Forgotten recipes and regional specialties are in constant danger of going extinct in the crush of timesaving “life hacks” and fast-changing consumer tastes. We’d like to draw your attention to three throwback bottles of booze that represent the preservation of old traditions—and also happen to be delicious.

Field Recordings “Freddo” 2021
($25, Free Run Wine Merchants)

At a time when the industrialization of winemaking means that cases by the millions can be shipped halfway around the world and stacked in Walmart, the idea of one guy knocking around California to find forgotten old vineyards seems almost laughable, but that’s what Field Recordings founder Andrew Jones does. Freddo is 100 percent Sangiovese, fermented with almost no intervention via carbonic maceration. It’s bottled with a label that turns blue when the wine is chilled enough to serve. This low-alcohol, slightly fizzy delight is even better out of the ice chest, so make sure to cool a couple down for a weekend cookout.

FUN FACT: Carbonic maceration is a technique in which grapes are sealed whole in a fermenting tank. This forces the yeasts to convert grape sugar to alcohol from the inside of the berries out. Resulting wines have a fruity nature.

Two Roads Persian Lime Gose
($15 4–16-ounce cans, Legends)

Gose is a very old and obscure style of German beer with a high wheat content and a sour yet salty character. It was on the verge of extinction before the American craft beer scene revived it. Here in the USA, it’s common to introduce a fruit element to act as a foil for the sourness. Two Roads Brewery in Connecticut uses fresh Persian lime juice to this end and the result is a fascinating balancing act among the juicy lime notes, the subtle salinity, and the inherent sourness of the style. It’s attractively refreshing and just the ticket for spring patio hangouts.

Michel Couvreur Single Cask Whisky “Spirale”
($750, Kysela Pere et Fils)

Did that price get your attention? It should, because if you are a whiskey afficionado this should be on your radar. Distiller Michel Couvreur grew up in Belgium, learned his craft in Scotland, and built his still in France’s Burgundy region. “Spirale” is an amazing tale—distilled in cellars he dug himself, then aged for 13 years in fino sherry casks, and then aged five years more in casks that held an obscure regional sweet wine called “spirale,” made from dried grapes that almost no one ferments any longer. The nectar that emerged after this 18-year-long saga yielded 430 bottles. It’s a heady elixir redolent of quince, almonds, and oranges.

It has been two years since COVID disrupted, among other things, one’s ability to find a date. The bar scene was completely wiped out, restaurants faced all manner of hurdles, and even flirting became nearly impossible. Although we encourage couples to make the most of a Valentine’s night out, we recognize that not everyone is coupled up right now. If that’s the case, we’ve corralled three delicious things to drink that you wouldn’t want to share with anyone anyway. So, grab a glass, the remote, and settle in at home.

Domaine des Mailloches Bourgueil 2019
($18, Free Run Wine Merchants)

Since there’s no one around to impress, you won’t even have to worry about not being able to pronounce this one. All you must know is that it’s delicious. Hailing from the Loire region of France, this Cabernet Franc exudes freshness, offering up appealing notes of cherry and strawberry, and some very interesting floral tones akin to violets. Treat yourself to a filet mignon at home and you will be rewarded with the pairing. Another great option? Pull some cheese out of the fridge along with a hunk of good bread and go to town.

FUN FACT: The Loire Valley is home to France’s most amazing wine regions. Vouvray is known for wine made from Chenin Blanc, and Sancerre is the gold standard for Sauvignon Blanc. The town of Bourgueil is all about Cabernet Franc. It’s considered one of the most famous sources for wines made from this grape.

Maine Beer Co. Lunch IPA
($10, 16.9 oz bottle, Legends)

If you’re as tired of over-hopped IPAs as you are of diamond ring ads, we have the beer for you. The super cool folks at Maine Beer Company have crafted a masterpiece—initial hop bitterness bows to delightful, bright, citrus tones, a smooth and fruity mid-palate, and a crisp, slightly spicy finish. “Why is it called lunch?” you might ask? Well, that’s an homage to Lunch the whale, so named because he has been visiting the coast of Maine around lunchtime off and on since 1982.

Dry Fly Distilling Triticale Whiskey
($45, Kysela Pere et Fils)

Washington State’s Dry Fly Distilling first made a name for itself with a gin that leaned into the London Dry tradition even though it’s American. From there, the distillery built a whiskey program that includes bourbon, wheated whiskies, and vodka. This offering may be the most curious, though. Triticale is a grain developed in Scotland in the late 1800s and is a cross between rye and wheat. As the base for a whiskey, it possesses the spicy sweetness of rye but also the smooth refinement of wheat. It’s tasty and unique, and there’s no real need to share it unless you want to.

Chelsea Gregoire is giving a Zoom tour of their apartment in Hampden’s Whitehall Mill, where the vast collection of books they share with their artist wife, Shandi Chester, is organized by the color of the books’ spines. The blue books alone show the range of the collection.

“We have The Basics of Biblical Greek,” says the 30-year-old, who uses “they/them” pronouns and identifies as queer. “We have What If?, which are critical-thinking exercises for philosophy. We have Setting the Table by Danny Meyer. We have a book about Madeira, Grief Observed by C.S. Lewis (“I read this four-chapter beauty every time I go through something difficult.”), and The Sick Rose, which is a book about medical illustrations.”

If one’s bookshelf can be considered an autobiography of sorts, Gregoire’s volumes speak volumes. In this case, Gregoire’s varied book collection serves as a sort of metaphor for the acclaimed beverage director’s mission of inclusiveness, diversity, and making everyone feel at home, including their coworkers, such as NiHao bar manager Ashley McMichael, who previously worked with Gregoire at True Chesapeake Oyster Co.

“They have taught me so much,” says McMichael. “I’m a recovering alcoholic. And when I first got sober, I was like, ‘How can I be sober and then run a bar program and mix drinks for people?’ And Chelsea was like, ‘You can totally do that. If that’s what makes you happy.’ And they encouraged me to come up with ideas for mocktails. I’ve never had a mentor who was so passionate about everything they do, especially when it comes to teaching others. Chelsea always makes sure that everyone feels included—they’re everything you want in a coworker, a boss, a friend. And I give Chelsea such accolades for being the person they are in a world that told them ‘no’ a lot.”

Dave Thomas, the former chef-owner of Ida B’s Table, who worked with Gregoire when they were a bar manager at his restaurant, puts it like this: “They say what’s on their mind and care about how things affect other people. They fostered this idea of the bar collective and emboldened the staff to create cocktail menus, instead of taking the credit.” Gregoire, says Thomas, has the rare ability to give careful consideration to every last detail in a way that goes way beyond the bar.

“We were an African-American-owned and operated business that didn’t carry Hennessy behind the bar, which was a big problem,” says Thomas. “We didn’t know a lot about Hennessy back then, except for the fact that it was a staple in Black bars. But we also wanted to make sure that whatever brands we carried didn’t exploit the culture. Chelsea took on researching the brand and was also always explaining to customers why we weren’t going to carry it until we knew more.”

Even beyond Baltimore, for Gregoire, an industry veteran despite their relative youth, the hosannas keep coming. Gregoire has won numerous national awards in the beverage industry for their mission toward creating more inclusive and equitable restaurant spaces and better working conditions for people in the service industry, from talking about affordable health care and a livable wage to raising awareness surrounding fair hiring practices, product selection, and company partnerships.

In 2018, as the bar manager at Hotel Revival, they were named an Eater Young Gun. And in 2019, while still working at True Chesapeake Oyster Co., Gregoire was named Beverage Director of the Year by Esquire magazine, which mentioned their “radical, generous-spirited approach to inclusiveness” and called them a “game changer” for the industry.

“I wake up to an email that says, ‘Congratulations, you’re America’s Beverage Director of the Year,’” recounts Gregoire. “I couldn’t have imagined it in my wildest dreams, but I don’t want the awards to elevate me. I want them to elevate the idea that things could be better.”

Most recently, Gregoire published a holiday cocktail for Bon Appétit, a publication whose editor-in-chief resigned over accusations of racial bias and discriminatory culture. Before agreeing to be featured in the special issue, edited by famed Ethiopian Swedish chef Marcus Samuelsson, Gregoire proceeded with characteristic caution and care.

“BA’s recent reckoning has not gone unnoticed,” says Gregoire. “I knew they were trying to diversify the voices and treat those voices equally, but I wanted to make sure that they weren’t just asking a bunch of white people to make holiday cocktails. If someone doesn’t hold these organizations accountable, then the change we are asking for fails.”

Even Gregoire’s manner of dress—sartorial men’s custom suits and an array of playful printed ties and bowties—is their way of making a statement that all people, regardless of race, gender, or creed, should have a place at the proverbial table.

“The way I dress is one of my main forms of expression in a business that’s a lot about assimilation, to its detriment,” says Gregoire. “There’s an abundance of uniforms, so being able to have that self-expression is important. I see it as a suit of armor that allows me to navigate a space that I wouldn’t normally be able to.”

FOR GREGOIRE, AN INDUSTRY VETERAN DESPITE THEIR RELATIVE YOUTH, THE HOSANNAS KEEP COMING.

First and foremost, Gregoire considers themselves a bartender, but with their wide smile, big blue-green eyes, and, yes, spirited personality, crafting a cocktail is about more than just adding an ounce or two of alcohol, a splash of liqueur, or a garnish to a glass. The secret to the sauce—or, in this case, the drink—is that every cocktail (and cocktail program) is a chance to share a story.

“I think of people who make drinks and food as artists,” says Gregoire, who created a list of cocktails at Ida B’s Table inspired by songs from Black artists such as Chuck Berry’s “Promised Land” and The Supremes’ “I Hear A Symphony.”

Gregoire once considered a career with the ministry, but has instead used bars and restaurants as their pulpit. In their nearly eight years since graduating with degrees in religion and theology from Liberty University, they have worked in all aspects of the industry.

Gregoire’s first beverage job was in 2009 at Teavana in Annapolis, followed by a barista job at Firehouse Coffee Company on O’Donnell Square in Canton, and then years of working as a barista at various Starbucks outlets in Virginia. “I loved the satisfaction of seeing a smile on someone’s face in a conversation about their day,” they say. “And I know what their usual drink is.”

