.
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By Meekah Hopkins and For The Baltimore Sun | September 24, 2014
In his 1935 essay "How to Drink Like a Gentleman," writer H.L. Mencken, Sage of Baltimore, compared drinking to sex: We could all use a few tips on how to do it correctly. Clearly, he had a lot of pent-up wisdom to impart, post-Prohibition era. Mencken spent much of that time lambasting the temperance movement in the pages of The Evening Sun, blaming teetotalers for ruining the perfect conviviality of a good drink. He once said a cocktail is "the greatest of all contributions of the American way of life [and]
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By Sam Sessa, The Baltimore Sun | May 13, 2011
A shot of vodka, a shot of whiskey, sweet-and-sour mix, a couple of ounces of orange juice, and a cherry and an orange slice to top it off. You must recognize it. The Black-eyed Susan has been the Preakness Stakes' official cocktail since time immemorial; at least since the '50s, estimates Pimlico historian Joe Kelly. The drink has not stayed stale. Its creators have reinvented it several over the years. The recipe above is the current mix: 3/4 oz. 42 Below Vodka, 11/4 -ounce Early Times Kentucky Whiskey, 3-oz.
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By Evan Siple | February 5, 2013
While the craft cocktail may be the mainstay for a quiet firelit evening at a jazz club, there comes a time in every establishment's life when patron volumes and desires trump the ability to slowly put together housemade infusions, bitters and tinctures in favor of something that can be put together quickly, efficiently, and above all else, uh, tastily. Enter the theme cocktail list. Whether at a fast paced rock 'n' roll sushi restaurant or, like Cowboys and Rednecks ("C&R Pub"), a country western joint, theme cocktails give catchy names and descriptions to cocktails that are easy to assemble for the inundated bartenders while keeping patrons' mouths happy.
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By Evan Siple and For The Baltimore Sun | October 1, 2014
South Baltimore's Prohibition-era cocktail lounge Idle Hour has a number of distinctions to its credit: 2009's Midnight Sun Best of the Best of the Best award for Best Pickle Back Shot for one. In addition, it's one of the region's top sellers of the French liqueur Chartreuse. Idle Hour sells so much Chartreuse per annum that the producers of the rather potent herbal beverage flew the owners to France and gave them a full-blown tour of the production facility, monk parties included (yes, it's named after a monastery)
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Wesley Case and The Baltimore Sun | September 24, 2014
Walking through Fells Point, Jamie Hubbard often stared at Pearl's, a bar on the corner of Aliceanna and Wolfe streets. Pearl's was a dive that offered cheap beer and pool tables, but Hubbard always envisioned more, especially given the prime location between Fells Point and Canton. “It just seemed like it wasn't living up to its potential,” Hubbard said recently. Earlier this spring, he and partner Mike Maraziti (the “Mike” of One-Eyed Mike's, where Hubbard is also the general manager)
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By Evan Siple and For The Baltimore Sun | September 17, 2014
Fells Point's self-appointed cocktail-nerd bar Bad Decisions recently rewrote its "Booze Bible" -- a rather sizable tome of original alcoholic creations that is constantly being added to and revised. From sophisticated blends to twists on the classics, all entries in the Booze Bible have one thing in common: an exceedingly zany (or in some cases outright offensive) name. One lengthily dubbed mezcal-based concoction that caught my eye is known as the Lonesome George's eHarmony Profile.
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By Kevin Rector and The Baltimore Sun | September 12, 2014
A 24-year-old Elkridge man was arrested Friday after police said he threw a Molotov cocktail at an Ellicott City tavern where employees had thrown him out for disorderly conduct. Kenneth Norman Conway, of the 6800 block of Sanctuary Court, was charged with arson, property damage, use of a destructive device and possession of incendiary material in the incident after an investigation led police to his house, Howard County Police said. About 35 people were inside the Diamondback Tavern in the 3700 block of Old Columbia Pike early Friday morning when Conway allegedly pulled a vehicle in front of the bar and tossed the Molotov cocktail, police said.
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Wesley Case and The Baltimore Sun | August 27, 2014
A running debate among my friends is which Baltimore bar has the most prime location. We all prioritize different elements, but the answer always seemed clear in my mind: 1629 Thames St., the peninsular Fells Point spot that most recently housed Shuckers for an eight-year run that ended last summer. When I first arrived in Baltimore in 2008, we would often visit Shuckers, for bar crawls, happy hours and late at night. We could drink on the patio and enjoy the view of the harbor, and the atmosphere was laid-back.
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By Meekah Hopkins and For The Baltimore Sun | August 26, 2014
Let's face it: Summer's over. But still, warm weather and plenty of daylight have me trying to squeeze those last few drops from the season. Read: Drink outdoors as frequently as possible. One of my favorite places to do so as of late has been at Sunset Cove in Bowleys Quarters in Baltimore County. The waterfront destination's sand, palm trees and boat slips are transformative enough to make you feel as if you're somewhere far away from life's reality. Its extensive cocktail list, filled with tiki-themed favorites and specialty crushes, make the tropical transporting even more seamless.
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Erik Maza and Midnight Sun | May 18, 2011
The Black-Eyed Susan has been the official cocktail of the Preakness Stakes since time immemorial. At least since the 1950s, estimates Pimlico Race Track historian Joe Kelly. The cocktail has been re-invented over the years, but not enough to satisfy people's complaints. Back in 1985, reporter Rob Kasper ran a contest to replace it with a new cocktail. It's time to give a coup another try. It's not like there isn't precedent. The White Carnation had been the official cocktail of the Belmont Stakes for years, until master mixologist Dale DeGroff suggested a change to his version of whiskey punch, which he called the Belmont Breeze.
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