- 2 oz. Barr Hill Gin.
- .5 oz. of Suze.
- .5 oz. of Arugula Honey Syrup.
- .5 oz. of Lemon Juice.
- 1 whole Egg White.
- Angostura Bitters
- Combine all ingredients except bitters into a shaker. Shake contents.
- Add ice to shaker and shake again.
- Strain into a Coup Glass.
- Garnish with Angostura Bitters.
This cocktail is from one of the new hot spots in Baltimore for craft cocktails. Ware House 518 is a contemporary American restaurant in the heart of historic Mt. Vernon. The Louie Bar is craft cocktail destination within Ware House 518 that offers an elevated tippling experience Friday and Saturday from 9:00 pm until 2:00 am.
In this video we have Aden as our bartender, this his first time working with us. He is new to the craft cocktail side of the industry. This craft cocktail is a gin forward cocktail with herbal notes and a full texture created by the egg whites. This is a relatively simple cocktail to make and a pleasing to cocktail to the palate.
- Chartreuse Rinse.
- 1 Oz. of Barr Hill Gin.
- 1 Oz. of Dancing Pines Chai Liqueur..
- 1 Oz. of St. Germain.
- Pour a small amount of Chartreuse into Old Fashioned Glass and swirl around the glass and throw out.
- Add ice to a shaker and add the ingredients in the order listed above.
- Give the ingredients a couple of shakes.
- Strain into Old Fashioned Glass.
- Garnish with Orange Rind.
Bluegrass Tavern is a classic neighborhood restaurant in South Baltimore featuring a contemporary American menu and an eclectic wine list and cocktails. From the moment you step through the front door, the woods, rich greens and floor to ceiling windows creates a soothing yet airy feeling. Both floors feature a bar and a dining room.
This cocktail has many different herbs in the mix here, yet they somehow all pull it together to make delicious cocktail. The Barr Hill gin is able to make the herbs less subtle, while the herbs blend together, so that one does not overpower the other.
Our creator of this Signature Cocktail is Stephen. Stephen has been bartending for seven years and has been at Bluegrass Tavern for three years. Bluegrass Tavern was selected as the Best South Baltimore Restaurant in 2015.
•1.5 oz. Barr Hill Gin.
•.75 oz. Yellow Chartreuse.
•.5 oz. Dolin Blanc.
•.5 oz. Combier Orange.
•.5 oz. Chamomile Water.
•Add the ingredients listed above to shaker with ice. Except the Tarragon.
•Stir with bar spoon.
•Strain into Rocks glass.
•Garnish with Tarragon.
The Signature Cocktail was created by Jenna R. Kumm of Blue Grass Tavern. Jenna is the bar manager and the genius for many of Blue Grass Tavern’s cocktails. Our star of the video is Matt Talbot. Matt is one the bartenders at Blue Grass Tavern, if you pay attention to the video, you will see that he knows more than just the name of the alcohol. Matt is very knowledgeable about the different types of alcohol and despite his calm demeanor on the video. He is quite talkative.
•1 oz. of Barr Hill Gin.
•1 oz. of Amontillado Sherry.
•.75 oz. of Pear and Anise Syrup.
•.5 oz. of Fresh Lemon Juice.
•2 oz. of Millstone “Harvest” Cider.
•Combine Gin, Sherry and Lemon Juice into a shaker.
•Shake and pour over crushed ice into a Collins glass.
•Add Millstone “Harvest” Cider.
•Garnish with Lemon Thyme and fresh fruit.
Side Note: How to make the Pear and Anise Syrup:
•1 cup of Sugar.
•1 cup of Water.
•1 cup of chopped Pear.
•2 oz. of Sambuca. Sambuca has the Anise.
•Place the Sambuca and chopped Pear in a saucepan on medium heat until they caramelize
•Then mix with sugar and water on medium-high heat for 5-10 minutes.
•Run through sieve, wait until it cools and you are all set.
This cocktail is a Mr. Rain’s Fun House Signature Cocktail, with Megan Deschaine in the video. This cocktail has a balance between the subtle flavors of honey present in the Bar Hill Gin, with the dry crisp sherry. The pear and anise syrup sweetens the cocktail, nice flavors for winter, with reminders of warmer weather.