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October 12, 2009

I'm digging B&O American Brasserie's fall cocktail menu

B&O American Brasserie

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)

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Posted by Sam Sessa at 12:19 PM | | Comments (12)
Categories: Bars & Clubs


You've never heard of liquid smoke? What about Homer Simpson's patented space-age out of this world moon waffles?

they sell liquid smoke in grocery stores...

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.

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.

Same concept as bongwater?
Mc Cormick makes a grinder of smoked sea salt, for the hypertension/cancer daily double

Ok, The Parfait Poire has my name on it.. Yum...
Lets Go !!

At some point will I have to eat my cocktail with a fork? Yeah, I'll have a slice of martini

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'.


Also, no, I did not know you could buy liquid smoke. I mean, come on! What am I, an alchemist or something? Geez!

BA - Touche. Well played indeed.

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. ;-)

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.

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About Erik Maza
Erik Maza is a features reporter at the Baltimore Sun. He writes for several sections of the Sun paper and contributes weekly columns on music and nightlife. He also writes and edits the Midnight Sun blog. He often covers entertainment, business, and the business of entertainment. Occasionally, he writes about Four Loko, The Block, the liquor board, and those who practice "simulated sex with a potted palm tree." Before The Sun, he was a reporter at the Miami New Times. He's also written for Miami magazine, the Orlando Sentinel, the Sarasota Herald Tribune and the Gainesville Sun. Got tips? Gripes? Pitches? He's reachable at Click here to keep up with the dumb music he's listening to.

Midnight Sun covers Baltimore music, live entertainment, and nightlife news. On the blog, you'll find, among other things, concert announcements, breaking news, bars closings and openings, up-to-date coverage of crime in nightlife, new music, round-the-clock coverage of Virgin Mobile FreeFest, handy guides on bars staying open past 2 a.m. on New Year's Eve and those that carry Natty Boh on draft. Recurring features include seven-day nightlife guides, Concert News, guest reviews of bars and concerts, Wednesday Corkboard, and photo galleries, as well as reader-submitted photos. Thanks for reading.

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