Just in time for Valentine’s Day, craft cocktails are the latest item to join the “Barbiecore” revolution, which turned everything, from clothing to home goods, some shade of pink.

“Blue cocktails were all the craze in the early aughts,” says Collin Schnitker, beverage director at Sugarvale, the hipster cocktail bar in Mt. Vernon. “Now, it’s time for pink. Thanks to the Barbie movie, there’s a proud femininity and girl power fun to pink cocktails—and men are ordering them, too.”

Whether it’s an Alien Love Call (lychee-infused pisco, rose and cardamom syrup, sake-style saison, lemon), The Durrell’s (scotch, vermouth, pomegranate, allspice grenadine, bitters, lime), or a Pink Rabbit (mezcal, liqueur de violet, crème de cacao, unfiltered sake, lemon), Schnitker’s pink drinks (pictured above) taste as good as they look.

For his concoctions, Schnitker experiments with a plethora of pinks, from pale pink to more magenta tones to Barbie hot pink (number 219 on the Pantone color chart). And he achieves the trendy hue by using ingredients such as red bitter Campari, pink gin, or syrup made from rose petals, which add not only flavor but fragrance.

“The goal with a pink drink is the same idea as having fun glassware or a pretty garnish,” says Schnitker. “I’m trying to get a reaction and some excitement rolling. When people whip out their phones to take photos, that’s how you know you’re doing something right.”

But there’s more to the trend than just a bump from Barbie, says Schnitker.

“In these years since the pandemic, there’s a return to fun and a certain carefree energy out there. Pink drinks are part of the fun. Spirits are dark, so any kind of color adds depth and brings some life to your glass.”

We’ll pink to that.

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’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.

When it comes to naming his restaurants, Phil Han tends to get personal. Dooby’s in Mt. Vernon is a nod to his nickname as a young boy. Cocktail bar Sugarvale is a reference to the street that he grew up on. And forthcoming Broadway Market stall Old Boy pays homage to the classic Korean dishes Han now has a deeper appreciation for as an adult. His newest spot Noona’s—meaning sister in Korean—is a dedication to his older sister, Christina.

“In really thinking about what to call this place, I thought back to how the name fits within the grander scheme of what we do,” Han says. “‘Noona’ is a term of respect, specifically from a younger guy to his older sister.”

To further the dedication to his only sibling, Han worked alongside Christina on design and menu details for the Midtown-Belvedere restaurant. Even the logo for the new shop mimics his sister’s natural handwriting.

But beyond just their names, the restaurant concepts also serve as a way to give diners a glimpse at Han’s upbringing: “Like every other kid, almost every birthday party that I went to growing up was always surrounded by pizza as this central food,” he says.

Noona’s—which opens today in the former home of Two Boots Pizza in the Fitzgerald Apartment Building—features a menu of signature sourdough-crust pies topped with ingredients like pancetta and shallots, potatoes and leeks, and classic pepperoni and mozzarella. The offerings will also include larger entrees like braised lamb with mint farro or roasted pork loin with broccoli rabe.

“The menu certainly has a big pizza element to it, but we also just wanted it to be a good neighborhood restaurant,” Han says. “That was so key to where we wanted it to go. We thought about how it doesn’t have to be just a pizza place with a few traditional pizzas and garlic knots. It can be something more than that.”

Though there are some tie-ins to the Korean-fusion flavors at Dooby’s, including a kimchi pork belly pie and similar coffee and pastry program, Han says he wanted Noona’s to have its own identity.

The 55-seat space is a bit more modern, with mirrors by Artstar Baltimore, custom furniture by Goodwood Design, hanging ball light fixtures, a mix of individual and communal tables, and an L-shaped bar—which will be staffed by some familiar faces from his other businesses.

“The bar program is going to be very much driven by the Sugarvale team,” Han explains. “However, it’s going to be a touch more approachable. Sugarvale draws a lot more of the cocktail fanatic crowd, whereas this is more about how the drinks pair well with the food.”

