It’s five o’clock somewhere

If you know me – or follow me on Instagram – you know I like a cocktail. A drink at the end of a long day is nice treat every once in a while. But last week, I was doing my…um, “research” and went out six nights. In a row. I was tired. But happy. Happy to discover so many great drinks in Charm City. Here are a few that really stood out to me…

Clamour at Woodberry Kitchen – Roundstone rye whiskey, hop & lemon mead, lime bitters, smoked apple molasses and Maryland blackberry wine

Edinburgh Rose at Wit & Wisdom – Edinburgh gin, lillet rosé, rose petal syrup, lemon and egg white

Coppertop at B&O Brasserie – Bluecoat gin, yellow chartreuse, ginger syrup, lemon juice and peppercorns

Buttercup at Fleet Street Kitchen – pisco, laurel, pressed apple, lime, Cunningham Farms egg

Sora at PABU – Hangar One mandarin flower vodka, fresh lemon, crushed strawberry, orange bitters and bitter lemon soda

Sweet Willi at The Food Market – Green Mountain organic lemon vodka, muddled basil and strawberries, simple syrup and lime juice

Bootlegger at Woodberry Kitchen – WK spiced rum, triple berry mead, lemon, house genepi cordial and thyme

Dixfield Sour at B&O Brasserie – Pisco portion, blueberry thyme cordial, lemon juice and egg white

Yuki No Sakura at PABU – Nigori sake, Combier cherry rouge, lime, Pamplemousse rosé and lemon soda

I noticed some cocktail trends on my spring tour. Things like pisco. And egg whites. Lots of fresh herbs and more and more flavored bitters and infused liquors. Also, many places are doing cocktails with ice cubes in interesting shapes and flavors. Nick Jones at PABU makes mint ice cubes for their Keiba Yutaka cocktail – Bulleit bourbon, ginger liquor, simple syrup and mint – and it’s pretty darn good. As the cube melts, the drink changes a bit. To me, it got better…but I’m also partial to Bulleit bourbon…thanks to The Wine Source and Snowpocalypse 2010. I’ll definitely be having the Keiba Yutaka again soon.

Also, PABU’s General Manager Anthony Kinn made me what was probably the best sazerac I’ve ever had. Really, really smooth. And guess what, the first cocktail I tried at Wit & Wisdom? The Company – a gin cocktail. I thought I hated gin! But when it’s saffron gin mixed with rhubarb honey, lemon and orange bitters – on it. #ilikeginnow

I hope you enjoy this little Baltimore cocktail round up. Go and try some of these. I’m not sure I will do another seasonal drink tour in under a week again. I’m exhausted!

 

 

 

 

top photo by Wildfire Restaurant