Category Archives: Preferred Partners

“Baby Got Back” Bar Liquorice – Baltimore, MD

22 Tuesday Nov 2016

Posted by in At Your Service REWARDS, Baltimore, Baltimore Ravens, Bars, Dining - Restaurants, EAT. PLAY. LIVE., Lawfully IMBIBE, Leisure, Let's Drink On, Lifestyle, Maryland, Party On, Preferred Partners, Signature Cocktails, Work. Life. Balance.

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baby-got-back-5-final-1

Drink Ingredients:

  • 1.5 oz. of Bluecoat Gin
  • 2 Fresh blackberries
  • 2 Fresh slices of jalapenos
  • Dash of simple syrup
  • .5 oz. of lemon juice
  • .75 oz. of Pimm’s Liqueur

Drink Preparation:

  • Using an Old Fashioned Glass, add the Bluecoat Gin, blackberries, jalapenos & simple syrup.
  • Then muddle the ingredients.
  • Then add some ice.
  • Add the lemon juice and Pimm’s Liqueur.
  • Stir with bar spoon.
  • Cheers!

Our bartender in this video is Jessica Dupree of Bar Liquorice. Jessica is the bar manager at Bar Liquorice and you will be seeing more of her. Jessica’s knowledge behind the bar will put any customer at ease when seeking any style of beverage. She understands the nuances of blending alcohol, which should please any customer that walks through the door of Bar Liquorice.

This signature cocktail is sweet on the front and spicy in the back. The lemon juice gives it a slightly tart bite under the sweet and spicy flavor. The Pimm’s Liqueur pulls everything together to make it a full bodied drink. The botanicals in the Bluecoat Gin are subtle and smooth.

“Panama Jacques”Birroteca – Baltimore, MD

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panama-jacques-4-final-1

Drink Ingredients:

  • 1.25 oz. El Dorado 12 year old rum
  • .75 oz. Pumpkin spice liqueur.
  • .25 oz. of Borsci San Marzano liqueur
  • .5 oz. of lemon juice
  • 3 Dashes of orange bitters

Drink Preparation:

  • Add the ingredients to a shaker with ice in the order listed above.
  • Shake ingredients vigorously.
  • Double strain into a martini glass.
  • Garnish with foam and grated nutmeg.
  • Cheers!

How to make the foam:

  • Take the spring from a Hawthorne strainer, place it in a shaker.
  • Add .5 oz. of egg whites. 1 large egg is 1 oz. (2 tablespoons). So you can either take out 1 tablespoon or buy a cartoon of egg whites.
  • Add .75 oz. of Evolution Brewing Jacques All Lantern.
  • .25 oz. of Pumpkin Spice Liqueur.
  • Shake really vigorously.
  • Float over bar spoon.
  • Garnish the foam with freshly grated nutmeg.

Birroteca is a cool restaurant located in a unique old industrial area of Baltimore called Clipper Mill. Birroteca is known for its artisan pizza and Italian cuisine. It is worth the visit.

Nick who is in the video, uses the same creativity in his cocktails that he uses in ceramic arts. Nick has been in several videos already, so be sure try those as well. Nick Ramey is the creator of this delicious signature cocktail and many of the other cocktails you will find at Birroteca. Like many of the bartenders we work with his knowledge of the different brands of alcohol and how they mix with other ingredients is extensive. So you are pretty much guaranteed to get a great cocktail. 

This Signature Cocktail is a perfect cocktail for the fall and Halloween Parties. The cocktail has a nice balance of bitterness and spice.

“Passion Fruit Kiss” Birroteca – Baltimore, MD

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passion-fruit-kiss-5-final-1

Drink Ingredients:

  • .5 oz.  Green Chile passion fruit syrup
  • .5 oz. Lime juice
  • .75 oz. St. Elder Elderflower Liqueur
  • 1.25 oz. Shot Tower Barreled Gin
  • .25 of a dropper of Bittermens Habanero Shrub

Drink Preparation:

  • Add fresh cucumber to shaker, with Green Chile Passion Fruit Syrup.
  • Then muddle the cucumber and Green Chile Passion Fruit Syrup.
  • Add the remaining the ingredients in the order listed above.
  • Add ice to shaker and shake cocktail.
  • Double strain the cocktail into a Coupe Glass.
  • Garnish with Lime Wheel.
  • Cheers!

Birroteca has a unique location in an old industrial area of Baltimore called Clipper Mill. Known for its artisan pizza and Italian cuisine, it is worth the visit.

Nick Ramey, who is in the video, uses the same creativity in his cocktails that he uses in ceramic arts. Nick has been in several videos already and is the creator of this delicious Signature Cocktail and many of the other cocktails you will find at Birroteca, as well as in other videos on the site. Like many of the bartenders we work with his knowledge of the different brands of alcohol and how they mix with other ingredients is extensive so you are pretty much guaranteed to get a great cocktail. 

This cocktail is a little sweet and tart from the Passion Fruit Syrup and the lime. The Elderflower Liqueur and Habanero Shrub give the cocktail a floral kick making it great cocktail for any evening with friends.

