I'm digging B&O American Brasserie's fall cocktail menu
Baltimore doesn't have many places with well thought out, seasonal cocktail menus.
That's why I was pleased to get a copy of B&O American Brasserie's new fall drink list. Here it is Monday morning and I'm already drooling over some of the menu's wintery mixes.
I like the sound of Washington's Nightcap, a $12 cocktail made with Madeira wine, Drambuie liqueur and warm apple cider and garnished with roasted nuts. Mmm.
Here are some of the other highlights ...
Caboose Cocktail
Vanilla bean ice cream, Nux Alpina walnut liqueur, Godiva Chocolate Liqueur with dark chocolate shavings. $10
Parfait Poire
Absolut Pears, pear puree, fall spiced syrup, splash of champagne ($10)
Boxcar Beer
Tröeg’s Nut Brown Ale, Scrumpy’s Organic Cider, St. Elizabeth’s Allspice Dram ($10)
The one item I'm a little curious about is the Smokestack. The menu says it's made with Sazerac Rye, Dolin Sweet Vermouth, fig jam and liquid smoke. Liquid smoke? What? How do you liquify smoke?
(Baltimore Sun photo by Kim Hairston)
I've been The Baltimore Sun's nightlife and local entertainment reporter for a couple years, and it's surprising how much the scene has grown in that time. Most of Baltimore's bars and clubs are unpretentious places with fairly cheap drinks and plenty of character. I like dancing and think this city needs more clubs, but nothing beats having a cold, locally brewed beer with friends in a comfortably full corner bar.
Comments
You've never heard of liquid smoke? What about Homer Simpson's patented space-age out of this world moon waffles?
http://www.poetv.com/video.php?vid=65284
Posted by: NR | October 12, 2009 1:15 PM
they sell liquid smoke in grocery stores...
Posted by: shawn | October 12, 2009 1:24 PM
B&O lost me when they put Maple Syrup in their signature Manhattan. Really? Maple Syrup?
When I ordered a regular Knob Creek Manhattan, it was light on the vermouth and the bartender must have just waved the bitters over the drink instead of actually putting them in.
Here's a note...master the classic cocktails first before you go nuts with your new inventive ones.
Posted by: Eutaw Street Historian | October 12, 2009 1:46 PM
I had a bottle of liquid smoke for some reason years ago. One day I looked at and thought: liquid cancer and threw it out. I think they make it by burning wood and spraying water into the smoke. Liquid smoke.
Posted by: Owl Meat Gravy | October 12, 2009 2:22 PM
Same concept as bongwater?
Mc Cormick makes a grinder of smoked sea salt, for the hypertension/cancer daily double
Posted by: transient | October 12, 2009 2:45 PM
Ok, The Parfait Poire has my name on it.. Yum...
Lets Go !!
Posted by: Lisa | October 12, 2009 4:08 PM
At some point will I have to eat my cocktail with a fork? Yeah, I'll have a slice of martini
Posted by: VoodooPork ■|:o) | October 12, 2009 4:55 PM
Eutaw St. Historian - I completely understand where you're coming from -- maple syrup has no place in a Manhattan. But if you're going to insist that cocktails are made properly, you should not have asked for bourbon, as a traditional Manhattan is made with rye.
Just sayin'.
Posted by: BA | October 12, 2009 5:25 PM
Snap!
Also, no, I did not know you could buy liquid smoke. I mean, come on! What am I, an alchemist or something? Geez!
Posted by: Sam Sessa | October 12, 2009 5:50 PM
BA - Touche. Well played indeed.
Posted by: Eutaw Street Historian | October 12, 2009 8:18 PM
Sam -- I've seen you make a comment or two on Dining@Large, so yes, you are becoming a foodie and should know the uses of Liquid Smoke. ;-)
Posted by: BaltBabs | October 13, 2009 3:23 PM
I use Liquid Smoke in my marinades when making beef jerky. But in a drink? I think I'll pass. It's is definitely a very strong smell/taste.
Posted by: TheBeav | October 14, 2009 11:44 AM