- 1.25 oz. of Bluecoat Gin.
- .5 oz. of St. Germaine.
- .5 oz. of Aperol.
- .75 oz. of Pineapple Juice.
- .5 oz. of Fresh Lemon Juice.
- Add ice to shaker.
- Add ingredients to shaker in order listed above.
- Shake and strain into Martini Glass.
- Add a dash of Cardamom Bitters.
Bar Liquorice, well what do I write that has already not been written. This place is a corner bar in Federal Hill, that does not feel like your corner bar. Everything about it is well done and the detail put into everything from the ambiance, cocktails and food lets you know every dollar spent is well spent. Shaun who serves the cocktails, also creates the cocktails and many of the ingredients used for his cocktails. Jeff Cahill the owner and chef takes great pride in the service, ambiance and food served. There is not one detail that is missed.
- 2 oz. Knob Creek Bourbon.
- 1 oz. Combier Pamplemousse Rose.
- 1 oz. House Made marjoram and ginger brown sugar symple syrup.
- Squeeze of lemon.
- Add the ingredients listed above in the order they are listed to shaker.
- Shake vigorously.
- Strain into Goblet.
Describing it to customers: The combination of flavors gives this drink depth, with spice from the marjoram and ginger melding with the grapefruit notes of the pamplemousse, and the bit of lemon, all balanced by the potent bourbon taste. Good for winter, and an exciting drink with lots of character. Even non bourbon drinkers love this drink. Blue Grass Tavern is located in Federal Hill, which is a nice neighborhood that is walking distance from the inner harbor. 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.
•2.5 oz. of Bulleit Rye.
•.5 oz. of Green Mountain Organic Maple Liqueur.
•Splash of Stirrings Blood Orange Bitters.
•Pour all ingredients into shaker with ice in order listed above.
•Strain into Cocktail Glass.
We have Matt Talbot in our video again, the cocktail was created by Jenna Krumm. The duo of Jenna and Matt do their job well and always provide great cocktails and fantastic service. You have one month left to experience Matt’s expertise.
•2 oz. of Collier & McKeel Tennessee Whiskey.
•5 oz. of Lazzaroni Maraschino Liqueur.
•5 oz. Pêche de Vigne.
•.5 oz. of Maple Simple Syrup.
•Add ice to Old Fashioned Glass and set aside to chill.
•Using a jigger add your ingredients to a shaker.
•Add ice to shaker and shake.
•Empty ice from chilled Old Fashioned Glass.
•Strain into your Old Fashioned Glass.
•Garnish with a Lemon Twist.
This cocktail I would say is best describe as a whiskey based, sweet summer cocktail. Matt who is in this video is making a cocktail created by Jenna Krumm. Jenna is the cocktail manager at Blue Grass Tavern. They will never disappoint you in either their knowledge of mixing alcohol or service.
•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.
•1.5 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.
•.75 oz. of Flor De Cana Dark Rum.
•.75 oz. of Rabarbaro Zucca.
•.5 oz. of Strega Sambuca.
•2 Dashes of Vanilla Tincture.
•2 Dashes of Orange Bitters.
•1/2 of an Egg White.
•.25 oz. of Espresso Syrup.
•Add the ingredients listed above in the order they are listed minus the Espresso Syrup.
•Then add ice and shake again.
•Strain in Martini Glass.
•Add some sugar and Espresso Syrup.
•Flame if you choose.
This cocktail was created by Perez klebahn one of the owners of Mr. Rain’s Fun House. You will always find Perez at his establishment, so if you get a chance to stop by you will find him there and he will make you one of his many great cocktails.