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	<title>Dessert Cocktails &#8211; Baltimore Magazine</title>
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	<title>Dessert Cocktails &#8211; Baltimore Magazine</title>
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		<title>Our Favorite Sweet Treats</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/our-favorite-sweet-treats/</link>
		
		<dc:creator><![CDATA[Jess Mayhugh]]></dc:creator>
		<pubDate>Fri, 28 Feb 2014 12:00:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Bakery Desserts]]></category>
		<category><![CDATA[Berger Cookies]]></category>
		<category><![CDATA[cakes]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[Chocolatiers]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Dessert Cocktails]]></category>
		<category><![CDATA[doughnuts]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sweets]]></category>
		<guid isPermaLink="false">http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&#038;p=9171</guid>

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			<p>“How do I love thee?” Let us count the ways&mdash;a dozen doughnuts, a<br />
handful of chocolates, two almond croissants, and three scoops of ice<br />
cream.&nbsp;</p>
<p>Okay, maybe that’s not exactly what Elizabeth Barrett Browning<br />
had in mind. But sonnets aside, sweets and love are a natural pair any<br />
time of year, especially in February when a gift of candy means more<br />
than calories on Valentine’s Day. In fact, it’s the fourth biggest<br />
holiday for confectionery purchases (after Halloween, Easter, and<br />
Christmas), according to <a href="http://candyusa.com">candyusa.com</a>. With that in mind, we went in search of the best sweets that Baltimore has to offer.</p>
<p>A heart-shaped box might be nice, but there are lots of other ways to<br />
 woo your lover’s sweet tooth. Here are 50 of our favorite treats.</p>

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<p><a href="https://www.baltimoremagazine.com/section/fooddrink/our-favorite-sweet-treats/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
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		<title>Our Favorite Dessert Cocktails</title>
		<link>https://www.baltimoremagazine.com/section/fooddrink/our-favorite-dessert-cocktails/</link>
		
		<dc:creator><![CDATA[Jess Mayhugh]]></dc:creator>
		<pubDate>Tue, 28 Jan 2014 12:00:00 +0000</pubDate>
				<category><![CDATA[Food & Drink]]></category>
		<category><![CDATA[Annabel Lee Tavern]]></category>
		<category><![CDATA[B&O American Brasserie]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Dessert Cocktails]]></category>
		<category><![CDATA[Heavy Seas Alehouse]]></category>
		<category><![CDATA[RYE]]></category>
		<category><![CDATA[sweets]]></category>
		<category><![CDATA[The Abbey Burger Bistro]]></category>
		<guid isPermaLink="false">http://server2.local/BIT-SPRING/baltimoremagazine.com/html/?post_type=article&#038;p=9324</guid>

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			<h4>Annabel Lee Tavern</h4>
<p><em>601 S. Clinton St., 410-522-2929.</em></p>
<p>There<br />
 is something about this Edgar Allan Poe-inspired tavern that makes us<br />
want to curl up next to the fire and sip a decadent cocktail—and they<br />
have plenty to choose from.</p>
<p><strong>Editor’s choice:</strong> The Isadore with High Grounds coffee, Fireball whiskey, Baileys Irish Cream, vanilla extract, and a whipped-cream topper.</p>
<h4>B&#038;O American Brasserie</h4>
<p><em>2 N. Charles St., 410-692-6172.</em></p>
<p>This<br />
 hotel bar has been producing creatively crafted mixed drinks for<br />
several years now, and its current menu—with sparkling punch bowls and<br />
barrel-aged cocktails—is no exception.</p>
<p><strong>Editor’s choice:</strong> The B&#038;O Manhattan with Angels Envy bourbon, Port, angostura bitters, and (the kicker) maple syrup for a bit of sweetness.</p>
<h4>Heavy Seas Alehouse</h4>
<p><em>1300 Bank St, 410-522-0850.</em></p>
<p>This<br />
 Little Italy brewpub uses Heavy Seas beer in its cocktails in creative<br />
ways, from Peg Leg liqueur in its Manhattan to Gold Ale in its shandy.</p>
<p><strong>Editor’s choice:</strong> Root-beer float with two scoops of vanilla or chocolate ice cream in a pint glass and covered with Peg Leg Imperial Stout.</p>
<h4>RYE</h4>
<p><em>807 S. Broadway, 443-438-3296.</em></p>
<p>The cocktail bar features plenty of after-dinner cocktails, like the creamy Toro Blanco and rich Black &#038; Tan.</p>
<p><strong>Editor’s choice:</strong><br />
 Though it’s off-menu, we recommend ordering the Little King (which is<br />
served as a shot) with Crown Royal, cold-brewed coffee, and maple syrup.</p>
<h4>The Abbey Burger Bistro</h4>
<p><em>1041 Marshall St., 443-453-9698.</em></p>
<p>Besides<br />
 the build-your-own burgers, what impresses us most about Abbey Burger<br />
is the list of spiked milkshakes—with flavors like Berger Cookies and<br />
PB&#038;J.</p>
<p><strong>Editor’s choice:</strong> The Incredible Hulk with pistachio ice cream, Grand Marnier, and brownie chunks.</p>
<h4>Liqueurs &#038; Alcohol</h4>
<p><strong>Baileys Irish Cream:</strong> 17% alcohol</p>
<p><strong>Grand Marnier:</strong> 40% alcohol</p>
<p><strong>23:</strong> Percentage more alcohol by volume in Grand Marnier versus Baileys Irish Cream.</p>

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<p><a href="https://www.baltimoremagazine.com/section/fooddrink/our-favorite-dessert-cocktails/" rel="nofollow">Source</a></p>]]></content:encoded>
					
		
		
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