Tag Archives: Drinks

“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.

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“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.

“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.

“Thoroughbred of Sin” Bar Liquorice – Baltimore, MD

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Thoroughbred of Sin 7 Final 1

 

Drink Ingredients:

  • 2 oz. of Crater Lake Pepper Vodka
  • .5 oz. of Lime Juice
  • Top off with Gosling’s Ginger Beer

Drink Preparations:

  • Fill a beer mug with ice.
  • Add the ingredients listed above in the order listed.
  • Using a straw to friction the ice.
  • Garnish with Lime Slice.
  • Cheers!

Bar Liquorice… well 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 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 is well spent. Shaun who serves the cocktails, also creates them as well, along with many of the ingredients he uses. Jeff Cahill, owner and chef, takes great pride in the service, ambiance and food served. There is not one detail that is missed.

This signature cocktail was perfect for the Belmont, and beyond. It has a little bite from the Crater Lake Pepper Vodka, that follows up with the robust, spicy taste of Gosling’s Ginger Beer and finishes the drink off by bringing the cocktail to a smooth finish.

“Grim Fandango” Bar Liquorice – Baltimore, MD

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Drink Ingredients:

  • 1.5 oz. of Death’s Door White Whiskey
  • .75 oz. of Ancho Reyes Ancho Chile Liquor
  • .75 oz. of Fresh Lime Juice
  • 1 oz. of Simple Syrup

Drink Preparation:

  • Fill an old fashioned glass with ice.
  • Fill a pint glass with ice (also referred to as a mixing glass).
  • Add the ingredients above – in the order they are listed – to the pint glass.
  • Using a shaker and the pint glass, give the cocktail a good shake.
  • Strain into the old fashioned glass.
  • Garnish with salted lime wedge.
  • 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 and cocktails to the food lets you know every dollar is well spent here.

Shaun, who serves the drinks, is also the creator of the cocktails and many of their ingredients. Jeff Cahill, the owner and chef, takes great pride in the service, ambiance and food served. There is not one detail that is missed.

“Citrus Berry Blast” Anastasia – Fells Point, MD

07 Saturday Mar 2015

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Anastasia Margarita 6 Final 2

 

 

Drink Ingredients:

  • 1.5 oz. Van Gogh Mango Vodka
  • Splash of raspberry-cherry reduction
  • 1 oz. sour mix
  • 1 oz. cranberry juice
  • Splash of Red Bull
  • Garnish with lemon and blackberry

Drink Preparation:

  • Add ice to the Hurricane glass.
  • Add the above ingredients except the Red Bull to the Hurricane glass.
  • Pour the ingredients from the Hurricane glass into a shaker and shake.
  • Pour back into Hurricane glass.
  • Add a splash of Red Bull.
  • Garnish with Lemon and Blackberry.
  • Cheers!

Note: A reduction is synonymous with simple syrup.

At Anastasia you will find simple, yet elegant Italian fare served while listening to the beats of Europe’s thriving dance scene. Find rare, imported craft Italian beers on tap, fabulous regional Italian wines on the list, and specialty cocktails inspired by exotic Italian fruits, like Sicilian Blood Oranges, crafted by Baltimore’s Best Bartender. But it doesn’t end there – late night, dancing to the music of a live DJ ensues. Prints of Italian icons like Gia, Brando, Sophia Loren, Ferrari and Ducat bedeck the walls.

Our bartender in this video and creator of this cocktail is Carmen Motto. Carmen has been in the industry for over 15 years. She won the distinguished award of Best Bartender in Baltimore two years in a row so one should expect she knows what she is doing. You will enjoy her company as well – she is very entertaining behind the bar. This signature cocktail has an initial sweet taste from the Raspberry – Cherry Reduction followed by a kick from the Red Bull and the mix of the Mango Vodka.

 

 

“Bangkok Boat Ride” Fork & Wrench – Canton,MD

26 Thursday Feb 2015

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Bangkok Boatride 4 Final

Drink Ingredients:

  • 1.5 oz. Prairie Organic Vodka
  • 1 oz. of Thai Basil Chili syrup
  • .5 oz. of lime juice
  • 1 oz. of Ginger Beer (Fever Tree)
  • 1/8th oz. of Xilli Tequila
  • Top with soda water
  • Garnish with lime wedge.

Drink Preparation:

  • Using a Collins glass, add all of the ingredients in the order listed above except the soda water.
  • Add ice to the cocktail.
  • Top off with soda water.
  • Garnish with lime wedge.
  • Cheers!

Side Note: How to Make Thai Basil Chili Pepper Syrup

Ingredients:

  • 3 to 4 Thai basil leaves, torn
    3 Thai chili peppers, sliced.
  • Preparation:
    • Add 1 cup of water and the sugar to a medium saucepan. Heat over medium-low, stirring often until the sugar is dissolved. Remove the pan from heat and add the basil leaves and chili pepper. Let cool for 30 minutes.
    • Strain the syrup and discard the basil and chili peppers.

 

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 has a sweet and spicy taste from the blends of vodka, thai basil chili pepper syrup, lime juice, ginger beer and the tequila. The drink is blended so well that you forget that you are drinking alcohol. However, the bite from the Chili Syrup, which is cooled off by the lime juice reminds you that you are having a cocktail. This signature cocktail is one that may be enjoyed any time of the year.