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.
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."
Adrian Ross-Boon's Mad-Hatten recipe
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
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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