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Valentine's Day cocktail recipes from Wit & Wisdom

by Richard Gorelick

The Baltimore Sun

4:39 PM EST, February 13, 2013

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The Four Seasons invited me to a "virtual cocktail class" a little while back. It was fun. We were supposed to make the drinks at our desk, but I just pretended to.

The presenters were Duane Sylvestre of the Four Seasons DC, Cory Cuff of the Four Seasons St. Louis and Adrian Ross-Boon. lead bartender at Wit & Wisdom in the Four Seasons Baltimore.

Ross-Boon demonstrated how to make a Mad-Hatten, his twist on the classic, a combination of the Manhattan and the Rob Roy. He had an interesting answer when asked if the cocktail had a Baltimore "twist," he said he made it sweeter than he otherwise would have. "Baltimore has a sweet tooth," Ross-Boon said. "If it was me, maybe not add the creme de cassis ... but in the Baltimore area, a touch of sweet is always a good decision."

 

Videos from the workshop are now available online on the Four Seasons' Taste website.

Adrian Ross-Boon's Mad-Hatten recipe

Ingredients:

1 1/2 ounce (45 ml) Knob Creek Rye Whiskey
1/2 ounce (15 ml) The Famous Grouse
1/2 ounce (15 ml) Sweet Vermouth
1/4 ounce (7 ml) Mathilde Blackcurrant Liqueuer (creme de cassis)
2 dashes Dale Degroff’s Pimento Bitters
Lemon
 
Method:

1. Pour ingredients into pint glass and add ice.
2. Stir for approximately 30 seconds.
3. Strain into a chilled martini glass.
4. Take peeler or paring knife and cut lemon peels about 1/2 an inch (2 cm) wide. 5. Carefully hold the peel between the thumb and forefinger and twist over the glass, peel side down, to express the citrus oil into the drink.
6. Rub the peel around the rim of the glass to provide extra flavor.
7. Garnish with lemon peel.

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