Here’s a look at the latest bar trend: Cocktails on tap

There was a time when drinking a cocktail to meant imbibing something sickly sweet and/or girly (like a Cosmo) or far too much alcohol than my 5-foot-one-inch frame can withstand. So I stuck with my fume blancs, malbecs and cabernets.

Well the explosion of craft cocktails changed my perspective. I now peruse a restaurant’s cocktail selection even before I scan the wine list. There’s so much time and thought that goes into these complex flavors. Bartenders are now like modern-day alchemists.

Of course, mixing these complex craft cocktails takes time and on a busy Saturday night, it helps to have a shortcut. In comes cocktails on tap — premixed cocktails that come out of a barrel or tap (similar to beer). I spoke with manager and/or bartenders at Bookmakers Cocktail Club in Federal Hill; Downtown Baltimore’s B&O American Brasserie; Mount Vernon’s Ware House 518 (formerly Creme Restaurant & Lounge); Canton’s Fork & Wrench and Of Love and Regret; and, Harbor East’s Wit & Wisdom for this Baltimore Sun story.

Bookmakers Cocktail Club in Federal Hill

Bookmakers Cocktail Club in Federal Hill

About Julekha

Maryland (sub) urbanite who writes about food, art, travel, and commercial real estate.
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