Baltimore cocktails

How to make The Cranberry Ginger Crush

11/2 oz. Deep Eddy cranberry vodka

2 lime wedges

10-15 cilantro leaves

11/2 oz. ginger syrup (recipe below)

Directions: Muddle lime, cilantro and ginger syrup. Add Deep Eddy Cranberry vodka. Fill with crushed ice. Top with soda water and a splash of Sprite.

Ginger Syrup

8 cups water

4 cups sugar

1 lb. unpeeled ginger (roughly chopped)

Pinch of salt

Directions: Combine all ingredients in a sauce pan. Bring to a boil, then simmer for 45 minutes. Strain and let cool.

  (Hanly Heubeck / Baltimore Sun)

How to make the Puerto Rican Sensation

2 oz. Bacardi Limon

Small handful basil leaves

4 lemon slices

Simple syrup to taste

Sour mix to taste

1/2 oz. Monin pomegranate syrup

Soda water

Muddle basil and lemon in shaker. Combine Bacardi Limon, syrup and sour mix; shake.

Pour into glass and add ice, soda water to top; mix. Add Monin syrup for color or mix in first step if layering effect is not desired

  (Evan Siple / Baltimore Sun)

How to make The Valley Peaceful Southside

2 oz. vodka, gin or white rum

3/4 oz. lime juice

3/4 oz. simple syrup

6 fresh mint leaves

Place ingredients in a cocktail shaker and shake vigorously to bruise the mint leaves; strain into a chilled Collins glass filled with ice.

  (Ted Bauer / Baltimore Sun)

How to make the Pink Flamingo

3 oz. Bacardi Black Razz

1 oz. DeKuyper triple sec

5 oz. cranberry juice

Splash lemon juice

Splash lime juice

(Soda if preferred)

  (Evan Siple / Baltimore Sun)

How to make the Summer Berry Mule

1 1/2 oz. Tito’s Vodka

1 oz. fresh lime juice

1/2 oz. Ginger Simple Syrup

4 raspberries

4 blackberries

Ginger beer

Combine first five ingredients with ice in a large shaker; shake 20 times and pour into a copper mug with the ice. Top with ginger beer. Garnish with a raspberries and blackberries.

  (Apropoe’s/Handout/ Baltimore Sun)

How to make the Thai Tonic

House-infused gin (brand of your choice; Rubinoff will suffice) with the following ingredients in a gallon jug, 48-hour minimum:

Cucumber, 6-8 slices

Lemongrass, small bunch chopped

Lemon slices, 2-4

Red onion, one medium diced

Pickle juice, 2-3 tablespoons

Sugar to taste

Tonic

Lemon slice

Thick cucumber slice

Use 2 ounces gin infusion, top with tonic and garnish with cucumber and lemon slice.

  (Evan Siple / Baltimore Sun)

How to make the Fizzy Orange Crush

2 1/4 oz. orange-infused vodka*

1 oz. Easy Orange Cordial**

3 oz. freshly squeezed, finely strained orange juice

1/2 oz. Sprite or other lemon-lime soda

1 dash Regan’s Orange Bitters No. 6

1 dash Angostura Orange Bitters

At Cunningham’s, all ingredients are combined in a champagne bottle and then carbonated and served over crushed ice.

This can be replicated at home with an iSi Soda Siphon or an old-fashioned seltzer bottle.

Alternately, the drink can be made without carbonation. Garnish with a thickly cut orange twist.

*Orange-infused vodka: Add 80 grams of finely zested orange peel to a 750ml bottle of vodka. Infuse for 48 hours or until desired flavor is achieved.

**Easy Orange Cordial: Combine equal parts freshly squeezed orange juice and raw sugar. Add orange zest, ginger, allspice and cloves, and bring to a boil. Remove from heat, let cool, finely strain and bottle.

  (Dave Seel / Baltimore Sun)

How to make the Painkiller (No.2)

3 oz. Pusser’s dark rum

1/2 oz. coconut cream

Splash orange juice

Pineapple juice

Nutmeg

Combine dark rum, coconut cream and orange juice in a shaker; shake vigorously. Strain over ice, pour pineapple juice to top. Sprinkle with nutmeg spice blend.

  (Evan Siple / Baltimore Sun)

How to make the Pear-Fection

3 parts Absolut Pear

1 part lemon

1 part lime

1 part agave nectar

Gosling’s ginger beer

Mix ingredients; top with Gosling’s.

