I've never been one for flowers. I don't want to smell like them, don't want to receive them, don't even want to take care of them. But leave it to Pazo in Harbor East to make me want to drink them.
The Blue Velvet is the stylish restaurant's standout violet-infused cocktail.
Crème de violette, a brandy liqueur made from the actual flower, is the sweet star of the show. "It's unlike anything you've ever had," said bartender Carmen Motto. She's right.
Though the Blue Velvet consists of only three ingredients, its creamy blue tint and intoxicating, floral aroma is entirely unique. The drink uses Cold River Blueberry, a Maine potato vodka, as its "blue" base. Tart and fresh, it's the perfect complement to the candy-like liqueur. Finalizing the cocktail's smooth texture and taste is the curious rum-based liqueur Velvet Falernum, a syrupy combination of lime, almonds and clove, which adds a light, vanilla finish.
Motto notes that the Blue Velvet is Pazo's most popular after-dinner drink. Garnished with fresh raspberries, it does drink like a shortbread cookie or other lady-like desserts. But it has a masculine appeal, too. Particularly for those who require significant others to woo them through dinner and drinks rather than floral arrangements.
How to Make the Blue Velvet
2 parts Cold River Blueberry vodka
1 part Crème de violette
1 part Velvet Falernum
Ice a martini glass; shake, pour ingredients over ice; garnish with fresh berries.
Where to Get the Blue Velvet
1425 Aliceanna St., Fells Point
$14Copyright © 2015, Los Angeles Times