“Sagamore in Santorini” Ouzo Bay – Baltimore, MD

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Sagamore in Santorini 7 Final 2

Drink Ingredients:

  • 1.75 oz. of Sagamore Rye
  • .5 oz. of Tamarind Syrup
  • .5 oz. of Lemon Juice
  • .75 oz. of Cilantro Ginger Shrub
  • Top with Fever Tree club soda

Drink Preparation:

  • Add the ingredients listed above except for the club soda to a shaker
  • Shake and strain into a Collins Glass
  • Top with Club Soda
  • Garnish with with Lemon peel and fresh cilantro
  • Cheers!

Tamarind Syrup:

  • Shell a dozen Tamarindo bean pods. Simmer in 4 cups of water for 45 minutes or until Tamarindo dissolves completely into water
  • Strain liquid through a chinois and coffee filter
  • Add 4 cups of sugar and stir until sugar is dissolved.
  • Allow to cool and enjoy.

Cilantro Ginger Shrub:

  • Peel fresh ginger (about 2 cups worth) and mince in a blender.
  • Take ginger and finely chopped stalk of cilantro and add it to 4 cups of apple cider vinegar in a sealed non-reactive container.
  • Allow to rest in cool place for 3 days.
  • Strain ginger and cilantro.
  • Add 4 cups of sugar and stir until it dissolves.
  • Enjoy!

Ouzo Bay is located in Harbor East, which is a great little area of shops, restaurants and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails that should suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail – Ouzo of course.

William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar. He has participated in a wonderful event for Cystic Fibrosis, Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore so you are pretty much guaranteed a great cocktail from William. This year William won “Judge’s Choice at the 2015 Rye’s Up Against Cystic Fibrosis”.

This signature cocktail is a refreshing glorified whiskey highball perfect for your summer cookouts. If you live in horse country like I do, it;s perfect for the horse races.

“Galia’s Legacy” Ouzo Bay – Baltimore, MD

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Galia's Legacy 5 Final 1

Drink Ingredients:

  • 1. 5 oz. of Uncle Val’s Botanical Gin
  • .5 oz. of fennel syrup
  • .5 oz. of fresh lime juice
  • 1. oz. of fresh watermelon juice
  • .5 oz. of yellow chartreuse
  • Garnish with lime peel and cantaloupe wedge

Drink Preparation:

  • Add ice to coupe glass and set aside to chill.
  • Add ingredients to shaker in order listed above except lime peel and cantaloupe.
  • Empty ice from coupe glass.
  • Shake ingredients and strain into coupe glass.
  • Run lime peel around glass rim, then add as garnish.
  • Garnish glass with cantaloupe wedge.
  • Cheers!

Fennel Syrup Preparation:

  • Toast 2 tablespoons of fennel seeds briefly in oven. Then, simmer in 4 cups of water for 20-25 minutes. Strain fennel seeds, add 4 cups of sugar. Stir the sugar until it dissolves.

Ouzo Bay is located in Harbor East which is a great little area of shops, restaurants, and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails to suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail – Ouzo, of course.

William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar. He has participated in an annual local charity event for Cystic Fibrosis called Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore, so you are pretty much guaranteed a great cocktail from William. This year William won “Judge’s Choice at the 2015 Rye’s Up Against Cystic Fibrosis”.

This signature cocktail has honeyed notes and herbal flavor. These flavors come from the blending of Uncle Val’s Gin, Yellow Chartreuse, fennel, lime and watermelon. This makes for a light and refreshing summer cocktail.

“Nuevo Rita” Birroteca – Baltimore, MD

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Nuevo Rita 2 Final

Drink Ingredients:

  • 3 slices of jalapenos (take the seeds out)
  • .5 oz. of simple syrup
  • .5 oz. fresh lime juice
  • .75 oz. of Luxardo Triple Sec
  • 1.5 oz. of Tromba Blanco Tequila

Garnish:

  • Top : Passion Fruit Foam
  • Black lava sea salt

Drink Preparation:

  • Using a mixing glass add the jalapeno slices and simple syrup.
  • Muddle the two ingredients.
  • Add the remaining ingredients in the order listed.
  • Pour into shaker and shake.
  • Double stain into margarita glass.
  • Top with passion fruit foam.
  • Garnish with black lava sea salt.
  • Cheers!

Passion Fruit Foam:

  • 4 oz. of Passion Fruit Nectar
  • 6 oz. of water
  • 4 egg whites
  • Stir.
  • Pour into whip cream canister. If you don’t have one shake vigorously. But they can be purchased easily.

Birroteca is a cool restaurant with a unique location in an old industrial area of Baltimore called Clipper Mill. Birroteca is known for its artisan pizza and Italian cuisine. It is worth the visit.

Nick, who is in the video, uses the same creativity in his cocktails that he uses in ceramic arts. Nick has been in several videos already, so be sure to check those out as well. Nick Ramey is the creator of this delicious Signature Cocktail and many of the other cocktails you will find at Birroteca. Like many of the bartenders we work with, his knowledge of the different brands of alcohol and how they mix with other ingredients is extensive – so you are pretty much guaranteed to get a great cocktail, every time.