In fact, most of what Gregoire has learned about the world of cocktails came from their interest in java. “The world of coffee can go on forever and ever,” they say, “but it’s a foray into understanding terroir and into the understanding of the manipulation of production and the effect it has on an agricultural product. Once you get a taste of that and how these different methods develop different flavors, you can’t get enough. For someone like me who loves devouring information, I couldn’t stop.”

Since those days, Gregoire has worked all over Charm City, from bartending at the former Pen & Quill in Station North to managing the bar at Dooby’s in Mt. Vernon, as well as a management position with Jay’s Restaurant Group.

At the height of the pandemic, in June of last year, they decided to leave their gig as general manager and beverage director at True Chesapeake Oyster Co. to devote their efforts full-time to their consulting firm, the wryly named Drinkable Genius, in which they plan events, teach classes, help create cocktail menus, and “dabble” in all aspects of the beverage arena.

In addition to teaching mixology virtually for now, at local and national events and conferences such as Tales of the Cocktail, Portland Cocktail Week, Bar Convent Berlin (Germany), and Baltimore Cocktail Week, Gregoire is a restaurant consultant for local restaurants such as Crust by Mack. And during the pandemic, as restaurants continue to struggle for survival, there has been no shortage of need.

“The paycheck isn’t the most important part,” they say. “I’m trying to meet people where they’re at. I can help people for an hour and still make an impact—I just want to see as many small businesses as I can make it to the other side of this.”

For Gregoire, who was born in Baltimore and raised in Annapolis, the road to the world of hospitality has been an unlikely one, though connecting with community has always been a leitmotif in their life. “As a kid, I was super outgoing,” they say. “I grew up dancing and doing musical theater like Carousel and Footloose, but I didn’t want to be the lead, it was more fun for me to be a part of the community than to be a star of the show.”

Gregoire’s mom, Lisa, recalls that Chelsea, who played upward of six instruments, including guitar, electric bass, piano, the mandolin, and sold five full-length albums on iTunes before they were 15, was precociously bright.

“I remember going down to Raleigh, North Carolina, and my great-grandfather was reading the newspaper, and Chelsea was 3 years old and climbed on his lap and said, ‘Can I read the paper?’ He was like, ‘Is this kid for real?’ And Chelsea started reading the newspaper to him.”

Growing up, Gregoire briefly considered the idea of becoming a marine biologist (“Once you watch Free Willy, you’re like, ‘Give me the whales,’” they crack), considered a career as a musician, and finally set their sights on working in the church. “I wanted to figure out ways that I could help people,” they say. “Music was a bridge. I was playing music at church, and I was like, ‘I’m really passionate about this ministry thing, in addition to music.’”

Along the way to adulthood, their sunny personality landed them a job selling cards and gift-wrapping at a Hallmark store in Annapolis in 2007. “I’ve always been sentimental, but working at Hallmark took it from 25 percent sentimental to 150 percent,” they say. “Anyone who has ever worked for me has gotten a card or a note or a handwritten message or text telling them how much I love them. I’m just a giant sap—Hallmark drove that home.”

While still a senior in high school, they had a brief stint as a receptionist at a Lexus dealer in Annapolis. (“Oh, the irony,” says Gregoire. “I don’t even have a driver’s license.”)

By 2008, Gregoire was a student at York College living the life of a freshman. “I partied a little too hard,” they say. “I’ve always been extremely self-aware, and I came home for winter break and was like, ‘I can’t go back. I just can’t.’” They decided, instead, to transfer to the faith-based Liberty University. “My mother was skeptical but supportive,” says Gregoire. “I just needed to put walls around myself, so I could focus on the task at hand, which was to study.’”

When Gregoire first arrived on campus, following the rules and regulations of the Christian college—with its dry campus and insistence on abstinence—wasn’t an issue. But over time, Gregoire started to question Liberty’s ideology. “There was something called The Liberty Way, with fines and disciplinary homework for the normal college stuff that kids do—I smoked a cigarette and there was such a layer of guilt put on me that I had to admit my wrongdoing and then had disciplinary homework,” they say, now laughing at the memory.

Gregoire had other experiences that led them to question the code of conduct, too. After graduating with a master’s in theology in 2013, Gregoire was set to teach an online freshman class at the university. At the same time, they had come out as queer and went public with a post on Facebook.

“I posted that I was in a relationship with Shandi,” they say. “And then I received a message from Becki Falwell [the wife of then university chancellor Jerry Falwell Jr.] that said, ‘I saw your status about Liberty. Is there something that I can do?’ And I was like, ‘If you need to ask….’”

“HOSPITALITY IS THE BUSINESS OF CARING FOR SOULS,” SAYS CHELSEA GREGOIRE.

Shortly after, Gregoire says they were locked out of the university’s email, effectively blocking them from the school’s online community and classrooms. (We reached out to Liberty University for a comment, but at press time, had not heard back.)

Looking back now, as they sit near the rushing waters of the Jones Falls, just outside Whitehall Mill, the recent report that Becki was allegedly having an open extra-marital affair (which led to her husband’s ouster) clearly calls up old wounds.

“I’m livid,” they say. “These disclosures have been completely emotionally exhausting. I still have $23,000 in student loans. What she did is not inherently wrong—you can have an open relationship and extramarital affairs, if that’s something that you agree to—but what I can’t stand for is the absolute hypocrisy.”

Though their college years are now a thing of the past, Liberty left a lasting impression. “Going there changed almost everything about me,” says Gregoire. “I firmly believe that you can believe in God and still enjoy a glass of wine. The two are not mutually exclusive, but at Liberty, it is. That realization really gave me pause.”

Despite those realizations—or maybe because of them—Gregoire, who has a cross tattoo tucked behind their right ear, still considers themselves spiritual. In fact, they often draw on their abiding faith. “Hospitality is the business of caring for souls,” they say. “It’s a very religious idea that we can only pour out as much as we are being filled up—that’s the whole basis of religious community. We only have so much we can give without being refilled ourselves.”

And that’s a particularly helpful insight during the inevitable challenges that arise from working in the service industry.

“Hospitality has taught me that there’s always a backstory when a customer is cranky or someone on the staff is having a tough time,” says Gregoire. “There’s always something going on in people’s lives, something that’s causing them to act this way, and that’s one of the hardest parts of hospitality. If often ties back to the thing I take to heart from my experiences with religion and Christianity—it’s about the extension of grace.”

La Vie En Rose from Dutch Courage

It doesn’t get any prettier than this cocktail designed by Dutch Courage owner Brendan Dorr. “I wanted to create a cocktail that represented Dutch Courage as a gin cocktail bar, and what’s better than a martini?” says Dorr. “I took the classic martini recipe and put a oral spin on it.”

INGREDIENTS
2 ounces Glendalough Rose Gin
.75 ounce Dolin Dry Vermouth
.25 ounce Tattersall Creme de Fleur 1 dash Peychaud’s Bitters
1 dash Rose Water

DIRECTIONS
1. Stir all ingredients with ice.
2. Strain into a cocktail glass.
3. Garnish with lemon peel and surround with dried rose petals.
Serves 1.

Pretty in Pink: A pink-hued cocktail is perfect for your Valentine. The color represents compassion, nurturing, and love. It also signifies unconditional love and understanding. It’s feminine, intimate, and for any romantic occasion, but especially Valentine’s Day.

Raw Oysters with Beet Horseradish from Dylan’s Oyster Cellar

“Our favorite way to eat oysters is dressed simply with prepared horseradish and lemon,” says Dylan Salmon, co-owner of Dylan’s Oyster Cellar. “For Valentine’s Day, we thought that adding beets for a pop of deep red to the gray color of horseradish would put a sweet, earthy, and colorful twist on an otherwise drab but spicy condiment.”

INGREDIENTS
Fresh horseradish root, at least 4 inches, peeled and cut into small cubes
15-ounce can cooked beets, drained
4 tablespoons white vinegar
1 teaspoon sugar
1 teaspoon salt
Fresh-shucked oysters (pick up available at Dylan’s, of course.)

DIRECTIONS
1. Add horseradish chunks a little bit at a time into the feeding tube of your food processor.
2. Pulse several times, scraping down the sides if needed.
3. Add drained beets and pulse a few more times.
4. Add vinegar, sugar, and salt and process for 30 more seconds or so, until you get a nice finely textured consistency.

NOTE: Horseradish sauce will keep in a tightly sealed container in the fridge for three days, but it will lose heat over time. If you like it hot and zingy, eat it within a few hours after you prepare it.

WARNING: Do not breathe in too closely to freshly grated horseradish, as it is blindingly hot. Also, start with a tiny bit when you first taste to ensure you can stand the heat.

To freshly shucked, raw oysters, add 1⁄4 teaspoon of the beet horseradish and a dollop of salmon roe for color, texture, and ocean flavor. Finish by garnishing with a fresh grating of lemon zest.
Makes 2 cups. 

Chocolate Truffles with Powdered Strawberries from Cosima

Nothing says Valentine’s Day like chocolate truffles. Though chocolate has long been believed to be an aphrodisiac—the emperor Montezuma was said to have consumed the cocoa bean in massive amounts to fuel his romantic trysts—science says otherwise. If chocolate has any effect on the libido, it’s likely more psychological than physiological.

That said, this recipe from Cosima exectuive chef Anthony Franklin is sure to make your loved ones feel cherished. “I prefer to make these with my special someone in the early afternoon,” says Franklin, “and enjoy these endorphin-releasing treats for dessert with a scoop of ice cream. Nothing is more convivial than waking up on Valentine’s Day and playing with chocolate.”

INGREDIENTS
8 ounces of pure chocolate
2⁄3 cup heavy cream
1 tablespoon unsalted butter
1⁄2 teaspoon vanilla extract
Strawberry powder
1⁄2 teaspoon sea salt

DIRECTIONS
1. Place chocolate in heat-resistant mixing bowl and set aside.
2. Heat heavy cream until it begins to simmer.
3. Once simmered, add butter and sea salt.
4. Pour hot liquid in the bowl of pure chocolate and allow cream to soften chocolate.
5. Add vanilla extract and mix ingredients until you achieve a smooth consistency.
6. Wrap bowl in plastic wrap and refrigerate for two hours.
7. Scoop out desired size of set truffle mix (a tablespoon works well), then roll into a ball.
8. Roll truffles into powered strawberry or desired toppings.
Serves 20-24. 

