Oliver Twist Salt shot

The Oliver Twist at Salt. (Alexis Jenkins, The Baltimore Sun / October 1, 2012)

Salt is a solid destination for new American cuisine in the heart of Upper Fells Point, boasting a clean, stylish interior awaiting your dinner or happy hour needs with bright solid color motifs and independent art on virtually every wall. Whether you're there for some lavish entrees like foie gras stuffed grilled quail or something simple like their coveted duck fat fries, chances are fairly high there's a cocktail to match.

Bartender Harry Philavanh, an Eastern Shore native, explained that, "The list is seasonally rotating, we like to change it up to reflect the changes in the menu every few months." A top pick on their newly debuted fall menu is the Oliver Twist, a gin cocktail with olives and a twist of lemon — see what they did there?

The Oliver Twist features a dose of Seagram's balanced by St. Germain, an elderberry liqueur. The addition of olive juice and lemon creates a drink with an incredibly clean flavor, smooth to the point that every note is subtle. The minor saltiness of the olive juice, a bit of tart from lemon and the additional citrus notes from St. Germain come together into something you could either sip by itself or pair with virtually any meal in lieu of wine.

With Patterson Park being less than a block away, you could enjoy an early evening stroll and walk off your buzz. Or just watch the sun set.

How to make the Oliver Twist

1 1/2 oz. Seagram's Gin
1/2 oz. St. Germain
1/2 oz. freshly squeezed lemon juice
Splash of olive juice
Tonic
Lemon rind, olives

Combine Seagram's, St. Germain, lemon juice and olive juice over ice, shake. Strain into rocks glass and top with tonic water. Add lemon rind and olives for garnish.

Where to get the Oliver Twist

Salt
2127 E. Pratt St., Upper Fells Point
410-276-5480
salttavern.com
$9