“Aegean Paradise” Ouzo Bay – Baltimore, MD

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Aegean Paradise

 

Drink Ingredients:

  • 2 oz. of Papa’s Pilar Blonde
  • .75 oz. of orgeat syrup
  • .5 oz. of lime juice
  • .75 oz. of passion fruit puree
  • .5 oz. of orange juice
  • .5 oz. of pineapple juice
  • Pineapple wedge and edible orchid garnish

Drink Preparation:

  • Place all ingredients in shaker.
  • Shake and strain into Collins glass.
  • Garnish with an edible orchid and pineapple wedge.
  • Cheers!

How to make Orgeat Syrup:

  • 250 grams of toasted almond slices
  • 4 cups of water
  • 4 cups of sugar
  • 1 oz. of orange flower water
  • 2 oz. of cognac
  • 2 oz. of Disaronno

Orgeat Syrup Preparation:

  • Bring water to boil.
  • Add toasted almonds, then lower temperature to a simmer.
  • Allow to simmer for 25 to 30 minutes.
  • Strain almonds and add sugar.
  • Stir sugar until it dissolves.
  • Add orange flower water, cognac and Disaronno.
  • Stir and allow to cool.
  • Cheers!

Ouzo Bay is located in Harbor East, a great little area filled with shops, restaurants, and hotels. Ouzo Bay specializes in Greek cuisine and an assortment of signature cocktails that are bound to suit everyone’s taste. They go that extra mile by serving an after-dinner drink – Ouzo, of course.

William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar – he has participated in a wonderful event for Cystic Fibrosis. Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore, so you are pretty much guaranteed a great cocktail from William. This year William won Best Cocktail with this cocktail at Rye’s Up Against Cystic Fibrosis.

“Sidecar” Bar Liquorice – Locust Point, MD

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Sidecar 6 Final 1

Drink Ingredients:

  • 1.25 oz. Old Grand Dad 80
  • .75 oz. Patrón Citrónge
  • 1.5 oz. of Lemon Juice

Drink Preparation:

  • Add ice to mixing glass or shaker.
  • Add the ingredients in the order listed above.
  • Using a bar spoon, stir.
  • Strain into an Old-Fashioned glass.
  • Cheers!

Bar Liquorice – what do I write that has already not been written? This place is a corner bar in Federal Hill, that does not feel like your typical corner bar. Everything about it is well done, and the detail put into everything from the ambiance, cocktails and food lets you know every dollar spent is well spent. Shaun, who serves the cocktails, also creates them, as well as many of the ingredients used for his cocktails. Jeff Cahill, the owner and chef, takes great pride in the service, ambiance and food served. There is not one detail that is missed.

The Sidecar is an old school classic cognac cocktail. This version has an American twist to it, with the bourbon, which makes the cocktail easier on the palate.

“Success from Scandal” Ware House 518 – Mt. Vernon, MD

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Success from Scandal 3 Final 1

Drink Ingredients

  • 2 oz. of Barr Hill Gin
  • .5 oz. of Suze
  • .5 oz. of arugula honey syrup
  • .5 oz. of lemon juice
  • 1 whole egg white
  • Angostura bitters

 

Drink Preparation

  • Combine all ingredients except bitters into a shaker and shake contents.
  • Add ice to shaker and shake again.
  • Strain into a Coup Glass.
  • Garnish with Angostura Bitters.
  • Cheers!

 

This cocktail is from one of the new hot spots in Baltimore for craft cocktails. Ware House 518 is a contemporary American restaurant in the heart of historic Mt. Vernon. The Louie Bar is craft cocktail destination within Ware House 518 that offers an elevated tippling experience Friday and Saturday from 9:00 pm until 2:00 am.

In this video we have Aden as our bartender – this is his first time working with us. He is new to the craft cocktail side of the industry. This cocktail is a gin forward beverage with herbal notes and a full texture created by the egg whites. It is a relatively simple cocktail to make, and a pleasing cocktail on the palate.

The Crimson Sand Trap

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The Crimson Sand Trap 11 Final 2

 

Drink Ingredients:

  • 1 oz. Orangerie (Infused Scotch with Orange Peel, Cassih and Clove)
  • 1 oz. of Brovo “Jammy” Vermouth
  • .5 oz. brandied cherry juice
  • 3 drops of black walnut bitters
  • Orange wedge

Drink Preparation:

  • Add ice to coupe glass to chill and set aside.
  • Add ingredients to shaker in order listed above.
  • Squeeze a fresh orange into mix.
  • Add ice and stir for 12 seconds.
  • Empty ice from glass.
  • Garnish with orange wedge.
  • Cheers!

This signature cocktail is created by Ian Clark of Fork and Wrench in Baltimore, MD. Ian has had several cocktails on our site. So be sure to look those up as well. Ian is very creative behind the bar, very knowledgeable about alcohol and his love of photography is demonstrated in how visually appealing his cocktails are.

This signature cocktail from Fork & Wrench is well balanced. It combines the subtle flavors of the orange infused scotch, cloves, cherry and the woodsy flavor of the walnut bitters. This cocktail is complex in taste, yet smooth with no lingering aftertaste.