  (Meekah Hopkins / Baltimore Sun)

How to make the Killer Bee

11/2 oz. Bulleit rye

1/2 oz. lemon juice

1/2 oz. honey

Ginger beer

Angostura bitters

2 slices jalapeno

Muddle the jalapeno slices in shaker, combine Bulleit, lemon juice and honey and shake over ice. Strain over ice, top with ginger beer and a dash of bitters.

  (Evan Siple / Baltimore Sun)

How to make The Margarita En Fuego

2 oz. Agave Loco

2 oz. of house-made sour mix

1 oz. house-made jalapeno/habanero simple syrup

1 oz. triple sec

Mix all ingredients, pour into a margarita glass. Garnish with jalapeno sugar foam.

  (Meekah Hopkins / Baltimore Sun)

How to make the Spicy Suze

2 oz. Green Mountain vodka

Watermelon puree

Dash simple syrup

Dash lime juice

Jalapeno lime sale

Pickled watermelon rind

Rim glass with jalapeno lime salt. Combine vodka, simple syrup and lime juice in glass over rocks, top with watermelon puree. Garnish with pickled watermelon rind.

  (Evan Siple / Baltimore Sun)

How to make the Kentucky Rose

2 oz. Johnny Drum

3/4 oz. homemade grenadine

Juice of 1/2 lime

2 dashes Chinese bitters

Mix ingredients; top with grated cinnamon

  (David Newman / Baltimore Sun)

How to make the Hubcap Margarita (In a glass; in this case, the Ruby)

1 1/2 oz. Herradura Reposado tequila

1/2 oz. Pama Pomegranate liqueur

1/2 oz. agave nectar

2 oz. lime juice

Lime slice

Combine all ingredients over ice and shake; strain into margarita glass either over ice or chilled. Salt the rim if desired, garnish with lime wedge.

  (Evan Siple / Baltimore Sun)

How to make the Dos Manos Margarita (Mango)

1 part 100 percent Agave Camarena tequila

2 parts house-made margarita mix (a blend of lime and lemon juice, simple syrup and agave nectar)

3/4 part flavor (mango juice for this recipe)

Shake all ingredients with ice; pour into a margarita glass and garnish with lime (salt or sugar rim/Coronita optional).

  (Meekah Hopkins / Baltimore Sun)

How to make the Wake and Bake at Bluegrass Tavern

1 1/2 oz. Bulleit rye

3/4 oz. amaretti di Saranno cookie-infused Amaretto Lazzaroni

3/4 oz. house-made kumquat cordial

Splash of lemon juice

Cinnamon

To make the kumquat cordial:

Mince up several kumquats and cook down with brown sugar, cinnamon and allspice (to taste) then combine with 100-proof vodka of your choice. Steep for several days to weeks and strain into container for use.

For the drink: Combine Bulleit rye, infused amaretto, cordial and lemon juice and shake with ice, strain over fresh ice and top with a sprinkle of cinnamon.

  (Evan Siple / Baltimore Sun)

How to make the Paloma on the Harbor

1 1/2 oz. Silver tequila

1 oz. fresh grapefruit

1/2 oz. of lime juice

1/2 oz. agave syrup

1/4 oz. of Old Bay

Stir ingredients together; top with club soda.

  (Aaron Joseph / Baltimore Sun)

How to make the Crippled Turtle

1/2 oz. Bacardi Silver

1/2 oz. Captain Morgan

1/2 oz. Malibu rum

1/2 oz. Bols banana liqueur

1 oz. pineapple juice

1 oz. cranberry juice

Combine all ingredients in shaker, shake vigorously, strain over ice. Alternately, layer juices one at a time over rum to produce fun visual effect. Garnish with orange and maraschino cherry.

  (Evan Siple / Baltimore Sun)

How to make the Kentucky Navy (one serving)

1/2 part lemon oleo-saccharum

1/2 part spearmint tea

1 part Millstone cider

1 part bourbon

1 part rye

Dash of black walnut bitters

Stir all ingredients together, serve chilled over 2-inch cube of ice

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to make the Lady Rockwell

2 oz. Hendrick’s gin

1/2 oz. lemon juice

1/2 oz. cucumber simple syrup*

3 dashes orange bitters

Cucumber and lemon twist for garnish

Combine all ingredients and shake, double strain, serve up in a Martini glass.

