- 2 oz. of Papa’s Pilar Blonde.
- .75 oz. of Orgeat Syrup.
- .5 oz. of Lime Juice.
- .75 oz. of Passion Fruit Purée.
- .5 oz. Orange Juice.
- .5 oz. Pineapple Juice.
- Pineapple Wedge and edible Orchid Garnish.
- Place all ingredients in shaker.
- Shake and strain into Collins Glass.
- Garnish with edible Orchid and Pineapple Wedge.
How to make Orgeat Syrup:
- 250 grams of Toasted Almonds slices.
- 4 cups of water.
- 4 cups of sugar.
- 1 oz. of Orange Flower Water.
- 2 oz. of Cognac.
- 2 oz. of Amaretto Disaronno.
Orgeat Syrup Preparation:
- Bring water to a boil.
- Add the Almonds and lower water temperature to a simmer.
- Allow to simmer for 25 to 30 minutes.
- Strain Almonds and add sugar.
- Stir until sugar dissolves.
- Add the Orange Flower Water, Cognac and Amaretto.
- Stir and allow to cool.
Ouzo Bay is located in Harbor East, which is a great little area of shops, restaurants and hotels. Ouzo Bay specializes in Greek Cuisine and an assortment of Signature Cocktails that should suit everyone’s taste. They go that extra mile by serving you an after dinner cocktail, Ouzo of course.
William Escalante is the head bartender at Ouzo Bay and obviously enjoys his trade by adding a little flair to his service. This is not the first time we have seen Will behind the bar, he has participated in a wonderful event for Cystic Fibrosis. Rye’s Up Against Cystic Fibrosis. This event has some of the finest bartenders in Baltimore, so you are pretty much guaranteed a great cocktail from William. This year William won Best Cocktail with this cocktail at Rye’s Up Against Cystic Fibrosis.
•1.5 oz. Bulleit Rye.
•.75 oz. of Amaretto Di Saranno cookie – infused Amaretto Lazzaroni.
•.75 oz. of house made Kumquat Cordial.
•Splash of Lemon Juice.
•A dash of Cinnamon.
•Add the ingredients listed above to a shaker, minus the Cinnamon.
•Add ice to Old Fashioned glass and strain.
•Top with Cinnamon to your liking.
Side Note: To make 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.
Jenna R. Kumm of Blue Grass Tavern created this great cocktail, and is bar manager at Blue Grass Tavern. The star of our video is Matt Talbot. Apparently this bar likes its Bourbon and Rye. When you first look in the middle of the bar, it is filled with different Bourbons and Rye. So if you are like me and like your bourbon, you will be in heaven. Don’t worry though if you are a gin or vodka person. There is plenty to choose from and they support the local ones as well. This Signature Cocktail is best described as a new take on the Whiskey Sour, with sweet and spicy baked notes. This is a great local bar with no bar food, really delicious food.
•1 oz. Bulleit Bourbon.
•.5 oz. Batavia Arrack.
•.5 oz. Luxardo Amaretto.
•.5 oz. Aperol.
•.5 oz. Lime Juice.
•2-3 dash Angostura Bitters.
•1 oz. sparkling water.
•Garnished with Brandied Cherry.
•Fill cocktail glass with ice to chill and set aside.
•Add ingredients to shaker except the water.
•Then shake and empty ice from glass.
•Add sparkling to water to glass then strain the cocktail into the glass.
•Garnish with Brandied Cherry.
Megan Deschaine created this delicious Signature Cocktail from Mr. Rain’s Fun House. She has a wide assortment of cocktails and has already done a couple for us. She is very entertaining, so you should definitely stop in Mr. Rain’s Fun House to enjoy one of her cocktails and conversation.