Head bartender Brendan Dorr at chef E. Michael Reidt’s B&O Brasserie in Baltimore created several new seasonal drinks for the fall. The Parfait Poire, $10, is made with pear vodka, pear puree and “fall-spiced” syrup and is topped off with a splash of Champagne. Other drinks created by Dorr include the Smokestack, made with rye, sweet vermouth, fig jam and liquid smoke, and the Carnival Candied Apple, which gets its apples from Calvados apple brandy and the caramel ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?