Aside from six local brews on tap, the bar will also offer beers, prosecco cocktails, and a rotating list of signature drinks. Among them are a house Negroni and the “Della Tristezza,” which fuses rum, Strega liqueur, lime, grapefruit, pineapple, cane sugar, and molasses bitters.

An outdoor seating area with views of Mount Royal Station is also in the works for the warmer months. Han hopes that Noona’s becomes a go-to for locals commuting from Penn Station, as well as MICA and University of Baltimore students strolling around the area.

“It’s definitely a new neighborhood for us, but the way I think about it, it still feels like home field advantage,” Han says, mentioning that many Midtown residents are regulars at Dooby’s. “This definitely feels like familiar territory, and it feels great to be able to continue those relationships.”

Last year, Stephanie Hsu was assisting the Ekiben team with a pop-up at R. House in Remington when they realized that they needed bubble tea to test in their recipes. Normally, Hsu would make the trip to her favorite Asian market in the county to buy the ingredient, but she was short on time.

She remembered hearing about Po Tung, an ethnic grocery store on the 300 block of Park Avenue downtown, which is situated in the heart of Baltimore’s historic Chinatown.

“That was the first time I had ever been on Park Avenue,” remembers Hsu, the former marketing and events director for R. House. “When I was walking up and down the street, I had this realization of generations that had been there before. There is a history there that is not widely shared and not widely known.”

Feeling inspired, Hsu dug deep into the archives of the Enoch Pratt Free Library and the Maryland Historical Society to learn more about the history of Asian-American immigrants in Baltimore. After months of research, she and other local descendants have formed The Chinatown Collective—a group that works to celebrate the contributions of Asian-Americans and their deep-rooted heritage in the city.

“We want to acknowledge the stories of the immigrants and their families that have come before us,” Hsu says. “But at the same time, it’s about the entire community coming together and saying, ‘This is who we are now.’”

That mission is exactly what the collective is hoping to highlight with the first-ever Charm City Night Market on September 22 from 4-11 p.m. The outdoor block party will extend from the green space at 200 Park Avenue down to Lexington Market—a footprint which overlaps with what was once a bustling hub for Asian-American arts, food, and commerce from the late 1800s to the 1940s.

Coinciding with Asia’s traditional Lunar Mid-Autumn Festival, the free event will feature an illuminated lantern walk along Lexington Street where visitors can peruse visual art, crafts, and jewelry from the likes of Priya Means Love and Filipino-American sister duo Timpla.

Attendees can expect to sample eats from local Asian-fusion vendors including Ekiben, Thai Street, Mera Kitchen Collective, and Mochichi—a new Korean shaved ice concept from Steve Cho who owns Sausage Master inside Lexington Market.

The drink offerings, helmed by Phil Han of Dooby’s and Sugarvale, will spotlight beer and spirits such as sake and soju.

“We want to showcase how Asian ingredients can be incorporated into a drink that’s fun and easy to enjoy,” Han says. “Some of the sakes can add this nice, subtle creaminess to a drink that you might not expect.”

From a food standpoint, Han says that the event is in line with the increased awareness of Asian cuisine in Baltimore.

“Five years ago, the word ‘Korean’ being on a menu was so sparse,” he says. “Now we’re seeing more dishes with Chinese, Korean, and Thai ingredients appearing on New American menus across town. That kind of exposure makes it more encouraging for Asian restaurants to keep growing.”

The festival will also feature live performances from Korean drumming troupe Samulnori and the Baltimore Dance Crews Project, which was founded by two Filipino-American hip-hop dancers who work with local students to choreograph pieces inspired by their feelings on social justice issues.

Hsu credits the inspiration for the event to Kitty Chin, a 90-year-old Asian-American immigrant who vividly remembers the once-bustling Chinatown. After the community eventually faded away, Chin and her late-husband, Calvin, hoped to revive the district to be inclusive of all of the different Asian cultures that had converged in Baltimore by the late ’70s.