* Cucumber simple syrup: 1:1 ratio of sugar to water; when the sugar is dissolved remove from heat. Chop up 2-3 cucumbers (depending on volume, of course, basically enough so it’s just covered by syrup) , steer in syrup until cool. Strain.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to the make the Cucumberous at Dooby’s

1 1/2 oz. Magellan Blue Gin

3/4 oz. St. Germain elderflower liqueur

3/4 oz. cucumber juice

1/4 oz. lime juice

1/4 oz. rosemary simple syrup

Couple dashes of orange bitters

Add all your ingredients into a cocktail shaker then add ice and shake well. Strain your cocktail into a chilled cocktail glass and garnish with a cucumber slice.

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to make the Gold Cobbler

2 oz. Bulleit Rye

3/4 oz. Cointreau

1/2 oz. Luxardo Maraschino liquer

1 oz. lemon juice

1 oz. orange juice

1 oz. pineapple juice

Dash Fee Brothers barrel-aged bitters

Dash Bittermens tiki bitters

Fresh fruit as available

Combine all liquid ingredients in shaker with ice and blackberries, blueberries, raspberries or whatever berry is available. Shake vigorously. Pour into glass and garnish with pineapple slice.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Spiced Nashi

1 1/2 oz. Bulleit Rye

1/2 oz. Asian pear shrub

1/4 oz. lemon juice

1/4 oz. house made All Spice Dram

1/4 oz. simple syrup

1/2 oz. egg white

Dry shake all ingredients in a metal shaker. Add ice and shake until cold, about 10 seconds. Double strain into a large coupe. Garnish with a dehydrated Asian pear “chip” and fresh grated cinnamon.

Read more about this drink here.  (Nick Jones / Baltimore Sun)

How to make the Hot Cider Dark n’ Stormy

2 oz. Mountain Cider Company cider

2 oz. Gosling’s Black Rum

Cinnamon stick

Prepare cider to taste and bring to a near simmer, add Gosling’s rum to bring down temperature and avoid alcohol evaporation. Stir with cinnamon stick.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make Hot Spiked Homemade Apple Cider

3 parts fresh-squeezed apple juice

1 part Hennessy

1 part Jim Beam

1 part Myers’ dark rum

Diced apples

Cinnamon

Nutmeg

Heat apple juice, stirring in liquors; spice with cinnamon and nutmeg, add diced apples. Garnish with an apple slice and serve in an Irish coffee glass.

Read more about this drink here.  (Janet Wiseman / Baltimore Sun)

How to make Rosemary’s Gold

2 oz. Jefferson’s bourbon

1 oz. Domaine de Canton

Rosemary sprig

Club soda to top

Lime garnish

Muddle rosemary in glass and combine Jefferson’s bourbon and Domaine de Canton over ice; top with club soda. Garnish with lime wedge.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make $1 Jell-O Shots

3 oz. Jell-O (one 4-serving package)

8 oz. boiling water

3 oz. cold water

8 oz. vodka

Chill the liquor and cold water mix in the refrigerator for 1 hour prior. Boil water in gelatin until completely dissolved. Stir in chilled liquor and water. Pour into plastic shot cups, refrigerate for at least two hours before serving.

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to make the Raspberry Margarita

3 oz. sour mix

1 1/2 oz. pineapple- and vanilla bean infused Espolon Blanco

3/4 oz. Smirnoff Raspberry vodka

Small handful fresh raspberries

Brown sugar

Lime Wedge

Muddle the raspberries in a glass, combine sour mix, tequila and vodka in a shaker and shake vigorously. Pour over ice (or blend) and rim glass with brown sugar. Garnish with lime wedge, enjoy.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make The Pallottola

2 oz. Catoctin Creek Roundstone Rye

1 oz. Fernet Branca

1/2 oz. brown sugar simple syrup

Mix; serve neat, garnished with blood orange wedge or twist and fresh thyme.

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to make The Anastasia

2 oz. Hangar One Mandarin Blossom vodka

1 oz. triple sec

Splash of blood orange juice

Candied orange slices to garnish

Combine all ingredients and shake to combine. Strain into martini glass and garnish with candied orange slices.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Brandy Chill

1 1/2 oz Raynal XO Brandy

1 1/2 creme de cacao

1 1/2 oz. half and half

4 oz. coffee

1/2 oz. Grand Marnier

Serve over ice in a brandy snifter, garnish with an orange twist.

