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Raise Your Glass: October Buck, Rye

Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin.

Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well.

Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs." Be that as it may, the Buck makes for a fairly light affair containing a blend of Laird's Bonded Apple Brandy, Creole Shrubb (orange liqueur), lemon juice, cinnamon syrup and a splash of ginger ale (pro tip: It's a Mule if made with ginger beer, a "Buck" if made with ginger ale).

At the front end, it's apple cinnamon — that unmistakable blend of flavors that warms your gullet as it makes its way to your stomach. But then the flavors of orange, lemon and the sweetness of ginger ale all show up to the party and add a refreshment factor, which on the whole causes the October Buck to go down extra smoothly. Very sippable.

So while the October Buck may not be as apropos as a hot apple cider by an open fireplace — an addition I think anyone would agree would complement Rye's polished wood interior — it's a fall cocktail that will please your palate; light and refreshing with the appropriate seasonal notes without causing the desire for an impromptu naptime in a pile of leaves. Unless you're into that kind of thing, but I don't think Rye has any piles of leaves lying around in its bar space.

Something about a fire hazard?

How to make the October Buck

1 oz. Clement Creole Shrubb

1 oz. Laird's Bonded Apple Brandy

1/2 oz. fresh lemon juice

3/4 oz. cinnamon syrup

Club soda

Ginger ale

Lemon wedge for garnish

Combine all ingredients except club soda and ginger ale. Strain over ice into a tall glass, top with club soda and a splash of ginger ale. Garnish with lemon wedge.

Where to get the October Buck

Rye

807 S Broadway, Fells Point

443-438-3296

ryebaltimore.com

$10

Copyright © 2014, The Baltimore Sun
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