Fudgy Walnut Cookies from Citron

So many cookie recipes contain gluten, so this dense and delicious recipe for fudgy walnut cookies—by way of Citron’s pastry chef Carlie King—is a particular treat. “My inspiration for this recipe was really just a good chocolate snack everyone without a nut allergy could enjoy,” says King. “This is a great gluten-free cookie that everyone, including gluten eaters, really likes.”

INGREDIENTS
4 1⁄4 cups confectioner’s sugar
1 cup cocoa powder
2 1⁄8 cups walnuts, toasted and chopped
Pinch of salt
1 cup egg whites, pasteurized

DIRECTIONS
1. Sift confectioners’ sugar and cocoa powder into a large bowl.
2. Mix cocoa powder mixture with walnuts and salt.
3. Pour in egg whites while mixing. (You can mix by hand or at a low speed with a mixer.)
4. Mix until just combined. (Do not over mix.)
5. Scoop dough with a 2-ounce cookie scoop onto a cookie sheet lined with parchment.
6. Bake at 350 Fahrenheit for five minutes.
7. Turn and bake for an additonal five minutes.

Love it or hate it, the Black-Eyed Susan cocktail is as synonymous with the Preakness Stakes as jockeys and wide-brimmed hats.

Although the annual thoroughbred horse races have been postponed until the fall due to the coronavirus outbreak, (a special virtual event reliving American Pharoah’s run to the Triple Crown will stream on Facebook Live on Saturday, May 16 at 6 p.m.), fans of the track and fruity cocktails alike can still carry on the tradition at home with key ingredients.

The traditional recipe calls for a mix of vodka, bourbon, orange juice, and sour mix, but the folks at Mt. Washington Tavern—a popular spot during race weekend—put their own spin on the classic drink.

Owner Rob Frisch says they’ve perfected the Black-Eyed Susan by combining elderflower liqueur, grapefruit vodka, and ginger beer, and, in typical Baltimore fashion, serving the concoction as a cocktail or a crush.

“We serve about 450 to 500 every Preakness weekend,” Frisch says. “The Black-Eyed Susan is comforting; it’s all about the nostalgia.”

There’s a particular brand of close-up magic happening on stage at Everyman Theatre’s new production of Agatha Christie’s Murder on the Orient Express, the story of famed detective Hercule Poirot and the mysterious death of one of the train’s wealthy passengers en route from Istanbul, on stage now through January 5.

It’s not uncommon in a show with as many twists and turns as this one to have a few sleight of hand tricks here or there, but the design team at Everyman has created something of a puzzle box out of the stage itself. What look to be solid walls are suddenly transparent with a change of the lights. Scenery flashes by on false windows, and sliding pieces of a club car, or compartment, or hallway in the Art Deco train move smoothly on their own tracks to reveal more and more surprises.

The stage, like Christie’s iconic whodunit, is layered with secrets. Though the puzzle itself is the work of Everyman’s resident set designer, Daniel Ettinger, it’s those in the backstage shop who are tasked with putting it all together.

Just a little more than 24 hours before opening night, the theater was buzzing as the final few feet of a half mile-worth of brass trim adorning the historic train were laid. We dodged gold paint in the halls and stumbled upon more than one unfortunate train passenger (what’s a murder mystery without a corpse?) on our way to the back, where Scene Shop Foreman Trevor Wilhelms and his team have been essentially hiding a train on an upstairs ledge for the past few weeks.

“There’s a total, including a chandelier, of about 20 large moving pieces of scenery. It’s wild,” Wilhelms says. “Our projection designer, in collaboration with our set designer, has just built incredible things. There are moments where you’ll really feel yourself moving along with the set. That kind of interplay between some more digital based work and practical effects and gags is what really sells so much of this show and just takes it into a whole different world.”

Like the crime in question, it all happens right under the audience’s nose. The first few rows are practically on the train themselves, with just feet separating them from the first glimpse at the Orient Express’ opulent compartments. It’s a tight space, but the challenge helps lend itself to the thrills that come with being trapped on that fateful train in the snow.

“So much of the aesthetic quality of not just thrillers, but the Art Deco sort of era, is angles and sharp lines and everything else, so we’re obviously taking advantage of every square inch to get as many dramatic shots as possible,” Wilhelms says. “We use a lot of our digital work to create a lot more depth than it feels like when you’re standing here. When you’re out and you’re looking through a window at mountain, snowy hills and everything a ways away, it really does just stretch.”

It’s all part of creating an atmosphere to match a story most people first read in high school, while still offering a few twists along the way.

The experience extends out of the theater, as well. Director of Patron Experience Corey Frier-Ritsch is responsible for the rotating cast of specialty drinks at Vinny’s Bar in the lobby. This show’s cocktail list, his tenth, is inspired by Christie’s famous characters and the time and places from which they’re pulled.

“I love the history, and I I look at some of the dramaturgy and sit in for first read and try to look for key points or things that could possibly be the names,” he says. “My liquor distributors also get really involved in it…they get really inspired.”

Prohibition-era flavors such as gin and elderflower are highlighted in the “Poire de Poirot,” and a spicy, creamy, Turkish coffee-inspired creation aptly named the “Istanbul Not Constantinople” feels right for the holidays while avoiding a straight-up eggnog sweetness. A twist on an Aviation inspired by the opening curtain’s travel stickers, the “Hotel Excelsior” features the requisite crème de violette but swaps Ketel One for gin and and a blueberry garnish. And in a nod to the bourbon-sipping American actress on the train, “Death at Mrs. Hubbard’s Door” blends Redemption with vermouth, Hum liqueur, hibiscus, and pomegranate for a drink that packs a punch.

“I’ve only been here for a year, but last year’s holiday show, [The Importance of Being] Earnest, was the biggest hit for the bar, as well,” says Frier-Ritsch. “And I predict the same thing happening if it’s anything like the last two previews that we’ve had. I’m pretty excited about the families coming in, just all of the energy around the holiday show. This show is visually stunning…It’s unbelievable. It’s beautiful. It’s sexy. I’m excited to see it all together.”

Now that the temperatures have finally begun to take a (slight) dip, we say it’s high time to break out the pumpkin beers—on draft with a sugar and cinnamon rim, if you’re really feeling festive—and snuggle up with a warm cider or boozy coffee. Locally, there are plenty of places to get your fix of fall beverages, whether you’re a pumpkin-spice fiend, a fan of porters and stouts, or a spicy cocktail enthusiast. From beer and wine to coffee and booze-free options, here are a few drinks to try at local bars, cafes, and breweries to get you in the mood for the season. One sip and you’ll be apple picking and leaf peeping before you know it.

BEER

Monument City Brewing Company: Lamp Lighter

This Highlandtown hangout is welcoming the chilly temperatures (whenever they arrive) with a new Imperial Porter. Featuring robust notes of chocolate, roasted coffee, and a hint of vanilla, the 9.2-percent ABV release is a dark brown in color and ideal for sweater weather. If porters aren’t your thing, Monument City’s golden copper Battle IPA with floral and piney hop notes is a great alternative.

Full Tilt Brewing: Patterson Pumpkin
If you haven’t had a chance to visit Full Tilt’s new taproom in Govans, stop by this month to sip the famous Patterson Pumpkin Imperial Ale—brewed for the first time since 2015—while playing all of the old-school arcade games. Not only is Full Tilt bringing the beloved brew back this year, but come Thanksgiving, the team plans to also release a special version aged in Baltimore Spirits Company Epoch rye barrels.

DuClaw Brewing: Mad Bishop Oktoberfest

We’d be remiss without mentioning this fall favorite. First brewed in 1996, the German-style Oktoberfest is almost as old as DuClaw Brewing itself. Still, it remains a classic with its copper color and toasted malt aroma. Clocking in at a 6-percent ABV, the beer combines Vienna and Munich malts creating the perfect blend of fall flavors.

CIDER

Old Westminster Winery: Happy Camper
After releasing a few experimental varieties throughout the years, the team at Old Westminster Winery decided that this season was officially the time to go all out with its first wild cider. At 6.3-percent ABV, Happy Camper is made from heirloom apples, fermented with wild yeast, aged in American oak casks, and canned for easy outdoor sipping. Pick up a four pack at select retailers beginning October 1, or plan a trip to the beautiful Carroll County winery to sample the cider while taking in all of the woodsy vibes.

Great Shoals Winery: Spiced Hard Apple Cider

The name hypes up the wine, but Great Shoals is also a mecca for award-winning hard ciders made from fruit grown on local farms like Walnut Springs in Elkton and Baugher’s Orchard in Westminster. Among the many enticing blends (think everything from cherry to crabapple) is the Spiced Hard Apple Cider—a dessert-style varietal mulled with cinnamon, allspice, cloves, and orange peel.

COCKTAILS

Annabel Lee Tavern: The Gold Bug

There’s truly no better way to welcome the spooky season than by pulling up a barstool at Canton’s own corner-bar tribute to Edgar Allan Poe. Named after one of Poe’s most beloved short stories, this warm concoction fuses Captain Morgan, Myers rum, butter, cinnamon, brown sugar, and cloved lemon. While you’re at it, be sure to also try the seasonal “Phantasmagria,” a signature apple sangria served in a stemless skeleton glass.

Nepenthe Brewing Co: The Bourbon Cleanse

Sure, Hampden’s Nepenthe Brewing Co. is a full-service brewery and taproom, but it also serves up some killer cocktails. This season’s lineup includes “The Bourbon Cleanse,” which mixes bourbon with cider, lemon, cayenne, and maple. That pretty much sounds like fall in a glass to us.

Sugarvale: Siete Besos

You can always count on this subterranean spot in Mt. Vernon to change its cocktail menu with the seasons. Retreat from the cold with the “Siete Besos,” which combines Hamilton 86, Kirk & Sweeney, and Pampero Aniversario rums with spicy benedictine and coffee liqueur.