Read more about this drink here.  (Handout art from the Maryland Li / Baltimore Sun)

How to make The Bohemian Cocktail

1 1/2 oz Green Mountain Gin

1 1/2 oz St. Germain

1 1/2 oz ruby red grapefruit juice

3-4 dashes Peychaud’s bitters

Combine all ingredients in a shaker over ice, shake vigorously and strain into a martini glass. Enjoy.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Isadore

High Grounds coffee

10-12 oz. boiled water

French press

1 1/2 oz. Fireball Whiskey

1/2 oz. Bailey’s Irish Cream

Dash of vanilla extract

Steep three scoops of High Grounds coffee in a French press for three minutes before press and pour into glass with Bailey’s, Fireball and vanilla extract. Stir and top with whipped cream. Enjoy.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Autumn Old Fashioned

2 1/2 oz. Ivin’s-infused bourbon

Dash of orange bitters

Water

Orange garnish

Pour infused bourbon into a glass neat or over rocks, add filtered water to taste. Garnish with orange wedge.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to Make The Hurricane

1 part Bacardi Light Rum

2 parts Orange juice

2 parts Pineapple juice

2 parts Finest Call Mango Puree

1/2 part Grenadine (float)

1 part Disaronno Amaretto

2 parts Bacardi Select Rum

1 orange

1 cherry

Pour all ingredients into a cocktail shaker, shake well. Strain into a hurricane glass. Top with Grenadine and garnish with a cherry and a slice of orange. Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make Dawn’s Fall Candy

1 oz. Pinnacle Whipped Cream Vodka

1 oz. Stolichnaya Orange Vodka

3/4 oz. DeKuyper Hot Damn

3/4 oz. Liqueur 43

1 1/4 oz. orange juice

Bailey’s Irish Cream

Whipped Cream

Combine all ingredients except Bailey’s in a shaker and portion 3/4 volume with 1/4 Bailey’s while pouring, top with whipped cream and Jimmies/sprinkles.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make the Apple Cider Margarita

2 oz. Patron Resposado

2 oz. Zeldman’s Apple Cider

1 1/2 oz. house made sour mix

1 1/2 oz. Grand Marnier on the side

Apple wedge garnish

Comebine all ingredients in a shaker and strain over ice. Garnish with apple slice and sidecar of Grand Marnier.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make Boyle’s Baltimore Water

2 parts Pinnacle Red Berry

1 part lemon sour mix

Splash of soda water

Mixed berries

Mix vodka and sour mix; top with soda and garnish with fresh berries.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make Beads Before Barrels

1 oz. amontillado sherry

1 oz. Bar HIll gin

2 oz. Millstone Cellars Harvest Cider

3/4 oz. pear and anise syrup

1/2 oz. fresh lemon juice

Red bell pepper

Combine gin, sherry, syrup & lemon juice into shaker. Shake and pour over crushed ice into a Collins glass. Add Millstone “Harvest” Cider. Garnish with lemon thyme & fresh fruit.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make the Sargento Pimiento

1 1/2 oz. Anejo tequila

1 oz. rosemary-infused Lillet Blanc

1/2 oz. lemon juice

1/4 oz. smoked simple syrup

2 dashes of celery bitters

Red bell pepper

Muddle slice of red bell pepper in a shaker, combine all other ingredients and shake vigorously. Strain twice to avoid pepper chunks in the final cocktail. Garnish with lemon rind.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Ravens Nation

1 1/2 oz. Bacardi razz

1/2 oz. black raspberry liqueur

2-3 drops of blue Curacao

Splash of soda

Splash of sweetened lime juice

3-4 oz. of cranberry juice

Serve over ice, sugar rim the glass

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make the Root Beer Float

1 1/2 oz. Three Olives Root Beer Vodka

1/2 oz. Licor 43

Cola

Heavy whipping cream

Mr. Boston Black Raspberry liqueur

Cherry

Combine vodka, Licor 43 and cola into an iced pint glass. Top liberally with heavy whipping cream. Garnish with a cherry.

