Cupcakes and Cocktails at Pazo
Who can resist the call of a soft, sweet cupcake? Only the soulless.
Thursday, Pazo launches a new special that already has me salivating: Cupcakes and Cocktails. They're pairing cupcakes with specialty cocktails every Thursday. And some of these cupcakes & cocktails sound dee-licious.
Each cupcake sells for $2, and the cocktails range in price.
Here is a list of the five cupcake and cocktail pairings Pazo will offer ...
Rum Baba Cupcake, made with Crème Fraiche & Candied Mint, paired with Classic Elderflower Mondello Mojito, $9, made with St. Germain Elderflower Liqueur and fresh lemon
Pazo Chocolate Cupcake (pictured), made with white chocolate mousse & salted caramel, paired with an Espresso Martini, $14, made with Van Gogh Espresso Vodka and chilled espresso
Bacon & Manchego Cupcake, made with Miticrema Mousse, paired with Warm Apple Cider, $11, made with Grey Goose La Poire, St. Elizabeth Allspice Dram and Velvet Falernum
Sweet Corn Cupcake, made with Butter Pecan Ice Cream & Caramel Corn, paired with White Chocolate & Macadamia Nut Martini, $11, made with Godiva White Chocolate Liqueur, Trader Vic Macadamia Nut Liqueur Farretti Biscotti Liqueur
Angel Food Cupcake, made with Crème Anglaise & Rasperry Sorbet, paired with La Vie en Rose, $10, made with Moscato d'Asti, Soho Lychee Liqueur, rose water, fresh rose petal
(Photo courtesy of Pazo)
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 "
Comments
Clearly, this was inspired by the Bacon & Beer Happy Hour we host every few weeks at Bad Decisions...but you know what they always say: "Imitation is the sincerest form of flattery."
Posted by: Ministry of Bacon | February 22, 2010 10:54 AM
Thursday night just took on a whole new meaning. How has this never existed before?
Posted by: Baltimanda | February 22, 2010 11:11 AM
Sounds delightful.
However, a word to the wise, mixing sugar with alcohol can have some highly unpleasant side effects. I'll not bore everyone with the biochem explanation, but understate with the caveat that one's general tolerance for beverages considerably drops.
Hmm How about a Manhattan pared with a cadbury creme egg centered black bottom cupcake?
Posted by: Meekrat | February 22, 2010 12:43 PM
Ooo, ooo, ooooooo.... come on, bore me with biochem details. Seriously. I dig that kind of stuff. Puhhhhh-lease! (Really). I went on a date with someone who didn't think fatty acids were part of fats and I never spoke to her again. I'm just like that when it comes to biochemistry.
Posted by: Owl Meat Glycogen | February 22, 2010 3:06 PM
But they don't have Kupkake.
CALL ME!
Posted by: Kupkake | February 22, 2010 3:33 PM
OMG, get me an extra large shot of insulin.
Posted by: Robby | February 23, 2010 6:59 AM
OMG, here's the simple version: Alcohol and refined sugars are processed through the liver in a similar manner, but the body prefers sugar, so less alcohol is metabolized. More alcohol enters the blood stream then it would without the presence of sugar. More alcohol in blood stream equal one of "those nights"
"Sugar: The Bitter Truth" explains it accurately and clearly without boring one to tears
Posted by: Meekrat | February 23, 2010 11:57 AM