Wet City: Birch Better Have My Money
It should come as no surprise that the creative team behind the bar at Wet City has an entire lineup ready to roll out as the temperatures drop. Among the offerings is this cleverly named cocktail that mixes birch sap-infused vodka with Wild Turkey rye, Contratto Fernet, and a Laphroaig and vanilla rinse. Patrons should also be on the lookout for new beer releases like the red wine barrel-aged Cab—a dark sour with cherries and black currants.

COFFEE

Order and Chaos Coffee: Salted Caramel Mocha

Baristas at this South Baltimore java joint are spotlighting caramel in this sweet-and-savory mocha that combines espresso, caramel syrup, steamed milk, and a salt garnish. Don’t miss other indulgent sips including a ginger spiced coffee and cinnamon bun cappuccino.

Higher Grounds Coffee Roasters: Pumpkin Chai Latte

Move over PSL. This Highlandtown go-to is creating its own iteration of the infamous drink with chai. The secret ingredient? The shop uses a flavored powder (rather than a syrup) to give off the spicy taste. Add a shot of espresso to make it a “dirty” version.

One-Do Coffee Roasters: Housemade Golden Milk
Curl up with a good book at this Canton shop known for its strong brews and picture-perfect latte art. There are plenty of cold-weather coffees to choose from, but the Golden Milk—made with a turmeric-forward spice blend—is a surefire bet to warm your soul on a dreary day.

MOCKTAILS

True Chesapeake Oyster Co: The Ark and Dove

At this oyster-centric restaurant in Hampden’s Whitehall Mill (opening October 8), lead bartender Ashley Mac is looking forward to offering booze-free options that go beyond the typical ginger beer or Shirley Temple. The “Ark and Dove,” named after the two ships that the Calverts came to the Eastern Shore on from England, will be one of the featured drinks on the opening menu. It combines bitter Giffard aperitif syrup with a vegan eggwhite substitute, rhubarb, and a housemade Asian pear and cardamom shrub.

Wild Kombucha: Blood Orange CBD

It only makes sense that the experimental brains behind Wild Kombucha would explore CBD next. This month, the forward-thinking brewery—which recently unveiled new digs in Northwest Baltimore—launches its new Blood Orange CBD variety combining the flavorless compound (known to ease anxiety and stress) with citrus and floral notes. Catch it in retail stores like Giant and Whole Foods starting October 1.

WINE & MEAD

Boordy Vineyards: South Mountain Red

While we love a good white or rosé any time of year, the colder temperatures make way for robust reds like this affordable bottle from Boordy’s Landmark series. Fruit-forward and medium-bodied, the South Mountain Red features notes of tart cherries, cedar, and rose petals.

Charm City Meadworks: Retire by the Fire

As you start to pencil in backyard bonfires this season, be sure to pick up a few cans of this rich blend from Charm City Meadworks in Mt. Vernon. Notes of cacao, vanilla bean, and warm clove make this the perfect drink for gathering around a warm flame.

We’re not going to lie: Pulling up to the Sagamore Pendry Baltimore and seeing the beautiful people step out of Maseratis and Porsches at the valet station can feel a touch, well, intimidating. But if you walk past the hotel’s luxe lobby and stylish whiskey bar, then through the airy courtyard built on historic Recreation Pier, there’s a welcoming space for all: the pool bar.

Many locals don’t realize that the swanky patio at the Pendry is open to non-guests from Memorial Day Weekend through October 4, though the actual pool is off-limits. The main attraction is a shipping-container-turned-bar that cranks out a menu of tropical and frozen drinks and equally delicious snacks.

While the prices skew more upscale ($13 cocktails, $12-15 wine, $7 beer), the drinks pack a punch and the views—both of the harbor and ample people watching—can’t be beat. There are a number of seating options: Grab a stool at the marble-topped bar, waterside two-tops, or cushy couches to make believe you’re on vacation.

Pendry bar manager Kat Webster assembled a fun menu for the season, adding the playfully named Tropic Like It’s Hot, a mix of Casamigos Reposado Tequila, crème de banana liqueur, lime, and coconut that’s an earthy take on a piña colada. When in a Kevin Plank-owned property, one must try something with his locally distilled rye whiskey, so we indulged in the Sagamore Crush. Though not made with signature crushed ice, we loved the use of blood orange juice as opposed to the more acidic orange or bitter grapefruit. And the picturesque flower garnish was a nice touch.

Thanks to newly appointed Rec Pier Chop House chef Robert McGrattan, an Asheville native who is eager to show off Maryland seafood, the menu at this pool is much more elevated than snack-shack fare. Don’t miss the flavorful and chipotle-laced Thames Street Tacos with tequila-marinated rockfish, charred pineapple slaw, and cotija cheese. For something a bit lighter, try the tuna poke with spicy aioli, which is served with some of the best house-made, Old Bay-dusted chips we’ve ever had. (Sorry, Utz.)

And the fun doesn’t end there. This summer, the outdoor pool will feature Champagne spritzers on Mondays, live music every Thursday, and end the week with tableside oyster-shucking on Fridays. But, if the sun’s out, anyone can enjoy the perks of hanging at the Pendry without the hefty price tag.

Art direction, prop and set styling: Limonata Creative
Hair and makeup: Janet Stephens & Rachael Weaver from Studio 921
Location: Home of Judy Sulisufaj Kelly, co-owner of Studio 921
Book club host: Katharine Scrivener from @readwithkat and @thebooklyclub
Guests: Krystal Mack, Marisa Dobson, Jenné Afiya, and Anastasia Keramidas.
Cocktail: Baltimore Spirits Co. Szechuan “BaltAmaro”
Book club finger food: Anastasia Keramidas from @landofpleasanteating
Interior Design: Stephanie Bradshaw

Some of Our Favorite Baltimore Bookshops

• Greedy Reads
• Red Emma’s Bookstore
• Coffeehouse
• The Book Thing of Baltimore
• Atomic Books
• The Children’s Bookstore
• in Lauraville
• Old Fox Books &
• Coffeehouse
• Bird in Hand
• The Ivy Bookshop

While most people start off their year thinking about meal preps and workout plans, we’re asking an entirely different question: What’s on tap in the drink world for 2019? We asked some local experts—brewers, distillers, bartenders, and wine makers—to conjure their best ESP skills and predict what drink styles we’ll be seeing more of in the year to come.

IPAs are Here to Stay
Brewers are still waiting for lagers to have their big day in the sun, but consumers will continue to want their beer hop-heavy. “Juicy, hazy, New England-style, brut, and sour will all continue to be applied to IPA, IPA, IPA,” says Union Craft Brewing co-owner Jon Zerivitz. However, some of the novelty of the milkshake-style IPAs might wear off and you’ll see brewers playing less with lactose than they did in 2018, according to Hop Culture. While Wet City owners PJ and Josh Sullivan say they are hearing “chatter” regarding lager beers, they echo the IPA growth prediction. “The popularity of Hazy IPAs is still going strong,” PJ says. “And we don’t see any end in sight.”
Where to try now: So many options! Change Order at Union; Lil Woozy at Wet City; Nobo at Monument City; Astrodon at Peabody Heights.

CBD, THC, OMG
It’s easy to find CBD—a cannabis compound that is not psychoactive like THC—in oils, juices, and sparkling water around town. But expect it to slip into more and more cocktails this coming year. Some bars will give you off-menu options and the bartenders at Gunther & Co. even mixed up some for a dispensary event last fall. This week, Frederick-based Flying Dog Brewery announced that it’s releasing Hop Chronic, a non-alcoholic IPA infused with therapeutic cannabinoids available at dispensaries throughout Maryland. (Release of the product is subject to regulatory and legal approvals.) “We see a lot of interest in cannabis from the craft beer community,” says Ben Savage, CMO of Flying Dog, which is partnering with Green Leaf Medical Cannabis on the product. “There are definitely similarities between the natural flavor profiles we extract from hops and the terpenes and found in cannabis.”
Where to try now: CBD oils are available at MOM’s Organic Market and area dispensaries to try out your cocktail-making skills at home.

Blurring of Categories
It’s no secret that the craft beverage market has become a really crowded space, so brands are looking to diversify and break out in any way they can. Looking at the year ahead, many breweries, wineries, cideries, and distilleries will be collaborating to come up with sub-genres to potentially attract a new customer base. “At our bar, we’ve seen kettle sours bring wine drinkers and people that don’t normally drink beer into the craft beer scene,” PJ of Wet City says. Lyon Distilling in St. Michael’s and Jailbreak Brewing in Laurel just collaborated on a “beerskey,” or a beer distilled into a whiskey, and Old Westminster Winery (OWW) is seeing great success by mixing it up. “Some of our most popular products are the wine and cider hybrids,” says Drew Baker, co-owner of OWW. “Producers—whether you’re making beer, wine, or spirits—are looking to fill that space in between.”
Where to try now: Pip & Berry from OWW at Grand Cru; Cherry Berliner Cider at Union Craft.

Non-Alcoholic Cocktails
Yes, this is a thing! Dry January participants can rejoice as the popularity of teetotalling and even zero-proof spirits will make a bigger impact on the market this year. “A large part of the population is not drinking as much as they used to or are a bit more conscientious about their intake,” says R. Bar manager Amie Ward. “This is a great thing! But it does require bars and restaurants to start thinking about alternative options. Simply throwing together juices isn’t going to cut it.” Non-alcoholic spirit companies—like Seedlip and Ceder’s—have launched in recent years, applying the same distilling process and equipment to create zero-proof booze. But, more commonly, bars in New York City, Chicago, and LA, are simply taking the alcohol out to create thoughtful and tasty mocktails.
Where to try now: R. Bar has four options that start as non-alcoholic and include a suggested spirit; Woodberry Kitchen has a lovely mocktail menu.

Ready-to-Drink
Thought the concept of bottled and canned cocktails has been around for a while, things are starting to get a little more sophisticated. “When people think ‘ready-to-drink,’ there is the unfortunate connotation of the sugary stuff from the 2000s,” says Jaime Windon, co-owner of Lyon and president of the Maryland Distillers Guild. “But you’re going to see the new age of bottled cocktails. You don’t have to go to the bar to necessarily have a beautiful cocktail.” Many brands around the country are bottling classic cocktails like the negroni (sign me up!) to elevate the trend. Next month, winemakers at OWW will be coming out with a low-calorie, low-proof spritzer cocktail in a can. As Windon sums up: “People want less work.”
Where to try now: The 84-proof Rock & Rum, basically a rum old-fashioned, at Lyon Distilling.