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make the Dundalk Iced Tea

1/2 oz. vodka

1/2 oz. rum

1/2 oz. tequila

1/2 oz. gin

1/2 oz. triple sec

Sour mix

Top with Natty Boh

Read more about this drink here.  (Jazmine Johnson / Baltimore Sun)

How to make the Whiskey Ginger

2 oz. ginger-infused whiskey (Maker’s Mark or better)

Crabbie’s Ginger Beer

Lime juice

Candied ginger chip

Lime wedge

Combine squirt of lime juice and whiskey in a rocks glass, fill to top with ginger beer. Garnish with lime wedge and candied ginger chip.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make the Coco Kanpai

6 mint leaves

1 3/4 oz. Kai Coconut Pandan vodka

1/4 oz. St. Germain

3/4 oz. lime juice

1/2 oz. pineapple juice

1/2 oz. Cream of Coconut “Coco Real”

Splash of ginger beer

Muddle mint and lime juice in mixing glass, add all ingredients, shake and transfer to tall, 12 oz. ice-filled glass. Top with ice and splash of ginger beer. Garnish with fresh lime and mint sprig. Please note: The Cream of Coconut “Coco Real” can be purchased in smaller quantities at most liquor/grocery stores. Read more about this drink here.  (Christina Camba / Baltimore Sun)

How to make the Irish Crush

2 oz. Jameson Irish Whiskey

1 oz .Triple Sec

1 orange worth of juice

Sprite to top

Secret ingredient

Crush orange juice into glass over ice and mixed ingredients, add secret ingredient to finish and stir together. Garnish with orange slice.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to make The 7-10 Split

2 parts Hendrick’s gin

1 part cucumber puree

1/2 part cilantro-infused simple syrup

1/2 part lemon and lime juices

Club soda

Cucumber slice

Shake all ingredients; pour into iced martini glass, top with club soda. Garnish with cucumber and serve.

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to Make Life’s a Peach

2.5 ounces Bulleit Rye

.5 ounce fresh lemon juice

.5 ounce brown sugar syrup

2-3 slices fresh peach

Mint leaves

Muddle mint, peaches, sugar and lemon juice in a julep cup, add the bourbon. Fill with crushed ice and stir well; garnish with a sprig of mint.

Read more about this drink here.  (Scott Bradley/The Baltimore Sun / Baltimore Sun)

How to make the Creamy Dream

2 oz. RumChata

1/2 oz. amaretto (or less)

1/2 oz. Van Gogh Double Espresso Vodka

1/2 oz. Van Gogh Dark Chocolate Vodka

1/2 oz. Bacardi Coco Rum

Sugar rim

Combine all ingredients over ice, shake vigorously. Strain into chilled glass over ice.

Read more about this drink here.  (Evan Siple / Baltimore Sun)

How to Make the Bourbon Lemonade

2 parts fresh-squeezed lemonade

2 parts water

Simple syrup to taste

1 part bourbon (Pabu uses Jim Beam)

Club soda

Add ingredients to 16-oz. bottle; finish with club soda; cap.

Read more about this drink here.  (Meekah Hopkins / Baltimore Sun)

How to make the T’s Woodyhatten

2 oz. Woodford Reserve

1/3 oz. spiced simple syrup (includes vanilla, pink peppercorn, lemon zest, star anise, cloves)

2/3 oz. merlot (any brand)

Stir ingredients into chilled glass. Add maraschino cherries if desired.

Read more about this drink here.  ((Scott Bradley / Baltimore Sun) )

How to make the 3-1-2

2 oz. Basil Hayden bourbon

1/2 oz. fresh lemon juice

3/4 oz. lavender-lemongrass simple syrup

Mint garnish

Chill a martini glass prior to mixing ingredients in a tumbler on ice. Shake vigorously, strain into chilled glass, garnish with bruised mint leaves.

Read more about this drink here.  ((Scott Bradley / Baltimore Sun) )

How to make the Strawberry Shortcake Crush

1 1/2 oz. Stoli strawberry vodka

1/2 oz. Disaronno Amaretto

Small handful of strawberries

Simple syrup

Half and half

Muddle the strawberries in a glass and add ice. Pour Stoli and Amaretto, stir, add simple syrup and cream to desired thickness and sweetness, stir.

Read more about this drink here.  ((Scott Bradley / Baltimore Sun) / )

How to make Pirate Juice
Fruit medley
12-fruit blend, must include blueberry, raspberry, blackberry and Strawberry

Acai berry puree

Orange Juice

Sprite

Infuse rum blend for three weeks in glass container until desired fruitiness is achieved. Pour over ice with fresh blueberries, blackberries, raspberries and a slice of strawberry. Top off with acai berry puree, orange juice and Sprite.

