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Fall cocktail recipes from Baltimore bartenders

Thanks to the ever-growing craft-cocktail movement, drinks made with fresh and regional ingredients, homemade syrups and quality artisanal spirits are showing up on menus throughout Baltimore. Some of the city's best mixologists shared the recipes for their signature libations, featuring belly-warming, spirit-forward flavor profiles just right for the cooler days of autumn.

HEART OF THE DOG
Fleet Street Kitchen
Created by Tim Riley, beverage director, Bagby Restaurant Group

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What you'll need:
1 ounce Four Roses Small Batch Bourbon
1 ounce Clear Creek 2-year-old Apple Brandy
1½ ounces Dubonnet
½ ounce Fernet Branca
Orange twist for garnish

How to make it:
Add bourbon, apple brandy, Dubonnet and Fernet Branca to a mixing glass. Fill with ice and stir until cocktail is chilled and well mixed. Strain into a chilled cocktail glass and garnish with an orange twist whose oils have been expressed over a lit match.

Why you'll love it:
Tim Riley, beverage director for the Bagby Restaurant Group, named this drink after a 1925 novel by the famed Russian writer Mikhail Bulgakov. "Both the drink and the book present radical transformations: the novel tackles the Bolsheviks' desire to remake modern man; the drink, more simply, is an attempt to remake the Vieux Carré, a classic New Orleans cocktail, giving it a darker, autumnal feel."

FAIR TRADE FLIP
Parts & Labor
Created by Jarrod Williams, head mixologist

What you'll need:
1½ ounces dark rum
¾ ounce sweet vermouth
½ ounce coffee-infused tequila
½ ounce cinnamon maple syrup
2 dashes bitters
1 egg white
Porter beer
Three whole coffee beans and nutmeg for garnish

How to make it:
Combine all ingredients, except beer and garnish, into a metal cocktail shaker, add ice and shake vigorously for 20 seconds. Discard ice and shake again for 30 more seconds. Strain into an Old Fashioned glass and top with porter beer. Garnish with 3 whole coffee beans and grated nutmeg.

Why you'll love it:
Jarrod Williams, beverage director at Parts and Labor, says this concoction is his take on the traditional flip-style drink that dates back to the 1800s. This frothy creation is ideal for sipping during sweater weather.

COPPERTOP
B&O American Brasserie
Created by Brendan Dorr and Eric Fooy

What you'll need:
1½ ounces Bluecoat Gin East
¼ ounce yellow chartreuse
¾ ounce ginger syrup
½ ounce lemon juice
Grated black pepper and pink peppercorns for garnish

How to make it:
Shake all ingredients except garnish and strain into a Coupe glass. Garnish with freshly grated black pepper and pink peppercorns.

Why you'll love it:
Bartenders Brendan Dorr and Eric Fooy at the B&O American Brassiere collaborated on this cocktail that features gin as the primary spirit. The combination of smooth small batch dry gin, yellow chartreuse and ginger syrup gives this drink a surprisingly fresh, crisp taste perfect for early fall and is as much a feast for the eyes as the mouth.

WORKHORSE
Rye
Created by Doug Atwell, managing partner and head bartender

What you'll need:
1½ ounces Laird's Applejack
¾ ounce cinnamon syrup
½ ounce orange Curacao
½ ounce fresh lemon juice
Dash of Scrappy's firewater bitters
Club soda
Orange or lemon twist for garnish

How to make it:
Shake and strain all ingredients, except club soda and garnish, into a Collins glass with ice. Top with club soda to fill. Garnish with an orange or lemon twist.

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Why you'll love it:
Doug Atwell, head bartender at Rye in Fells Point, says his inspiration for this cocktail was none other than the fiery Baltimore Orioles manager Buck Showalter. He says the drink is "orange and spicy and just like Buck." The Workhorse is perfect for imbibing during as you cheer on your hometown team and their feisty leader.

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