- 2 oz. Barr Hill Gin.
- .5 oz. of Suze.
- .5 oz. of Arugula Honey Syrup.
- .5 oz. of Lemon Juice.
- 1 whole Egg White.
- Angostura Bitters
- Combine all ingredients except bitters into a shaker. Shake contents.
- Add ice to shaker and shake again.
- Strain into a Coup Glass.
- Garnish with Angostura Bitters.
This cocktail is from one of the new hot spots in Baltimore for craft cocktails. Ware House 518 is a contemporary American restaurant in the heart of historic Mt. Vernon. The Louie Bar is craft cocktail destination within Ware House 518 that offers an elevated tippling experience Friday and Saturday from 9:00 pm until 2:00 am.
In this video we have Aden as our bartender, this his first time working with us. He is new to the craft cocktail side of the industry. This craft cocktail is a gin forward cocktail with herbal notes and a full texture created by the egg whites. This is a relatively simple cocktail to make and a pleasing to cocktail to the palate.
- 2 oz. of Crater Lake Pepper Vodka.
- .5 oz. of Lime Juice.
- Top off with Gosling’s Beer.
- Fill a beer mug with ice.
- Add the ingredients listed above in the order listed.
- Using a straw to friction the ice.
- Garnish with Lime Slice.
Bar Liquorice, well what do I write that has already not been written. This place is a corner bar in Federal Hill, that does not feel like your corner bar. Everything about it is well done and the detail put into everything from the ambiance, cocktails and food lets you know every dollar spent is well spent. Shaun who serves the cocktails, also creates the cocktails and many of the ingredients used for his cocktails. Jeff Cahill the owner and chef takes great pride in the service, ambiance and food served. There is not one detail that is missed.
This Signature Cocktail is perfect for the Belmont. It has a little bite from the Crater Lake Pepper Vodka, that follows up with the robust, spicy taste of Gosling’s Ginger Beer an finishes the drink off by bringing the cocktail to a smooth finish.