"Drunkin Punkin" Admiral's Cup - Baltimore, MD

Drink Ingredients:

• 2.5 oz. of Titos Infused Vodka.
• .5 oz. of Simple Syrup.

Drink Preparation:

• Add the ingredients listed above to shaker with ice.
• Shake and strain into Martini Glass.
• Cheers!

Side Note: To make the infused vodka.

• Infuse vodka with roasted pumpkin and fresh vanilla beans for five days.
• To make roasted pumpkin take off skin of pumpkin, take of the seeds and stringy guts.
• Cut up pumpkin in .75 pieces and roast for 45 minutes at 275 degrees.
• To make this particular Simple Syrup use equal parts water and sugar with fresh cinnamon sticks, crushed fresh nutmeg, dash of maple syrup and honey.

Stephanie Greenhalgh is our creator of this delicious cocktail. Stephanie is a relatively new addition to Admiral's Cup and as far as I am concerned, one of their best decisions. Stephanie loves what she does, is always entertaining and like our other bartenders likes to play with alcohol. So stop in Admiral's Cup to have Stephanie take care of you.

This cocktail is definitely a fall cocktail. The flavor reminds you of the warmth of the holidays. While making you feel thankful, that you can drink this to be able to deal with your in-laws.

 

"Sazerac" Tapas Adela - Baltimore, MD

Drink Ingredients:

• 1.5 oz. of Bulleit Rye Whiskey.
• 1 splash of Vieux Absinthe.
• 3 splashes of Peychaud's Bitters.
• .25 oz. of Simple Syrup.

Drink Preparation:

• Either a Martini Glass or Old Fashioned Glass, your choice fill with ice to chill.
• Add ingredients as listed to shaker with ice.
• Shake.
• Empty ice from glass.
• Strain into glass.
• Twist lemon slice, run lemon slice around rim of glass.
• Garnish with Lemon slice.
• Cheers!

The "Sazerac" is the oldest known American cocktail, with its origins from pre-civil war New Orleans. The name stems from the Cognac used there during that time. The modern version uses Rye Whiskey as the prime ingredient with subtle accents and notes from both the absinthe and bitters.
This cocktail is made by Cliff Harris of Tapas Adela. Cliff is the head bartender of Tapas Adela. Tapas Adela is located in Fells Point of Baltimore, MD. Tapas Adela has a number of Signature Cocktails and Classics. The "Sazerac" is one of the favorites for Tapas Adela to serve.  While in Baltimore stop in Tapas Adela for their delicious food and experience their cocktails.

"Peppermint Patty" Tapas Adela - Baltimore, MD

Drink Ingredient:

• 1.5 oz. of Pinnacle Whipped Cream Vodka.
• 1.5 oz. of Godiva Chocolate Liqueur.
• 1 oz. Green Crème de Menthe.

Drink Preparations:

• Chill Martini Glass.
• Add the ingredients as listed to a shaker with ice.
• Shake with ice.
• With Martini Glass carefully run chocolate syrup around glass from bottom to the top.
• Slowly pour cocktail into the Martini Glass.
• Cheers!

Tracey Wise is our bartender in this video, and creator of this delicious cocktail. Tracey has won bartender of the year in Baltimore two years in a row. So one would think she knows what she is doing. She obviously likes to have a little fun when she makes her cocktails. Tapas Adela has many Signature Cocktails to choose from. Stop in and have some of those cocktails and enjoy Tracey's enthusiasm behind the bar.

"Orchard #2" Mr. Rain's Fun House - Baltimore, MD

Drink Ingredients:

• 1.5 oz. of Oat infused Scotch.
• .75 oz. of Averna.
• .5 oz. of Apple Cider.
• .25 oz. of Muscadine Gastrique.
• 1 Bar spoon of Lemon Juice.
• 2 Dashes of Sassafras Tincture.

Drink Preparation:

• Add ice to cocktail glass and set aside to chill.
•  Add all of the ingredients to a shaker with ice in the order listed above.
• Shake the cocktail and empty ice from the cocktail glass.
• Double Strain in the cocktail glass.
• Garnish with a dried Apple chip.
• Cheers!

Side Notes: How to make Sassafras Tincture:

• Heat Sassafras in a pan set over high heat until slightly smoking. Let cool before handling.
• Put Sassafras into a spice bag.
• Steep the Sassafras 16 oz. jar with 500 ml. of grain alcohol, vodka or other high - proof neutral spirit for 7-14 days.
• Remove the Sassafras from the tincture and discard. Stored in a cool environment, the tincture can keep for several months.

How to make Oat infused Scotch:

• Add about 3/4 cup of rolled oats to about a 750ml amount of blended scotch.
• At least 3 days of infusion is recommended.

This cocktail is one of Mr. Rain's Fun House's many Signature Cocktails. They have several of their cocktails on here, so be sure to check out those other cocktails. Megan Deschaine the head bartender at Mr. Rain's Fun House is making the cocktail for us. If you are in Baltimore stop in to have Megan make you a cocktail. You will enjoy your cocktail and her company.