Fermentation Experimentation
Of course, the fermentation process is crucial in making alcohol of all forms and flavors, but expect people to get pretty weird this year. Brewers will play more with barrel-fermented and mixed-fermented sours for extra tart and acidity, which many drinkers in the market have demanded. Plus, fermented beverages like kombucha will still have a place as mixers or additives in booze. And exotic fermented cocktails like the pineapple-flavored Tepache are staying prevalent on local bar menus, as well. “I’ve many customers start to appreciate the more complex, mixed-fermentation sours these days,” says PJ of Wet City.
Where to try now: The Artista Zynergia barrel-aged sour series at Wet City; Tepache at Alma Cocina Latina and Clavel.

We’ve always loved the idea of descending stairs to enter bars—especially in the winter. There’s something cozy and, yes, a little bit clandestine about these buried treasures.

And once you enter the doors of Sugarvale (4 W. Madison St., 410-609-3162), the city’s grit and grime become a distant memory. The truly beautiful candlelit space with polygon-patterned tile floors features a pleasant post-punk soundtrack and rotating ceiling décor that will keep you staring skyward at flowers in the springtime and snowflakes in the colder months.

But look down and you’ll notice that the creativity carries over to the menu, as well. This comes as no surprise once you discover renaissance man Phil Han—of Dooby’s, Sundays, and Noona’s fame—owns this bar, too. (In fact, he named it after the street he grew up on.) Back when it opened in 2015, cocktail bars like this, featuring local spirits and craft beers as much as possible, still felt like pioneers in the city.

The cocktail menu changes often, and we love the way in which it’s always cleverly divided into “shaken” and “stirred” options. On our visit, this was especially apropos, since the bar was playing a Goldfinger VHS on a tiny TV in the corner. We decided on the Beauvoir, a well-balanced and hearty mix of bourbon, madeira, amaro, and pineapple-cinnamon cane syrup. Most of the dozen or so drinks on the menu contain house-made tinctures and syrups, which lend a culinary feel to the menu.

If it’s real food you’re after, there’s a menu of small bites that includes many varieties of Dooby’s-style signature buns, such as the popular Korean fried chicken (KFC for short) with daikon, purple cabbage, and sweet pickles.

And while Sugarvale is a fun place to experiment and try new things, we also appreciate the old standbys such as the simple negroni, gimlet, or Manhattan—which are all on special during the bar’s generous happy hour (Monday-Saturday, 5-7 p.m. and a dangerous Sunday 3 p.m.-close).

Whatever drink you order, whichever VHS tape is playing that night, or however the ceiling is decorated that season, it’s hard to have a bad night at the bottom of the Sugarvale stairs.

Perhaps it’s because this particular bar reviewer isn’t getting any younger, but we sure appreciated this year’s national trend toward lower-proof spirits, session beers, and health-conscious cocktail ingredients. While the stresses of 2018 did still inspire us to throw a few back, it was nice that our mornings after weren’t quite as harsh.

Baltimore also saw the rise of natural wines and welcomed the opening of some outside-of-the-box bars and breweries this year. In no particular order, here were 10 of our favorite ways to imbibe in 2018.

Aperol Spritz at Little Bird Coffee Bar
We dare you to find anything more refreshing than sipping an Aperol Spritz on the terrace of the newly opened Little Bird Coffee Bar in Hampden. From the owners of the cocktail gurus at Bluebird just upstairs, this cafe is quaint and charming in all the right places. Our absolute favorite part is the menu of spritzes (a welcome trend at other bars and restaurants), which come in Aperol, Campari, Cynar, and Elderflower varieties—simply a balanced ratio of each base spirit mixed with crisp Primaterra Prosecco, club soda, and an orange twist. Ah, total relaxation.

Epoch Rye by Baltimore Spirits Company
Okay, granted, this does not qualify as a low-proof spirit, but we had to give a shout to Baltimore Spirits Company for finally releasing its whiskey (and a few other distillations to follow) after it had been aging in American oak barrels since 2015. As with many whiskies, it turns out it was worth the wait since Epoch has a perfect balance of spicy rye notes like clove, cinnamon, and tropical fruit with the sweeter flavors of vanilla and honey imparted from the barrels. This was made all the better inside the distillery’s new tasting room at Union Collective, which opened its doors in September.

Gose O’s by DuClaw Brewing
This past year, thanks to the addition of brewing legend Ernie Igot (formerly of Peabody Heights), DuClaw Brewing in Rosedale has been putting out some of its tastiest beers since it was founded in 1996. (Be sure to check out the “Sour Me” series in peach, mojito, and dry-hopped versions or its recent barrel-aged Retribution releases.) But the latest iteration of Gose O’s—released in time for Orioles season—had even crisper notes of cantaloupe and sea salt, making it the perfect accompaniment to a summer game, no matter the score.

Midori Highball from Regal Beagle
One of our favorite new bar additions of the year, Regal Beagle opened its doors in Canton at the beginning of May and we soon wondered how we lived for so long without its vintage, tiki vibes. Inspired by the Three’s Company era, the bar has a distinct late ’70s/early ’80s feel and the fun and colorful cocktails reflect that. One of our initial favorites was the Midori Highball with with Nikka Japanese gin, Green Chartreuse, yuzu juice, fresh honeydew, and salt. We love a good liquid time machine.

Duck Season Old Fashioned at Wit & Wisdom
It is with a bittersweet palate that we recognize how Wit & Wisdom has revolutionized the Baltimore cocktail scene since it opened in the Four Seasons hotel in 2011. Though the bar will pour its last drink on December 31, Wit is going out with a bang as newly hired Gina Netisingha brought the program to an entirely new level this year. Take the Duck Season Old Fashioned in which Four Roses Yellow Label Bourbon was carefully infused with duck fat and rosemary to give it an incredibly silky texture and finished off with simple additions of sugar and bitters. Classic, just how we’ll remember the place itself.

Hello by Wet City
This Mt. Vernon bar has been a go-to place to try experimental beer styles since it opened a couple years back. But this year, finally, we were able to see what the Sullivan brothers could do with their own, newly built brewery system. Wet City’s first release, aptly dubbed Hello, was a perfect example of how a popular New England-style IPA should be: tropical pineapple on the nose, thick in body from flaked oats and barley, and super piney and citrusy tasting notes. We were sure glad to be introduced to this one.

Autumn Cider by Old Line Spirits
This was also the year that Baltimore welcomed its first bar inside a distillery, as Old Line Spirits opened The Ready Room at its Highlandtown facility. The bar menu was clever and made use of Old Line’s single-malt scotch and aged Caribbean rum, but we were particularly excited about this autumn cider by bar director Steve Lamb. A combination of the American Single Malt Whiskey, apple cider, chai tea, cinnamon, star anise, clove, and lemon, the cocktail was cozy and felt like our official drink of fall.

Chrysalis by Monument City Brewing
While Monument City is known more for its classic beer styles like rye IPA and brown ale, the brewers went a bit outside the box with the purple-hued Chrysalis. Brewed in collaboration with veteran organic food producer Hex Ferments, they used the company’s butterfly-lime kombucha to create the 3.5 percent (!) gose. The butterfly pea flower gave the beer its unique color and tart, refreshing flavor. We love how this brew got us to think about beer in a whole new way.

Pétillant-Natural Piquette by Old Westminster Winery
In 2018, we learned all about the versatility and funky flavors of natural wine, thanks to the opening of Fadensonnen, a wine bar and beer garden in Old Goucher. One of the best (and local!) varieties we tried at the bar was the Pétillant-Natural Piquette by Old Westminster Winery, which is spritzy, lower in alcohol, and a natural byproduct of the sustainable winemaking program out in Western Maryland. And, damn, if it isn’t juicy, refreshing, and beautiful in color. You’ll surely want more than one glass.

Keeper Stout (Nitro) by Checkerspot Brewing
The long-awaited Checkerspot Brewing Company debuted in South Baltimore this year and we were stoked to try their home-brew recipes on a larger scale. Known for its genre-defying styles and unique, local ingredients, Checkerspot kept us on our toes with every new release. Most recently, the Keeper Stout on nitro, a beer that’s fortified with crab shells from J.M. Clayton Seafood Company in Cambridge, has been the most satisfying winter pour.

Celery juice, turmeric, kombucha, and activated charcoal might sound like items from your local health food store or cold-pressed juice stand. But lately, these ingredients are showing up on area menus as part of a national trend toward more health-conscious cocktails. “Baltimore is a little behind on this movement, but you’re starting to see it more and more,” says Gino Kozera, who just opened coffee and beer cafe Amber in Locust Point. “Trying to use as much natural, non-GMO, and fresh fruit as possible is a part of our ethos.”

Amber highlights drinks concocted with locally made Wild Kombucha flavors such as elderberry in the Gin Fizz or grapefruit-ginger that’s mixed with rye in the Port Authority. There’s also the St. Pablo, a rum drink containing honey and cayenne pepper—ingredients usually associated with a cleanse.

Of course, it should be noted that no alcoholic drink is 100 percent good for you. But national brands such as Ketel One’s new all-natural botanical products with cucumber and fresh-squeezed peach are trying to help consumers drink more responsibly by veering away from artificial flavors. Even a recent Crown Royal commercial encourages its viewers to take a “water break” while watching NFL games.

“Fully embracing wellness and finding ways to live a healthier lifestyle is something you’re seeing more of in the industry,” says Ginny Lawhorn, who runs Baltimore Cocktail Week and the bar at Landmark Theatre in Harbor East (which offers a drink made with activated charcoal). “Bartending is no longer a pay-my-rent-while-I-can job. People are now in it as a career and thinking about their own health and longevity.” Lawhorn’s most recent Cocktail Week included an all-day series of wellness workshops—including a yoga flow followed by conversations centered around nutrition—at R. House hosted by bar manager Amie Ward.

That industry passion is translating to consumers. It’s something we’ve seen in older institutions—like Woodberry Kitchen and Wit & Wisdom, which use fresh juices and even have mocktail menus—and new establishments alike. The recently opened Vida Taco Bar in Harbor Point has a carrot juice cocktail, and The Regal Beagle in Canton makes the Between Two Ferns with celery juice and black pepper and Daytime Drama with a turmeric cordial.