“They wanted to bring people back to that area,” Hsu says. “Not as a Chinatown specifically, but as a pan-Asian hub that would then incorporate a lot of the other Asian immigrant communities that were moving into the city at that time. Now we’re taking their vision and expanding on it to reflect what the city looks like now.”

Aside from raising awareness about the venue and its origins, Hsu says that she hopes Asian-Americans of all ages come to the event and feel connected to the rich immigrant culture in the city.

“We hope it expands on the idea that Asian food isn’t just Chinese food,” she says. “There are a lot of different cuisines and nuances, and maybe people will find a new favorite. At the end of the day, I think we’ll be pretty happy if people have a good conversation with someone about their own culture or experience a different culture in a deeper way.”

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

 EAT

March 17: St. Paddy’s Day Block Party at Parts & Labor

Parts & Labor, 2600 N. Howard St. 11 a.m. Free. 443-873-8887. 

From the takeoff of new businesses and foodie spots (think R. House and Clavel) to the announcement of the first-ever Remfest in May, Remington continues to blend its rich neighborhood history with its bold plans for the future. This weekend, two of the area’s mainstays are teaming up to celebrate the greenest day of the year with Irish classics like corned beef and Shepherd’s Pie from beloved butcher shop Parts & Labor and Old Oriole Park suds from Peabody Heights Brewery. Get to the shop early for beat-the-clock beer specials (beers start at 25 cents at 11 a.m., then increase to 50 cents at noon, and so on until 4 p.m.) and spend the afternoon devouring happy hour-priced snack specials around the fire pit.

 DRINK

March 17: Official Rye Whiskey Release Party

The Baltimore Whiskey Company, 2800 Sisson St. 1-5 p.m. Free. 443-687-9099. 

Since opening its doors in 2015, The Baltimore Whiskey Company has been preparing for the official return of rye whiskey distilling to Baltimore. And now, after three years of aging, the Remington-based company will release its first batch of Epoch Straight Rye to commemorate the first rye whiskey made in Baltimore in more than 50 years. With feature notes of clove, vanilla, honey, cinnamon, and tropical fruit, try this 100-proof spirit at its release party on Saturday, accompanied by eats from Well Crafted Pizza and Sugarvale.

 SEE

March 17: Torrey Smith Family Fund Charity Basketball Game

Royal Farms Arena, 201W. Baltimore St. 6:30 p.m. $15-100. 410-347-2006. 

NFL wide receiver Torrey Smith will wear a Carolina Panthers jersey next season, but after being drafted from the University of Maryland in 2011 and helping The Baltimore Ravens win a Super Bowl title in 2012, we’ll always claim him as one of our own. This Saturday, Smith and a group of his former and current teammates will return to Baltimore for the eighth annual charity basketball game to support his foundation, The Torrey Smith Family Fund, which benefits local after-school and teen mentoring programs. Watch these pro-football stars show off their basketball skills and enjoy giveaways and live entertainment during halftime.

 

 HEAR

March 17: Zip Into The Yellow Light

The Motor House, 120 W. North Ave. 8 p.m. $7-12. (410) 637-8300. 

Since his early years on the Baltimore club scene, Abdu Ali has hustled to create spaces—like live performances and DIY collectives—for marginalized members of the music community. This weekend, following the release of “DaWon” from his upcoming FIYA!!! mixtape, Ali will headline “Zip Into The Yellow Light,” a performance dedicated to using music as a transportation device into a metaphysical abyss where othered people can access every entity needed to fully live as themselves. International DJ BEARCAT, instrumental rock quartet Horse Lords, and legendary local voguer Marquis Revlon will open the show before Ali debuts new music on The Motor House stage.

 DO

March 16: TRÖEG-A Toga Party

American Visionary Art Museum, 800 Key Hwy. 8-11 p.m. $25-30. 410-244-1900.

