Coctails 2: Treats from Baltimore, Washington, MD

I saved this clip from the newsmagazine 'Foodservice Monthly' because I thought it might bring me inspiration down the road. I found it again while brushing off my dusty thesis papers now that I intend to pick it back up for the final stretch. But pardon this procrastination.... I just have to post these drinks!

Firstly comes a list of interesting coctails from the B&O American Brasserie, in Hotel Monaco in Baltimore, MD. These have been created by Brendan Dorr.

Washington Nightcap: Madeira with Drambuie and warm apple cider with roasted nut garnish

Orient Express: Sake, lychee and ginger root juice, lemon bitters, and simple syrup

Hobos Cola and Bourbon: Bulleit Bourbon and home-made cola (love the idea of homemade cola)

Parfait Poire: Absolut Pears, pear puree, fall spiced syrup, and a splash of champagne

Boxcar Beer: Tröeg's Nut Brown Ale, Scrumpy's Organic Cider, St. Elizabethäs Allspice Dram

Smokestack: Sazerac Rye, Dolin Sweet Vermouth, fig jam and liquid smoke

Freight Train: Square one botanical vodka, Dolin Dry Vermouth and mixed olives

B&O Manhattan: Woodford Reserve Bourb0n, port, angostura bitters, and maple syrup

Cable car: Captain morgan spiced rum, orange curacao, and lemon juice with a cinnamon sugar rim

Scotch Cobbler: Famous grouse scotch, orange and lemon slices, Dolin Blanc

Pom-Nectar Margarita: agave tequila, organic Agave nectar, pomegranate and fresh lime juice

Orginal Martinez: Bombay dry gin, sweet vermouth, luxardo maraschino cherry liqueur, angostura bitters

Next comes from the Sou'Wester in Washington, D.C., created by Carlton McCoy:

Tropic Thunder: 10 Can rum, coconut-grains of paradise elixir, pineapple juice

Root Beer Float: Jack Daniels Whiskey, Sou'Wester Root Beer, Vanilla Bean, Angostura bitters, soda and vanilla nuage

Tantris Sidecar: Remy Martin, Busnel Calvados, Countreau, Green Chartreuse, Lemon and Pineapple juice

Negroni My Way: Plymouth gin, Carpano Antico Vermouth, Campari, soda and orange wheel

Finally, from PS7's coctail menu, created by Gina Chersevani:

'Yes we Can'ton: Cava, Domaine de Canton, pineapple

the Situation rum: Mount Gay XO, Cointreau, hibiscus tea

Hibiscus Margarita: Sauza blanco, lime, hibiscus

Recession blues 'the Cure': miller lite, domaine de canton, ginger

Pilgrim's Plunge: Apple and Pear infused Bombay Sapphire, lemon, rosemary

Gnome's Water: Hendrick's, cucumber water, lemon, lavender syrup

'Ale'ments: warm apple ale, rum, cardamom

Grape Smash: cuca fresca, red grapes, grapefruit, cinnamon

Sun and Sand: Rootbeer crust, fresh orange, brugal, vanilla

g.H. Sazerac: Old Overhold Rye, Kubler Absinthe, shiraz syrup

Toasted Spice Apple Cider Punch: Hose made apple cider, navan, bourbon, toasted spice

'San Guisto' Sips: currants, aperol, griner veltliner

Gina's Gibson: Vodka or Gin with pickled cippolini

Best of all, these coctails are all made non-alcoholic if you request.

Other things I liked about these recipes is, aside from their originality, were the use of garnishes, flavour infusions, fresh fruits, home-made ciders and sodas, and finally the use of herbs that one might not expect in a coctail, such as rosemary.

Other parts of these recipes I have had to research for lack of better knowledge. I could ask A, a certified bartender, but even some of these he is unfamiliar with.