Read more about this drink here.  ((Scott Bradley / Baltimore Sun))

How to Make The Heat of Summer
1 1/4 oz. of Bombay Sapphire

1/2 oz. of Thatcher’s Cucumber

1/2 oz. Grand Marnier

3/4 oz. of habanero-infused simple syrup

Fresh lime juice

Splash of lemonade

Shake all ingredients to mix, top with soda water and serve in a double rocks glass.

Read more about this drink here.  ((Scott Bradley / Baltimore Sun))

How to Make The Machadomosa
3 oz orange juice

1 and 1/2 oz. Stolichnaya vodka

Freixenet Brut to taste

1-2 cups ice

Combine all ingredients in a blender, pulse on low until ice is crushed, then run on high until smooth or to desired consistency. Garnish with orange slice.

Read more about this drink here.  (Scott Bradley/Baltimore Sun / Baltimore Sun)

How to Make The Evil Ruby
1 1/2 oz. Deep Eddy Ruby Red

1/2 oz. St. Germain

Dash of jalapeno simple syrup

Mix all ingredients together; serve up in a cocktail glass.

Read more about this drink here.  (Scott Bradley / Baltimore Sun / )

How to make The Sweet Baby Jesus Adult Milkshake

3 oz. of Sweet Baby Jesus beer

2 scoops of vanilla ice cream

1 scoop chocolate ice cream

1/2 oz. Kahlua

1 oz. heavy cream

1/2 oz Sloop Betty Vodka

1 Reese’s Cup

Blend all ingredients together, garnish with Reese’s Cup ( and whipped cream, if desired); serve in a chilled pint glass. Read more about this drink here.  (Scott Bradley / Baltimore Sun)

How to make the Corsair Triple Smoke Whiskey

One bottle Corsair Triple Smoke

Ice if desired

Water if desired

Depending on taste, pour 1 1/2 to 3 oz. in a rocks glass with ice or water to taste. Enjoy thoroughly.

Read more about this drink here.  (Scott Bradley / Baltimore Sun)

How to make the Long Thailand Tea

Two Parts Thai Iced Tea

1 part Van Gogh Orange vodka

Splash half and half

Splash Coke

Pour, stir ingredients over iced Thai tea, and serve in a cocktail glass.

Read more about this drink here.  (Karl Merton Ferron / Baltimore Sun)

How to make the Red Star Martini

1 oz. Finlandia tangerine vodka

1 oz. Bols peach schnapps

1 oz. Bols raspberry liqueur

Pineapple juice

Cranberry juice

Combine all ingredients (pineapple and cranberry to taste) in a shaker over ice, shake vigorously. Strain into martini glass.

Read more about this drink here.  (Kim Hairston / Baltimore Sun)

How to make Pritchard’s Peach Mango

4 oz. Pritchard’s Peach Mango Rum

2 oz. soda water

7 Up to taste

Mix Pritchard’s Rum and soda water over ice, add 7 Up to desired sweetness. Garnish with a lemon wedge.

Howard’s might seem ill equipped to sling some delicious drinks without a dedicated mixologist on staff or a bevvy of random artisanal ingredients. But as owner Darren Palitti puts it, “Our craft liquors make the difference. The best drinks don’t need much in addition.”

Read more about the drink here  (Alexis Jenkins/Baltimore Sun)

How to Make Guts & Glory

1 1/2 oz. Bols Genever

1/2 oz. Zirbenz Stone Pine

3/4 oz. Lillet Blanc

1/2 oz. Lemon Juice

1 barspoon Pernod

Egg white

Dry shake to emulsify the egg white with the other ingredients. Shake with ice firmly to chill and strain into a coupe.

Garnish: 3 drops Angostura on top. Drag straw through the bitters drops to decorate.

You don’t just order a drink at B&O American Brasserie - you explore it.

Read more about the drink here  (Alexis Jenkins/Baltimore Sun)

How to Make The Veev Mule

11/4 oz. Veev Acai Liqueur

6 large mint leaves (torn in half)

1 lime wedge (squeeze and drop in glass)

Muddle all ingredients in a serving glass. Fill with ice and ginger ale. Garnish with a lime wedge.

The folks at Gordon Biersch Brewery have a passion. Surprisingly, despite the name, it’s not just for beer (though their German lagers will keep aficionados busy).

