"The Parlay" The Willow - Baltimore, MD

Ingredients:

• 2 oz. Black Sesame Infused Rum
• a couple pieces of orange.
• couple of dashes Angostura Bitters.
• 1/2 oz. of Agave Syrup.

Drink Preparations:

• Add the orange slices to Old Fashioned Glass.
• Add the dashes of Angostura Bitters.
• Add the 1/2 oz. of Agave Syrup.
• Muddle
• Add the 2 oz. of Black Sesame Infused Rum.
• Add ice and stir.

Side Note:

• Pour 750 ml of white rum in this case Flora De Cana over 10 grams of Black Sesame seeds after you have crushed them with a mortar and a pestle. Allow to steep for three days at rooms temperature.
• Add to your rum, don't blame me for your hangover.

Now for that Agave Syrup: Just like any other syrup equal parts: I.E. 1/2 cup of HOT water is 1/2 cup of Agave. Do remember you want HOT water almost boiling. Now of course the taste of syrup (meaning the hint of Agave is personal), so you may want more Agave added than equal parts.

Again you may thank Julia Momose of The Willow in Baltimore, MD for this delicious cocktail.

Simple Syrup with Cayenne Pepper

Ingredients:

• Equal Parts sugar to water.

I.E. 1 cup of hot (almost boiling) water to 1 cup of sugar.

To add flavor simply add desired spice, extract juice etc. in small portions until it reaches desired flavor.

For this recipe: 8 oz. of water; 8 oz. of sugar and 1 teaspoon of Cayenne Pepper.

Our bartender for this lesson is Julia Momose from The Willow in Baltimore,MD

"Bay Rosa" The Willow - Baltimore,MD

Drink Ingredients:

• 1 1/2 oz. Fennel Frond Infused Vodka
• 3/4 oz. Bay Leaf Infused Syrup
• 1/2 oz. fresh lemon juice
• 2 dashes Peychauds bitters

Drink Preparations:

• Add ingredients to shaker.
• Shake vigorously strain into Collins glass filled with ice.
• Top with club soda.
• Garnish with Fennel Frond.

Side Note: To make Fennel Frond Infused Vodka- use 3 cups of Vodka and a 1 cup of Fennel Frond infused for 3 days and then strain off.

We can thank Julia Momose of The Willow again for this cocktail, that she created this week. Julia when we left was already working on a new concoction. If in Baltimore, you should make it a priority to see this young lady at work.

Side note: To make Bay Leaf Infused Syrup- 1 liter of water over medium heat with one Bay Leaf in the water. Let the water come to a boil, then bring heat down to a simmer for 5 minutes or until water starts to reduce. Then pour the water into a measuring glass and mix in an equal amount of sugar.

"Autumn Grey" The Willow - Baltimore,MD

Drink Ingredients:

• 1 1/2 oz. of Earl Grey Tea Infused  Gin.
• 3/4 oz. of Jasmine Orange Tea Syrup.
• 1/2 oz. of Fresh Lemon Juice.

Drink Preparation:

• Add Ingredients to shaker.
• Shake vigorously pour into cocktail glass double strained.
• Topped with Prosecco (Italian White Wine).
•  Enjoy!

Side Note: To infuse Earl Grey Tea with Gin:

• Pour 1 liter of gin over 1/4 cup of Earl Grey Tea leaves in a glass jug and allow to steep for 2 hours at room temperature.
• Strain dark tea color infusion. Now you have Earl Grey Tea infused gin for your cocktail.

You may thank Julia Momose, Head Bartender at The Willow in Fells Point, MD. She created this drink and has been busy creating others. So don't be surprised if you see her name again.

 

 

       

The Last Word - Fork and Wrench - Baltimore, MD

Drink Ingredients:

• 1/2 oz of Gin
• 1/2 oz of Maraschino Liqueur
• 1/2 oz Chartreuse
• 1/2 oz of Lime Juice

Drink Preparation:

• Chill cocktail glass.
• Pour ingredients in glass and shake vigorously.
• Strain into cocktail glass.

Side Note: The piece of equipment you see in the video obviously is not necessary. However, it does add a little extra to the drink. If you want to get one for your own wet bar, the one you see is a restaurant version, there is a home version. It is called a Perlini Carbonated Cocktail System. To get one go to www.perlagesystems.com/perlin/