It’s like that party from the movie Animal House, but with Tröegs beer, better snacks, and handmade crafts. This Friday, don your best bedsheet and head to the AVAM for a night of toga-filled fun to benefit the upcoming Kinetic Sculpture Race. After hitting the dance floor and sampling snacks from local restaurants like Encantada and Handlebar Café, make a keepsake craft using Tröegs Independent Brewing’s bottle caps, labels, and packaging. Don’t forget to enter to win killer raffle prizes like a behind-the-scenes tour of Oriole Park at Camden Yards and gift cards to places like Thames Street Oyster House and Race Pace Bicycles.

While it’s easy to take it for granted, the hottest thing in cocktail culture right now is actually the coldest: ice—yes, ice. 

Artisanal ice is having a moment in cocktail bars across the country, with master mixologists freezing oversized cubes, fashioning fancy shapes, and even going so far as to carve the cold stuff by hand. In Baltimore, the city’s top cocktail clubs are making their own boutique ice, too. 

Sure, it sounds pretentious—it’s just frozen water, right?—but when you think about it, that arctic ingredient is the foundation for every drink. The right cube can enhance the quality, flavor, and experience of your elixir, keeping it colder longer and less watered down. And, of course, it looks cool. 

But it’s not as simple as cooling H2O to 32 degrees or below. Ice is an art form that requires a certain level of skill, elbow grease, and pride. 

“The modern cocktail didn’t exist before the advent of ice being shipped around the world,” says Lehn Robinson, who helps run the ice program at Clavel. “We create these beautiful, fleeting things to honor that history, in the hopes that it won’t be forgotten.”

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In The Drink

The Bluebird Cocktail Room
Hampden
This new upscale cocktail room is full of literary references (like tipples inspired by Faulkner and Fitzgerald), European influence, and crystal-clear ice. Co-owner Paul Benkert freezes his own 300-pound block that’s cut by chain and band saws to create rectangles and cubes. “Specialty ice doesn’t need to go in a drink,” he says, “but it’s a lot of fun.”

Clavel
Remington
On any given night, ice sculptors Dre Barnhill and Lehn Robinson can be found meticulously molding gemstones and spheres at this hip mezcalaria. “It is the garnish,” says Robinson with a smile.  

Clock Restoration
Downtown
After a trip to The QG barbershop, head to this sixth-floor speakeasy for the giant cubes and Prohibition cocktails you’d expect after a cigar and shave. “It’s the majority of your drink, so it does matter,” says bartender Jeff Bejma, who crafts the clear ice.

Sugarvale
Mt. Vernon
This subterranean cocktail spot sometimes serves drinks with artisanal ice. Try the handcrafted hailstones during special events, like guest bartender pop-ups and Monday tiki nights. Says owner Phil Han, “Hand-cutting ice is a labor of love.”

Wet City
Mt. Vernon
Don’t sleep on this Mount Vernon beer bar’s killer cocktail list, with at least two drinks featuring hand-cut ice. Try them in the Chartreuse Old-Fashioned, with chamomile honey and orange bitters.

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Stone Cold

1. Twice a month, Clavel receives a 300-pound ice block that’s split into sixths using hand chippers, cleavers, and mallets. Bartenders aim for clean cuts and crystal clarity.
2. The smaller ice blocks are then moved to the bar where they’re broken down into about 36 smaller cubes.  
3. Finally, bartenders shape each cube by hand into multifaceted gemstones or spheres before adding them to your drink. Salud!

Scorpion Bowl, Pen & Quill

Cocktail: Rum, cognac, orgeat, lemon and orange juices, Angostura bitters
Garnish: Flaming lime, grilled pineapple, “shark” lime, orange wheel, paper umbrella

Every week, the bar staff at Pen & Quill breaks out the paper umbrellas for Tiki Tuesdays. “Cocktails can get stuffy and, with this theme, it’s impossible to be stuffy,” says bar manager Naomi Kline. The menu is full of traditional tiki tipples like mai tais, but the pièce de résistance is this scorpion bowl, which is meant to be shared between “two adventurous drinkers or four people who want to drive home.” Explains Kline, “You know it’s a success when a customer gasps. You can look out at Charles Street, and feel like you’re in the islands.”

