We have a lots of friends in Baltimore. And we love Baltimore. Tailgating before a Ravens or Orioles game is one of our favorite activities ever.
So we are very sad when we see what has been happening in “Charm City”.
Our friends over at A History Of Drinking are based right outside of Baltimore and have had some great Maryland cocktails over the years. Heck, they even are coming out with a book about that very subject. So they kindly allowed us to re-post some of their best cocktails.
“A Good Morning Bracer”
- One-third Camparo Antica Italian Vermouth
- One-third Bluecoat Barrel Finished Gin
- One-third Teeling Irish Whiskey
- Few dashes of Absinthe
Shake with ice and serve in an iced cocktail glass.
Andy Ervin’s “Baltimore” Southside
recipe by Andy Ervin, Elkridge Club. Makes enough for four 12-ounce cocktails
- 1 “heavin’ handful” of mint cuttings (about 2 cups)
- 3 ounces fresh-squeezed lemon juice
- 4 ounces fresh-squeezed lime juice
- 8 tablespoons granulated sugar
- 8 ice cubes
Place every ingredient, except the rum, in a blender or food processor and run on high until mint is chopped, about 30 to 60 seconds. Strain, pouring mixture into a pitcher. For each drink, fill a 12-ounce glass with ice. Add 4 ounces of mint mixture and 3 ounces of rum. Stir well. Top with a shot of dark rum.
Rob Kasper’s Tasting Notes:
Made from a recipe that mirrors the one he uses at the Elkridge Club. Gorgeous green marriage of rum, mint, lemon and lime juice and sugar served on ice. The minty mix is a mess to make; you have to do a lot of squeezing, pulverizing and straining, but it delivers heavenly mint and fruit flavors.
adapted from the “21” Club‘s official recipe by Nora Maynard of Serious Eats
- 2 ounces gin
- 1/2 ounce fresh lemon juice
- 2 tsp granulated sugar
- 4 or 5 fresh mint leaves
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into an ice-filled Collins glass.