5 Hot Cocktail Trends in Baltimore |
House-Infused Alcohol: With each new season, bartenders experiment with infusing flavors to liven up their cocktails.
Try it here:
PABU: Nick Jones has carefully built a cocktail program that is innovative and ties into both the season and the traditional Japanese flavors utilized in the chef’s dishes. Try the Mr. Miyagi, in which he mellows the flavor of bourbon by infusing it with thyme, making this take on a Manhattan more approachable to the casual drinker (725 Aliceanna St.; 410-223-1460).
Shiso Tavern: Beverage director Dana Morris is infusing Japanese spirits with candy flavors, like her Lemon Heads and fireballs sake infusions (2933 O'Donnell St.; 410-276-8800).
Photo: Keiba Yutaka at PABU
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