Maryland Cocktail Menu

The Maryland Cocktail Menu promotes spirits and non-alcoholic mixers made in the Free State. Showcasing the creativity in our state’s distillers, the Maryland Cocktail Menu is an educational tool for consumers and those in the service industry. We hope that this resource increases awareness about Maryland’s distilling industry, promotes our local economy, and stimulates engagement within our communities. Crafting cocktails from Maryland-made spirits is inspiring and fun–help us spread the word! The list of cocktails, and recipes, featured on the Maryland Cocktail Menu will continue to grow and can be viewed here.

If you would like to suggest a recipe for the Maryland Cocktail Menu, follow this link to submit.

The Recipes

THE RISKY TREAT

The recipe below was created by Dan Marlowe & Brooke Brown.

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THE HAIR OF THE WOLF

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 2 oz Gray Wolf Craft Distilling Lobo Agave Spirit
    • 0.50 oz. Lyon Distilling Co. Orange Curaçao
    • 0.25 oz. Honey
    • 1 oz. Lemon Juice

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IAT IAM

Let’s reverse some rum stereotypes and enjoy a traditional mai tai in reverse with Lyon Distilling Dark Rum as the backbone in this refreshing and savory-sweet libation.  Nutty Orgeat and sweet lime blend with molasses and warm funk in this dark rum variant.  Some phenomenal curaçao softens the clash of heavy rum and citrus while some Risky Rum floats on top, clear & silent but oh so deadly.

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 2 oz. Lyon Distilling Co. Dark Rum
    • 0.75 oz. Lime Juice
    • 0.50 oz. Orgeat (Salted Peanut, but Any Orgeat is fine)
    • 0.50 oz. Lyon Distilling Co. Orange Curaçao
    • 0.20 oz. MISCellaneous Distillery Risky Rum

BEES A’RYES

Bees A’ryes, created by Dan Marlowe & Brooke Brown

A “ryeish” twist on the classic Bee’s Knees cocktail. Don’t worry, there’s no bathtub gin in this one! Award-winning Maryland rye whiskey swing dancing from Prohibition into the modern era while making a buzz! Raw honey, pineapple turmeric, and some fantastic rye come together in jazzy style.

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 2 oz. Baltimore Spirits Company Epoch Rye Whiskey
    • 0.50 oz. Element Pineapple Tumeric Shrub Syrup
    • 0.25 oz. Raw Honey

Add all ingredients to a mixing glass and stir over ice. Strain into a rocks glass with large ice cubes, or ball. Use lemon peel, honey drizzle, and nutmeg to garnish.

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FORAGED G&G

Foraged G&G, created by Dan Marlowe & Brooke Brown

Spring has sprung and our taste buds are ready to venture out into the garden. Combining fresh cucumber, basil, guava purée, and Appalachian-style gin, will awaken your palate from the long winter to welcome the spring with open arms.

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 2 oz. McClintock Forager Gin
    • 1 oz. Araza Guava Purée
    • 1 x Basil Leaf
    • 2 x Cucumber Slices

Add gin, basil, and cucumber to shaker and muddle. Add guava purée and ice to shaker, shake, and strain into coupe or martini glass. Use basil leaf and cucumber slice to garnish.

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MUR’LAND MASHUP

Mur’land Mashup, created by Dan Marlowe & Brooke Brown

Long Island? Why Travel so far for Liquid Libation? No good move is made without risks so come take a chance on this good move! A riff on the 1980’s Long Island Ice Tea, the Mur’land Mashup combines Maryland creations in an anything but haphazard way to generate a deliciously dangerous mashup. Substituting Vodka for White Whiskey, Gin for Barrel Gin, White Rum for Gold Rum, Tequila for Rye Whiskey, Coca Cola for Lemon-Lime Soda and Sour Mix for Guava & Strawberry with the addition of a Cranberry Hibiscus Gin Float this drink creates a flavor like no other. But be warned! On a warm Sunny Day this Sweet-Savory Highball cocktail goes down just a little too smoothly!

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 0.50 oz. Baltimore Spirits Company Shot Tower Barrel Gin
    • 0.50 oz. BlueDyer Gold Rum
    • 0.50 oz. McClintock White Whiskey
    • 0.25 oz. Baltimore Spirits Company Epoch Rye Whiskey
    • 0.25 oz. McClintock Forager Gin
    • 1 oz. Araza Guava Purée
    • 0.50 oz. Araza Strawberry Purée
    • Capital Seaboard Lemon-Lime Soda
    • 0.25 oz. Element Cranberry Hibiscus Shrub Syrup

Add all spirits (except for McClintock Forager Gin), guava and strawberry purées to shaker with ice. Shake and strain over crushed ice in a pint glass. Top with soda and float with 1:1 ratio cranberry hibiscus shrub and McClintock Forager Gin. Use dehydrated citrus wheel and dill sprig to garnish.

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VANILLA SOPOLADA

Vanilla Sopolada, created by Dan Marlowe & Brooke Brown

This creamy drink features dark rum blended with the fresh flavors of soursop purée. Combined with pineapple juice and grapefruit vanilla shrub, these unique flavors come together to highlight the complexity and deliciousness of Maryland rum!

The recipe below was created by Dan Marlowe & Brooke Brown.

• • • 2 oz. BlueDyer Dark Rum
    • 1.5 oz. Araza Soursop Purée
    • 0.75 oz. Pineapple Juice
    • 0.75 oz. Element Grapefruit Vanilla Shrub Syrup

Build all ingredients in a shaker with ice, shake, and strain into martini glass or serve over crushed ice in a Collins glass. Use dehydrated citrus wheel to garnish.