Head bartender Brendan Dorr at chef E. Michael Reidt’s B&O Brasserie in Baltimore created several new seasonal drinks for the fall. The Parfait Poire, $10, is made with pear vodka, pear puree and “fall-spiced” syrup and is topped off with a splash of Champagne.
Other drinks created by Dorr include the Smokestack, made with rye, sweet vermouth, fig jam and liquid smoke, and the Carnival Candied Apple, which gets its apples from Calvados apple brandy and the caramel from a caramel syrup, while also featuring vanilla and spice flavors from Tuaca liqueur and a sugar spice rim.
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