Read more about the drink here  (Alexis Jenkins/The Baltimore Sun)

How to make the October Buck

1 oz. Clement Creole Shrubb

1 oz. Laird’s Bonded Apple Brandy

1/2 oz. fresh lemon juice

3/4 oz. cinnamon syrup

Club soda

Ginger ale

Lemon wedge for garnish

Combine all ingredients except club soda and ginger ale. Strain over ice into a tall glass, top with club soda and a splash of ginger ale. Garnish with lemon wedge.

Fall cocktail season is in full swing, and if you’re like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin.

Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well.

Read more about the drink here  (Alexis Jenkins/Baltimore Sun)

How to Make the Beirut

2 parts fresh pomegranate juice

1 part Arak (such as Ghantous)

1/2 part simple syrup

1/2 part club soda

Mix arak, syrup and soda; pour into a cocktail glass, add pomegranate juice.

Apples are fall’s fruit to most. But there’s another forgotten fruit that’s in season -- one that is, in my opinion, a better flavor to infuse into cocktails: the pomegranate.

Read more about the drink here  (Alexis Jenkins/Baltimore Sun)

How to make the Oliver Twist

1 1/2 oz. Seagram’s Gin

1/2 oz. St. Germain

1/2 oz. freshly squeezed lemon juice

Splash of olive juice

Tonic

Lemon rind, olives

Combine Seagram’s, St. Germain, lemon juice and olive juice over ice, shake. Strain into rocks glass and top with tonic water. Add lemon rind and olives for garnish.

Salt is a solid destination for new American cuisine in the heart of Upper Fells Point, boasting a clean, stylish interior awaiting your dinner or happy hour needs with bright solid color motifs and independent art on virtually every wall.

Read more about the drink here  (Alexis Jenkins/Baltimore Sun)

How to Make the Super X

11/2 oz. Junmai Ginjo Sake

3/4 oz. Lillet Blanc

3/4 oz. House-made falernum

1/2 oz. Yuzu citrus Juice

1/4 oz. fresh lemon juice

Shake vigorously with ice. Double strain into a chilled large coupe glass. Garnish with a lemon peel.

Admit it: Your knowledge of sake - and mine - revolves around what sushi joint serves up Sake Bombs or that it usually comes hot or cold and always quite potent.

Read more about this drink here  (Alexis Jenkins/Baltimore Sun)

How to Make the Bluecoat Continental Cosmo

2 parts Bluecoat Gin

1 part Solerno Blood Orange

1/2 part Pama Pomegranate

1/2 part Kai Lemongrass Ginger Shochu

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Sure, it still conjures images of Carrie Bradshaw traipsing around Manhattan or the immature sorority girl trying way too hard to emulate her at a bar. But a Cosmo, the right Cosmo, can be playful and fun.

Read more about the drink here  (Gene Sweeney Jr./Baltimore Sun)

How to make the Slyce Julep

2 oz. Maker’s Mark bourbon

1 oz. lime juice

1/2 oz. simple syrup

Chopped mint

Sliced lime

Soda water

Muddle mint, add sliced lime and crush. Add lime juice, simple syrup and bourbon, mix, fill with soda water to top.

Home Slyce isn’t a cocktail bar by any stretch of the imagination. It focuses mostly on inexpensive and tasty food, decent beer and a relaxing atmosphere for local residents and visitors alike.

Read more about the drink here  (Barbara Haddock Taylor/Baltimore Sun)

How to Make The Manhattan

2 parts Maker’s Mark Bourbon

1 part Dolin Sweet Vermouth

1 dash Angostura Bitters

1 Luxardo Original maraschino cherry

Shake or stir all together for 30 seconds. Strain into chilled Manhattan glass. Garnish with a maraschino cherry (served up, no ice).

The simple, smoky Manhattan represents this return to the season. The good Manhattan’s fragrance connects to the world of Don Draper or, even further back, to Prohibition-era glamour.

Read more about the drink here  (Colby Ware/Baltimore Sun)

How to Make The Ramos Gin Fizz

2 ounces London dry gin (Plymouth)

1 ounce heavy cream

1 egg whites

1/2 ounce lemon juice

1/2 ounce lime juice

2 teaspoons superfine sugar

2 to 3 drops orange flower water

Combine in a chilled cocktail shaker with plenty of cracked ice, then shake viciously for at least one, preferably two minutes and strain into a chilled Collins glass. Top up with club soda.