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The Waverly, Sugarvale

Cocktail: Duck-fat-washed rye, white vermouth, Bigallet China-China Amer liqueur, Monument City Brewery Company Brown Ale reduction, orange bitters
Garnish: Mini-ploughman: duck ham, lonza (cured pork loin), Beemster Gouda, smoked olives, pickled fennel

“This was our way of combining our charcuterie and cocktail programs,” says Breanne Radford, lead bartender of the Mt. Vernon spot. The Waverly is a play on a traditional Brooklyn cocktail, but Radford uses a duck-fat rye whiskey and Monument City Brewing’s Brown Ale reduction for a unique twist. When deciding how to garnish her cocktails, she thinks like a chef. “I like contrasting flavors,” Radford says. “The duck meat adds richness to something that’s already really spicy.”

Born on the Bay-O, Miss Shirley’s

Cocktail: Deep Eddy lemon vodka, Bloody Mary mix
Garnish: Blackened shrimp, tasso ham, andouille sausage, cheddar, pickled okra, tomato, celery, Old Bay

“The Bloody Mary trend with outside-of-the-box garnishes has been happening all over the country,” says Miss Shirley’s head chef Brigitte Bledsoe. “We wanted to do something crazy that was still our style.” So the chef, who also conceives the cocktails, decided to garnish the Bloody with ingredients to represent the restaurant’s Southern menu. “The main reaction is usually, ‘Oh my God, how am I going to eat this?’” Bledsoe cracks. Fun fact? The staff goes over to Bledsoe’s house to brainstorm and taste test cocktails over pizza.

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Amado Nervo, Clavel

Cocktail: El Buho mezcal, cilantro honey, vermut, lime, cava rose
Garnish: Black sea salt, smoked over Pacific red alder wood

Clavel is known for queso dip, mezcal drinks—and beautiful garnishes. We are enamored with the bar’s take on salt rims. Case in point: the narrow band of black salt on the Amado Nervo. “The technique is to swipe a rectangular pattern on one side of the glass with a lime wedge and dip that area into a bowl of salt,” says owner Lane Harlan. “This gives the cocktail a dense and calculated salt shape.” When combined with the drink’s other ingredients, Harlan says the cocktail leaves you with “a memory of smoke.”

“Historically, food and music have gone hand in hand,” says Dr. Serap Bastepe-Gray, a faculty research associate at the Peabody Conservatory of The Johns Hopkins University, who studies, in part, how music relates to brain functioning.

“It started as a way to give privacy to patrons in their conversations and to cover up kitchen noise.” In more recent decades, musical backdrops have evolved. “It’s about atmosphere and ambiance,” says John Rutoskey, owner of Station North’s Lost City Diner, where the harmonies of 1950s girl groups serenade patrons from a retro jukebox as they chow down on milkshakes and cheese fries. “Good music improves business, and keeps people happy.”

In honor of the February 15 telecast of the Grammys, we’ve tracked down the hot spots with the best tunes—from a fancy steakhouse to a chic coffee shop.

Catch the tickling ivories of a jazz piano seven nights a week at this elegant Mt. Vernon staple. And on Saturdays, a bass and guitar joins in on Duke Ellington and Count Basie classics. After 50 years, this tradition isn’t going anywhere.

Indie-rock music that’s heavy on the eclectic rhythms of the Talking Heads—featuring Maryland Institute College of Art’s own David Byrne—blends well with the whimsical fare and décor at this new veggie-centric eatery.

At this sleek coffee shop, the new-wave beats of The Cure and Echo & the Bunnymen pair perfectly with poached egg-avocado toast, luscious lattes, and other bean-based drinks.

A communal decision by the staff determines the soundtracks at this wine-and-charcuterie bar. Expect to hear the velvety voice of Neko Case or the rock and soul of Hall & Oates. Whatever’s on strikes the balance between unobtrusive and enjoyable.

Come here to eat cheeseburgers and pick classic titles (The Supremes, anyone?) off a jukebox with bubbling neon lights. But offerings aren’t limited to doo-wop. Artists such as Hank Williams and Whitney Houston also are available for your listening pleasure.