“Just as cuisine has gone farm-to-table, cocktail programs have gone garden-to-glass,” Lawhorn says. “Beets were very popular for a while, turmeric is now, charcoal is a mixed bag of opinions. The overall goal is using little to no sugar while still maximizing flavor.”

As with any trend, there is a limit (we’ve come across distilled non-alcoholic spirits, which gave us a moment of pause) and the pendulum is likely to swing back. But for now, we’re really enjoying feeling like a saint while we sin—and the easier hangovers are certainly a plus.

Is there a better time of year to dine outdoors in Maryland than the fall, when there’s plenty of warmth but the swelter recedes? The patio is the place to be as we soak up these lovely evenings and store them away in our memory for the colder climes of winter. Here are three patio companions to aid your evening revelry.

Wölffer Estate No. 139 Dry Rosé Cider

($16 4-pack bottles, Legends)
If you enjoy apple cider to herald the approach of fall but can’t quite let go of your love for summertime rosé, this drink is a godsend. What more can you ask for? How about having it in a can so we can chill a four-pack in a cooler or sip them poolside? Thank New York cider producer Wölffer Estate for granting all these wishes.

Jack Rudy Small Batch Elderflower Tonic
($17, The Country Vintner)
Whether you’d like to try an elderflower riff on the classic gin and tonic or mate a fuller-bodied tonic experience with heavier stuff like mezcal or rum, all you really need is your sense of adventure and an ice maker to appreciate this sumptuous syrup.

Château Pigoudet Première Rosé 2017
($14, Oslo Imports)
Rosé is a style of wine synonymous with summer, a phenomenon that got its start in Provence. This one is a blend of Grenache, Cinsault, Cabernet Sauvignon, and Syrah. It’s a fruity style with notes of alpine strawberry, cherry, melon, and white peach.

Our region has many nicknames. One of them is “A City of Firsts,” which generally refers to Baltimore’s historically innovative spirit. And we are happy to see that it’s alive and well today in the first bar inside a city distillery (that uses another nickname as its moniker).

The owners of Old Line Spirits opened their distillery in February 2017, but the bar debuted in Highlandtown this summer. Old Line was able to piggyback onto a bill in District 46 this past legislative session to allow consumption of mixed drinks on the site where those very spirits are being made.

The result is The Ready Room Cocktail Bar (200 S. Janney St.), a nod to the Naval pilot backgrounds of owners Arch Watkins and Mark McLaughlin. The cocktail menu pays tribute to their military service with categories including “port calls,” “midrat drinks,” and “bravo zulus.” (They even have a handy glossary of terms to educate us civilians.)

Industry vet Steve Lamb—who has poured drinks at Rye and Verde—uses Old Line’s whiskeys and rums to full effect. One showstopper is Liberty Risk, which combines three kinds of rum, grapefruit, lime, cinnamon, and grenadine and is served in a tiki glass with a flaming lime and two wheat straws for sharing. Unlike a lot of tiki drinks, this one isn’t too sweet and is nicely balanced. But, as is the case with many tiki drinks, pace yourself.

A tamer cocktail is the Starboard D, a mix of Old Line’s single malt whiskey, aged Caribbean rum, and house-made root beer with slight molasses notes. The mixer doesn’t mask the flavors of the liquors and is delicious on its own. There is also a curated selection of (local!) beer and wine, but you come to The Ready Room for the cocktails.

When it comes to décor, the bar itself is pretty bare bones, though some thoughtful touches like vintage Baltimore signs and upcycled aircraft items add a touch of élan. But it feels how it should—more like a brewery taproom than a full-blown bar. The idea is for patrons to tour Old Line’s production facility in one room and then try the spirits in various cocktails in the next.

On the night we went, a trivia host was getting started and local food truck Dough Boy Fresh was selling pretzels left and right. This whole bar-in-a-distillery thing really works. Here’s hoping other districts in Maryland soon follow suit. Clearly, we’re ready.

In the midst of summer’s swelter, is there any greater reward than kicking back with a frosty beverage? We’ve gone in search of cool libations to cut the humidity, attack the heat index, and bring cold comfort to your otherwise sticky evening on the patio.

Robert Weil Riesling “Trocken” 2016 ($22, The Country Vintner)
There is no shortage of wine enthusiasts who consider Riesling to be the greatest white grape for its complexity and versatility. If you think Riesling is just sticky sweet stuff, grab a bottle of this example from Weingut-Robert-Weil. Juicy stone fruit tones, minerals, saline, and an almost electric dry finish. Cheese, fish, fowl, it doesn’t matter—Riesling’s goes with almost everything.

The Brewer’s Art
Penguin Pils
($14, 16 oz six-pack, Bond Distributing)
Pils is a dry, crisp style of beer originating in the Czech Republic. Our hometown heroes at The Brewer’s Art have crafted a fine example, with medium body and a cool, snappy, hop-accented finish. Even better, a portion of the proceeds is donated to penguin research through The Maryland Zoo in Baltimore. This is what we call drinking responsibly.

La Quintinye Vermouth Royal Blanc
($25, Prestige-Ledroit Distributing Company)
Hailing from France and relying on a delicious blend of fermented grape brandy as its base, this peachy, floral, lightly sweet, softly bitter aperitif needs no fancy cocktail recipe to shine. It’s a winner on the rocks with a twist of citrus, ideal for fighting back against excessive heat warnings.

Five things to eat, drink, see, hear, and do with your Charm City weekend.

EAT

Aug. 4: Fort McHenry Crab Feast

Fort McHenry National Monument, 2400 E. Fort Ave. 4-8 p.m. $45-725.

There’s still a few weeks of crab season left, and that’s something worth celebrating. Spend Saturday evening at the historic Fort McHenry for this fifth annual crab feast, featuring tons of Maryland blues as well as backyard barbeque fare like pulled pork, corn on the cob, homemade potato chips, and refreshing summer salads. Wash down the Old Bay-encrusted crustaceans with libations from Atlantic Wines and Heavy Seas Brewing Company, and groove along to live music by the Eastport Oyster Boys, a group of Chesapeake Bay troubadours. Whether you’re an out-of-towner or a born-and-bred Baltimorean, get a taste of the city’s most authentic flavors at this outdoor extravaganza.

DRINK

Aug. 3-4: Baltimore Cocktail Week

Locations, times, and prices vary.

In its fourth year, Baltimore Cocktail Week is swapping competition for collaboration with its “Better Together” theme, and nothing brings people together like a round of drinks. The initiative’s five participating bars—Bartender’s Pub, Holy Frijoles, Sticky Rice, The Regal Beagle, and The Red Star in Charles Village—will offer signature cocktails, each with a different liquor as the base. With a focus on wellness, sustainability, and inclusivity, one of the summer’s booziest weeks will be hard to pass up.

SEE

Aug. 4: Puppy Days of Summer

Creative Alliance, 3134 Eastern Ave. 4:30-8 p.m. Free.

Some might call it puppy love, but we call it the cutest event of the summer. Grab your four-legged friends and head to this outdoor block party for an evening of doggie pool parties, pet-and-owner photoshoots, a canine costume contest, and free tennis balls and treats for both the dogs and their owners. Spend some quality time with your favorite pup, get involved with local pet charities, or even adopt a new best friend at this family-friendly event.

HEAR

Aug. 4: The Shopping Mall Ball

Baltimore Soundstage, 124 Market Pl. 8 p.m. $20.

To mark the release of his debut solo album, Soundtrack to a Shopping Mall, Baltimore-based rapper DDm is throwing the party to end all parties. Come decked out in your best ’80s and ’90s-inspired attire (a nod to the decades of DDm’s adolescence) to this can’t-miss show hosted by fellow Baltimore artist, Abdu Ali. Catch special appearances by some of Charm City’s top acts, including Bmore Club star TT the Artist, local rapper Kotic Couture, and DDm’s hip-hop duo Bond St. District, enter the costume contest, and design a one-of-a-kind shopping bag.

DO

Aug. 3: 90s By Nature

Motor House, 120 W. North Ave. 9 p.m.-1 a.m. Free.

Grab your slouchiest jean jacket, tie a flannel around your waist, and head to Station North to relive the ’90s at this all-night dance party. Maryland b-boy DJ FLEG will join Baltimore-based DJ and producer Loc Spice to combine the decade’s best tunes with modern electronic beats for a nostalgic night full of moves like the running man, the sprinkler, and maybe even the electric slide. If you can’t make it this weekend, your ’90s-kid spirit won’t go to waste—Motor House will hold dance parties dedicated to this iconic era on the first Friday of the month through December.

What to serve when faced with a big ol’ pile of steamed hard shells? We’re recommending a beer, of course, but also a few things to consider if you want to break tradition and move in a fancier direction. Best of all, everything is in a can and ready for a plunge in a cooler full of ice.

Monument City Penchant Pils ($11 6-pack)
Natty Boh is Baltimore’s beer of choice, but we have two complaints. First, it hasn’t been brewed in Maryland since Cal connected on his 3,000th career hit. Second, well, not everyone is a fan of this can. Monument City solves both problems. Brewed in Baltimore, this crisp, refreshing brew offers the same “crushability” as a Boh but with a little more finesse and flavor for a new generation of beer lovers.

Old Westminster Winery “Bloom” NV
($10 can)
Old Westminster sees your Maryland brew in a can and raises you a Maryland wine in a can. This semi-sweet blend of Chardonnay, Vidal Blanc, and Muscat offers a delicious and homegrown alternative for any crab feast. There’s just enough sweetness to combat that Old Bay without crossing into dessert-wine territory. Chill these and prepare to elevate your crab feast with this vinous option.

Novo Fogo Sparkling Caipirinha ($19.99 4-pack, Country Vintner)
It’s Brazil’s national cocktail—in a can! Inhabiting the same general cocktail space as the daiquiri and the Margarita, the Caipirinha lends itself well to spicy food because of its sweetness and its thirst-quenching citrus zing. Treat those crabs to a little international flair! Fun Fact: Cachaça is a spirit made from distilled sugarcane juice and is mostly made in Brazil.