Read more about the drink here.  (Kenneth K. Lam/Baltimore Sun)

The Ginger Smash

2 small kumquats

2 slices fresh ginger

1 teaspoon superfine sugar

3/4 fresh-squeezed lime juice

1 oz. Clement Creole Shrubb

1 1/2 oz. Milagro Silver Tequila

In the bottom of a pint glass, muddle the kumquats, ginger and sugar into a paste. Add the remaining ingredients and fill the glass with ice, shake 10-12 times with a shaker and pour into a Collins glass. Enjoy.

The Ginger Smash, “a very seasonal rustic drink,” as Green describes it, is a hard cocktail loaded with tartness thanks in part to muddled kumquats and an ounce of Clement Creole Shrubb, an aged rum drink flavored with orange bitters. The addition of Milagro Silver Tequila, freshly sliced ginger and lime juice combine to form a powerfully flavored concoction high on the citrus and bite-o-meter, thanks to the ginger on the back end. It’s definitely a textbook stiff drink -- in the best way possible.

Read more about the drink here.  (Colby Ware/Baltimore Sun)

How to Make The Lady Maryland

3 ounces vodka infused with Bosc pear, Granny Smith apple and lemon

1/2 ounce simple syrup infused with 1 fresh (not dried) bay leaf

Shake over ice and strain into a martini glass. Garnish with bay leaf.

Waterfront Kitchen, on the water’s edge of Thames Street in Fells Point, is a big believer in sustainability -- from using fresh, local ingredients to helping out in the community. Bartender David Copenhaver created The Lady Maryland to bolster the restoration efforts of the Living Classrooms Foundation’s educational schooner of the same name.

Read more about the drink here.  (Algerina Perna/Baltimore Sun)

How to make The Garden

1 1/2 oz. Hendrick’s Gin

1/2 oz. fresh lime juice

Basil and strawberries

Club Soda

Combine gin, lime juice and muddled chopped basil with sliced strawberries. Pour over ice and top with club soda. Serve in a highball glass.

Bartender John Hartz and crew recently redesigned their drink menu to include a wide range of classic cocktails and one particularly refreshing gin drink: The Garden.

Read more about the drink here.  (Colby Ware/Baltimore Sun)

Little Havana, known for its mojitos, will build out a new concept in a newly available corner of its building.

How to make the Federal Hill Martini

2 oz. VeeV Acai Spirit

1 oz. Chambord

1 oz. sour mix

Shake ingredients over ice, strain into martini glass. Top with Sprite, add lime wedge to garnish.

“I really like this one,” said Inner Harbor’s Rusty Scupper Wine Director Julian Demiri of the creation. “You can just drink it all day long.” And not just because of the pleasing flavor, either. Read more about the drink here.  (Colby Ware/Baltimore Sun)

How to Make The Boulevardier

2 ounces rye or Bourbon

1 ounce Campari

1 ounce sweet vermouth

Stir ingredients together in a mixing glass filled with ice; strain into a stemmed cocktail glass. Garnish with a twist of lemon zest.

In the world of classic cocktail culture, think of it like this: if a Manhattan and a Negroni had an affair, the Boulevardier would be their offspring. Not as bitter as a Manhattan but less refined than the gin-based Negroni. Read more about the cocktail here.  (Colby Ware/Baltimore Sun)

How to Make a Cuda Punch

1/2 fresh-squeezed orange

8 oz. of secret rum infusion (essentially a citrus assortment, heavy on pineapple)

Splash of club soda

Splash of fruit punch for color

Orange slice for garnish

Squeeze the 1/2 orange over ice, add rum infusion, club soda and fruit punch for color, if desired. Stir to mix.

“Everything on the menu is fresh and we’ve got a bit of an island thing going on, so this drink fits the theme and puts you in a good mood,” Locust Point watering hole Barracuda’s co-owner Paul Cuda said.

Read more about the drink here.   (Lloyd Fox/Baltimore Sun)

How to make a Hop Betty

2 parts Citra hops-infused vodka (Sloop Betty preferred)

1 part grapefruit juice

1 part simple syrup

Luxardo liqueur

Stillwater Stateside Saison

Mix vodka, grapefruit and simple syrup; top with Saison. Serve up (no ice); garnish with Luxardo cherries if desired.

A beer... cocktail? Talk about a dream come true. Don’t question it; just trust West Baltimore hotspot Alewife’s general manager and co-owner Bryan Palombo and his team on this one.

Learn more about the drink here.  (Barbara Haddock Taylor/Baltimore Sun)