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Baltimore Cocktail

Elemental Mixology's Rating:

I created the Baltimore Cocktail in the year 2010. It is an example of transgenre conversion. The drink of inspiration was the Baltimore Eggnog. The complex jiggerfull of liquor from that tipple, and the cinnamon accent (expressed in the form of cinnamon syrup) was given bitters instead of egg and cream. This conversion produces a true cocktail. It is delicious for anyone who enjoys the flavor of true rum, true Cocktails, and the hint of Ceylon cinnamon.

Proportioned here @ 3-to-1 (2+1-to-1)

Jump to: Short Script Instructions for One Portion | Full Recipe and Instructions for One Portion

Short Script Instructions for One Portion

Into a glass mixing pitcher goes:

• 2 dashes Angostura™ Aromatic bitters
• ¼ fl-oz. cinnamon syrup
• ½ jiggerfull French-style brandywine
• ¼ jiggerfull robust rum
• ¼ jiggerfull Verdelho Madeira wine
• method ice

Stir through ice. Strain into a chilled Cocktail goblet. Garnish with twisted orange zest.

Full Recipe and Instructions for One Portion

Have the folowwing items:

Service-ware:

• 4½ fl-oz. glass Cocktail goblet
• 4-inch beverage napkin
    #1: cotton (five times washable)^*
    #2: paper^*

Tools:

• cuting board
    #1: composite board (no plastic)^*
• paring knife
    #1: culinary school issue^*
• glass mixing pitcher
    #1: Yarai-style^*
• jigger-and-pony measure
   [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
    #1: stainless double-bell^*
    #2: twentieth century-style^*
    #3: Japanese-style^*
• 3-to-1 split jigger
   [1½ fl-oz. by ½ fl-oz. / ~45 ml. by ~15 ml.]
    #1: American Metalcraft J212^*
• 3-to-1 split pony
   [¾ fl-oz. by ¼ fl-oz. / ~22.5 ml. by ~7.5 ml.]
    #1: Liberty Ware Jig-1434
• ice scoop
    #1: steel with drain holes^*
• stirrer
    #1: stainless-steel chopstick^*
    #2: long, stirring spoon^*
• Hawthorne strainer
    #1: short-tailed steel^*

Ingredients

• orange (Citrus sinensis)>
   (Valencia or Navel)
   —whole (for zest-cutting)
• gentian bitters
   Angostura™ Aromatic
• cinnamon syrup (custom-made)
• French-style brandywine
   (young or old)
    #1: Ferrand™ '1841' Grande Charmpagne
   (young Cognac brandywine)
    #2: Raynal™ VSOP French brandywine
• robust rum
   (new, young, mixed-age, or old)
    #1: Wray and Nephew™ White Overproof Rum
   (Jamaica - very young)
    #2: Worthy Park™ 109° Proof Jamaica Rum
   (mixed-age)
• Verdelho Madeira wine
    #1: Blandy's™ 5-year Verdelho Madeira wine
• method ice (also called 'cracked ice')
   (half the size of service ice cubes)
    #1: Sakolla™ ½ fl-oz.^*

Instructions

1. Chill the cocktail goblet.
2. Cut a ~1” wide and ~3” long strip of orange zest with minimal pith and reserve it.
3. Set the mixing pitcher in the work area. Into it goes:
• | gentian bitters — 2 dashes
   [1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• | cinnamon syrup — ¼ ponyfull
   [¼ fl-oz. / ~7.5 ml.]
• | French-style brandywine — ½ jiggerfull
   [1 ponyfull / 1 fl-oz. / ~30 ml.]
• | Robust Rum — ¼ jiggerfull
   [½ ponyfull / ½ fl-oz. / ~15 ml.]
• | Verdelho Madeira Wine — ¼ jiggerfull
   [½ ponyfull / ½ fl-oz. / ~15 ml.]
4. Set the chilled, empty goblet in the work area.
5. Take the mixing pitcher to the ice. Into it is added:
• | method ice — ⅔ fill
6. Set the mixing pitcher back in the work area.
7. Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
8. Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
9. Garnish the drink with:
• | orange zest (reserved in step #2) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
10. Serve the drink on the napkin.

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