While there’s a lot to boast about within Baltimore’s nightlife scene, there is one thing lacking: a plethora of rooftop bars. After all, there’s nothing quite like enjoying an after-work cocktail while taking in panoramic skyline views.

So, when the San Francisco-based Joie de Vivre Hospitality Group took over the Peabody Court Hotel in Mt. Vernon, they were smart to take advantage of the panoramic windows on the 14th floor with views of the Washington Monument, Beaux Arts architecture, and downtown.

The resulting bar restaurant, Topside, feels airy and modern with its light woods and geometric accents. There’s a loose beer-garden theme, and bar manager Chelsea Gregoire—who earned her chops at Dooby’s, Pen & Quill, and Ida B’s Table—is the right person to oversee the program. The bar offers 13 beers on tap and a selection of more than 60 bottles and cans from local breweries such as Union Craft, Dogfish Head, and Monument City. Local brewery Peabody Heights even custom-brewed a pale ale called Thirstay (the second syllable is a punny nod to the hotel).

Gregoire also flexes her creative muscle when it comes to cocktails. There’s a twist on a traditional shandy (beer-soda cocktail) that combines bourbon, pine-flavored Génépy des Alpes, lemon, bitters, and the Thirstay pale ale garnished with macerated cherries. There’s also the acidic and gorgeous Shrubs n’ Rosés with gin, strawberry-dill shrub, rosé vermouth, lemon, egg white, and pink peppercorns served in a coupe glass.

Topside top brass was also smart to hire local chef Wilbur Cox (culinary creds include Charleston and B&O American Brasserie) to execute a seafood-focused menu with standouts including crispy fried oysters with spicy mayo and a refreshing local fluke ceviche.

There are plenty of ways to appreciate Topside. Maybe you’ll sip on a delicious old fashioned (made with Maryland rum), play a game of foosball in the corner, or simply delight in your front-row seat to a beautiful Baltimore sunset.

In Naval aviation terms, a ready room is a room on an aircraft carrier where pilots conduct missions and swap stories. Arch Watkins and Mark McLaughlin, co-owners of Old Line Spirits and former Navy pilots, are hoping their bar of the same name can pay homage to that idea.

Opening on June 8, Ready Room will be the first full-service bar to operate out of a distillery in Baltimore City. Inspired by Seacrets in Ocean City, which operates as a bar and distillery thanks to a 2015 bill that created a Class 9 distiller’s license, Old Line wanted to create a tavern experience adjacent to its distillery production.

“One of the challenges we’ve had is that, under our old license, you could do a tour, tasting, and bottles to go. We couldn’t do bar service,” McLaughlin explains. “It was almost like a museum. You could have a great time and great experience, but there’s no reason to come back next month.”

The Old Line owners still had to apply for a liquor license in the city, which isn’t the easiest of tasks, and were able to piggyback onto a bill in District 46 submitted by Sen. Bill Ferguson and Del. Luke Clippinger. They are hoping this could inspire similar models throughout the city.

“I imagine that this sets a precedent,” says Steve Lamb, bar manager at the Ready Room, who helped open Rye on Thames Street. “If this bar is successful and respectful to the community, then others like it can follow this same model.”

Lamb and his staff have designed a beverage program loosely based on the Naval theme with a majority of cocktails using Old Line whiskey and rum. The menu will include six cocktails, a section of Port Calls (named after international ports), boilermakers (a shot and a beer), two draft beers, and an approachable wine list. The drafts will rotate, but start out with Monument City and Key Brewing “since they’re in the same zip code,” he says.

One cocktail they are excited about is called the Liberty Risk, a term describing an officer who is more prone to trouble while visiting a port, which is a take on a zombie made with Old Line Navy Strength Rum, rhum Agricola, Jamaican rum, grapefruit juice, lime juice, grenadine, and bitters.

“The Ready Room is a nod to our heritage and where we came from before we got in this business,” McLaughlin says. “But we are trying not to overdue it, so it will just be a subtle nod. The bar is mostly going to be about showcasing our products in delicious cocktails.”

The space will be hosting food pop-ups from places like Snake Hill or a catering company started by Tom Hamrick formerly of Modern Cook Shop and Ben Sawyer from Fork & Wrench. Lamb is also excited to feature rotating bartenders on Wednesday nights from places like R. Bar, Sugarvale, and Rye.

Open Wednesday-Saturday, Ready Room will give the community a chance to better experience the distillery’s products.

“It’s one thing to see Old Line at a shelf at a liquor store. But seeing it presented in cocktails that Steve and his team have put together will be an entirely different experience,” McLaughlin said. “We feel like it will be a really nice addition to the neighborhood.”

Fine libations and heartfelt music enjoy a partnership that goes back millennia. Whether you rock red Solo cups at outdoor festivals or immerse yourself in a wine glass at the opera, we’ve got three grooves to get you in a musical mood.

Clement Rhum Agricole “Select Barrel”
($40, Washburn)

Global beats and Caribbean melodies are woven into the fabric of spring and summer outdoor festivals, and we can’t imagine a spirit more connected to tropical culture than rum. This special bottling will elevate any dark rum cocktail, but enjoy it straight, as well. Its soft strains of spice and warm vanilla notes deserve to be savored on their own.

G.D. Vajra Barolo “Bricco Viole” 2013
($80, Country Vintner)

It’s a tired cliché to compare fine wine to classical music, so we’ll take a more literal approach: This stunning bottle of Northern Italian red can be likened to the orchestra itself. Firm structured tannins are the low-frequency foundation of the wine, supporting the compact red fruit tones akin to the role of cellos and violas. Finally, high-toned delicate floral aromas ornament the experience like a virtuoso violinist.

North Coast “Brother Thelonious”
($13 4-pack bottles, DOPS)

Jazz represents a rich tapestry of styles and moods, unified by a willingness to push boundaries and blend influences. Strap on your best headphones and settle in with this Belgian-Style Abbey Ale brewed in California. Its subtly sweet timbres of caramel, plums, raisins, and brioche are best enjoyed at a contemplative pace. A portion of all proceeds support the Thelonious Monk Institute of Jazz.

Spring is finally making its debut in Baltimore—with flowery buds blooming on trees and neighbors venturing out to sit on their stoops. With that also comes fresh area produce and the use of herbaceous and fruity local ingredients on cocktail menus around town.

“A lot of what we do with cocktails here is fun and quirky anyway,” says Jake Lefenfeld, co-owner of Minnow in Riverside. “But spring is that great time to get locally sourced carrots and beautiful fruits like huckleberries.”

Minnow’s new spring cocktail menu, which launches on Monday, include drinks on the entire color spectrum including Through the Looking Glass, a gin martini with lychee pearls infused with a bright, naturally blue butterfly pea extract.

“We were lucky enough to work in the McCormick science lab to test what products we could infuse that would still hold up their forms,” Lefenfeld says. “You’ve got to fail at eight different things before you get it to work. My goal was to use something natural to achieve a beautiful color.”

Natural ingredients are also highlighted on the new, John Waters-inspired menu at R. Bar, which uses titles from the filmmakers’ irreverent portfolio as inspiration.

“We’re finally getting the fresh things that are locally produced,” says R. Bar manager Amie Ward. “You’re looking at more greenery and herbs; berries start to get on the radar. Any opportunity I have to sneak in carrot juice or snap peas into cocktails, I’ll take it.”

One way Ward’s staff is sneaking in those vegetables in is through the Suspicious Scotty Barnhill (based off a character in Serial Mom), which uses Barr Hill Gin, Mastiha Greek Liqueur, carrot juice from R. House’s Stall 11, and Shrub District Celery.

“At first, you wouldn’t think all those ingredients would pair well together except if you were a health nut,” Ward says. “But it’s delicious! People say it’s a great Bloody Mary substitute.”

An ode to Female Trouble, the Trouble Maker cocktail also uses stall ingredients—in this case, matcha tea, from Ground & Griddled—to compliment the funky notes of Paranubes Oaxacan Rum, herbaceous honey-thyme flavor of Vecchio Amaro del Capo, and lemon.

It’s too early to stow away the puffy coats and wooly socks, but there are signs of spring around the corner. The days are longer, the sun climbs higher, and our constant cravings for hearty roasts and heavy red wine are showing definite signs of weakening. Here are three delightful beverages we think are great to usher in a vernal thaw.

Chamonix Rouge 2013
($16, Bacchus Importers)
This South African red is a traditional Bordeaux style blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec and, as such, offers up pretty notes of currant and blackberry. This one isn’t too heavy, though, making it an ideal match for spring roasts of lamb, as well as heartier wintry fare.

Boomsma Oude Genever
($25, The Country Vintner)
Genever is the Dutch precursor to what we know today as gin. While it may not quite be time to break out the lawn chairs and a gin and tonic, you can still work a little of that hallmark juniper flavor into a cool cocktail. Boomsa Oude Genever is barrel-aged, lending weight and color to this traditionally light  liquid. Work it into your favorite gin drink for a slightly more rounded, cool-weather twist.

Victory Mighty Things Imperial IPA
($13, 6-pack bottles)
Stout weather is pulling out of the station, folks, but it isn’t light lager weather yet! This fuller-figured IPA out of Pennsylvania can help bridge the gap. It boasts lovely high-toned notes of pine and citrus that remind us of spring, but that 8.3-percent ABV is still there to fortify you, should you need to shovel one more time—it is March in Baltimore, after all.

Great Divide Espresso Oak-Aged Yeti Imperial Stout  
($12 per 22-ounce bottle, Legends)
Everything about this Yeti is big: Big alcohol, at nearly 10 percent, full body from roasted malt, espresso, and oak aging, and a long, hoppy finish from, well, a ton of hops. This full-figured stout is ready to face the fiercest winter weather, promising to warm you up faster than a 1,500-watt electric heater.

Bisceglia “Terra di Vulcano Aglianico del Vulture” 2015
($15, Prestige Beverage Group)
This medium-bodied red wine hails from the southern Italian region of Basilicata and is 100 percent Aglianico grape. It offers up round, juicy notes of blackberry and cherry with a hint of smoke. It finishes dry with fruit-driven tannins begging for fresh tomato sauce or heartier cheese.

Cocchi Aperitivo Americano  
($20, Prestige Beverage Group)
Americano is a riff on white vermouth, but finer and just a bit sweeter. The base spirit is dry white wine infused with cinchona bark botanicals and a bit of sugar. The result is a high-toned floral aperitif. It shows best mixed with a little sparking water and a slice of citrus to produce a delightfully light cocktail.

Every year in review for 2017 has a tinge of exhaustion, WTF happened, and a need for self-healing. So while imbibing seems like an obvious stress cure, I also found some other through-lines besides alcohol in my drink choices this year. There have been a lot of soothing honey and herbaceous notes, some much-needed coffee flavors (did I mention I was tired?), and a lot of Maryland firsts, which, in particular, have put a welcome and positive spin on this past year. 

Handsome Devil at The Bluebird Cocktail Room
This past May, the top floor of 3602 Hickory Avenue was transformed into a beautiful, European-style bistro. With a name inspired by a Charles Bukowski poem, the literary theme is everywhere at The Bluebird Cocktail Room—especially on the drink menu that is laid out in chapters. I recently tried the new selection of winter drinks (which is phenomenal), and was so happy to see the Handsome Devil still available. With honey gin, wildflower honey, amaro, and activated charcoal (good for a hangover!), this black cocktail is as balanced and botanical as it is beautiful in appearance.

Love Potion #8 at Minnow
There are some serious magic tricks going on at Minnow, the restaurant from the owners of La Cuchara that opened up in Riverside this year. Take the bar’s Toddies for Two, which uses a vacuum siphon to infuse a traditional toddy with rosemary and citrus. Or the smoky and ethereal Love Potion #8, in which Wint & Lila pure grain vodka, elderflower, and a house-made tea-based liqueur made with spearmint and peppermint all gets poured over dry ice for dramatic effect. But, beyond the bells and whistles, the proof is in the flavors and Minnow’s cocktail menu is full of some of the most herbaceous and exciting ones around. 

Dust Rings from Union Craft Brewing and Stillwater Artisanal
Brewed to commemorate the 9th annual Baltimore Beer Week, Dust Rings was created by two local powerhouses. The double dry-hopped sour ale took advantage of lupulin, a concentrated hop powder that beer nerds were going crazy for in 2017. Because of its density, lupulin bursts with zesty flavors and funky hop notes—and those notes really came through in Dust Rings, which poured a hazy yellow color and tasted of sour lemon, melon, and pine. This one was best enjoyed straight from the source at Union Craft or at sour mecca Wet City in Mt. Vernon.

Guinness Hazy IPA #1 from Old Gate Brewery & Barrel House
Another exciting development in the beer world was Guinness opening its first U.S. brewery in 60 years right near Halethorpe. Though the main campus, tasting room, and shop won’t be open until summer 2018, diehard Dublin fans got a preview of what the brewers are putting out when the test taproom opened in October. So far, I’ve loved working my way through the Golden Series and seeing how each iteration differs, but my favorite Guinness variety brewed in Maryland is the Hazy IPA #1, packed with juicy flavors of grapefruit and pineapple. I can’t wait to see what’s in store for next year.

Seeds & Skins from Old Westminster Winery
Speaking of firsts, Old Westminster Winery became the first of its kind in the tri-state area to produce wine in a can. The Western Maryland operation debuted its first three creations in Baltimore at Parts & Labor and, while there’s a time an a place for the fizzy chardonnay and and the full-bodied cab franc, I was immediately drawn to Seeds & Skins, a skin-fermented pinot gris that pours a slight amber hue. The brief contact between the grape’s skin and juices during fermenting adds to its color, gives it more body, and explains its description as a “rosé for fall.”

Banana Old Fashioned at The Point in Towson
I know, I know. Why mess with a classic? I, too, was skeptical when I first saw this on the menu at The Point’s newest location on York Road in Towson. What was encouraging, however, was that The Point house-infuses its Jameson with banana so you don’t have to worry much about overly sweet flavors or additives in some other flavored liquors. Plus, the addition of walnut bitters, Angostura, and citrus added a sweet and earthy body to the drink. It was as cozy as a warm loaf of banana bread straight out of the oven.

Annabel Tea at R. Bar
When R. House opened just over a year ago, the food hall’s main focus, of course, was the cuisine. But now its central, square-shaped R. Bar has really hit its stride, creating innovative and thoughtful menu options utilizing its best source: the food hall’s vendors. Take a cocktail from its fall, Edgar Allan Poe-themed menu called the Annabel Tea combining Rittenhouse Rye, amaro, lime, bitters, and chai tea from corner stall Ground & Griddled. Look out for other ingredients like wasabi from Hilo and apple brandy from Baltimore Whiskey Company. 

Baltamaro at Baltimore Whiskey Company
While we’re talking about them, the Baltimore Whiskey Company has been up to quite a lot. We gave them a nod for “Best Boozy Parties” and the distillery is making nice progress on its barrel-aged whiskey. For the past two years, they’ve also been developing three lines of amari (bitter Italian liqueur) and launched them a few weeks ago. The three lines consist of a Fernet-style, a Szechuan-peppercorn, and a coffee-flavored amaro. I got a sneak peek of the Szechuan-peppercorn earlier this year and, while it’s certainly an outside-of-the-box take on the traditional liqueur of the Amalfi coast, I loved the bold smoky and spicy notes. Plus, shoutouts for amazing branding!

If only these walls could talk. With its panoramic views of the colorful Howard Street Bridge and the changing Station North landscape, the building at 120 West North Avenue has seen a lot through the years. Home to a Ford dealership in the early 20th century, the space subsequently housed Lombard Office Furniture. Then, when artists flocked to Station North, it was sold and some its sign letters were rearranged to spell Load of Fun. For nearly 10 years, the venue hosted arts groups like Single Carrot Theatre until the owner couldn’t afford to bring it up to code and closed it in 2012.

The space has now been rebranded as The Motor House, owned by nonprofit developer BARCO, and features 14 artist studios, space for seven nonprofits, a gallery, a performance venue and Showroom, a new café, bar, and performance space that’s open for every meal and mood of the day. The 2,800-square-foot space is industrial with a dining area and bar on one side and venue space separated by sliding wooden doors on the other. The floor-to-ceiling windows make bustling North Avenue feel like part of the space itself.

Bar manager Ben Yager, who cut his chops at Sugarvale in Mt. Vernon, has created a simple and straightforward cocktail menu. Numbered 1-6, the drinks are a playful combination of spirits with inviting descriptions. We were partial to the No. 2, a well-balanced mix of smoky Pelotón de la Muerte mezcal, spicy Goslings rum, and ancho chili, sweet tamarind, lime, and soda. Like the names, cocktails are understated, served in simple glassware with minimal garnish.

That simplicity is a nice counterbalance to the rest of the excitement at Showroom. The menu has myriad options, but focus on the bolsitas, or tacos in a bag, with ingredients such as sweet coconut braised pork shoulder and house-made plantain chips. Clearly, chef Daniel Horwitz wants to keep your taste buds on their toes.  

There’s dancing most nights at Showroom, too, and things really rev up on Thursday during Turntabliss Happy Hour, when DJs spin ’90s hip-hop and R&B. As guests shimmy their way back and forth between the dance floor and the bar, three letters from the original signage mounted overheard say it all: “F-U-N.”

Brendan Dorr, head bartender at B&O American Brasserie and president of the Baltimore Bartenders’ Guild, is well regarded as the godfather of the cocktail scene in town. Since the mid-2000s, Dorr has been managing bars and consulting on drink recipes, all the while dreaming of starting his own place.

“It feels like forever,” Dorr says with a laugh. “But I didn’t just want to open another bar in Baltimore. I want it to make national headlines.”

Next spring, Dorr and his bartending business partner Eric Fooy, will open the doors of Dutch Courage, a gin bar at 2220 North Charles Street in the Old Goucher neighborhood. The space was built in 1851 and features crown molding, marble fireplaces, ceiling medallions, and a 1,000-square-foot courtyard out back.

“We’ve had this concept for a long time, but we knew we couldn’t put it just anywhere,” Dorr says. “This place—and in the neighborhood—are pretty spectacular.”

Dorr says that he was drawn to the neighborhood because of the work being done by Old Goucher Community Association president Kelly Cross, who has helped to establish businesses like Brown Rice and a beer garden from Clavel’s Lane Harlan, slated to open in 2018.

“There are so many great businesses that Kelly has brought to the neighborhood and we wanted to be a part of that,” Dorr says. “It’s exciting that Lane is opening a cool beer garden—we’re rife for that kind of outdoor space. We’ll be around the corner and be able to send each other guests.”

As for Dutch Courage, the 1,500-square-foot interior will be divided into an upbeat main bar room on one side and a relaxing parlor on the other. Dorr and Fooy are thinking the cocktail menu will take a cue from Anvil Bar & Refuge in Houston, which has a list of 25 classic cocktails and 10 rotating seasonal drinks on the menu. There is no plan to put in draft lines, but bottled and canned beer will be available. The owners are applying for a live music license to offer the occasional jazz trio for guests.

“Gin is a bright, fresh spirit so we want to the bar to have a bright, upbeat vibe,” Dorr says. “We want to bridge that gap between classic cocktail bar and something more modern. We will have something for everybody in all price ranges so anyone will feel welcome.”

There’s talk of opening earlier on Fridays and Saturdays for happy hour in the courtyard, which the owners are excited to turn into a lush garden for possible chef pop-up events. The bar itself won’t have a kitchen, but there will be snacks like crostini, nuts, crudité, and meat and cheese plates. Dorr says his “fingers-crossed timeline” is six months, but more realistically, Dutch Courage will take nine months to get through the construction and permitting process.

As for the name, Dorr’s love of history and, of course, cocktails played a role. During the Thirty Years War in the 17th century, British soldiers said that drinking Hollands gin gave them strength and confidence going into battle—”pretty much like liquid courage,” Dorr says. The title seems fitting for the pair, who are finally opening a space of their own.

“It’s funny, I go back and forth between being super excited and overwhelmed,” Dorr says. “Yesterday I felt like I got to open one of my stocking stuffers and this morning it was back to, ‘Oh man, we’ve got a lot of work to do.'”