Cocktail Hour

I recently finished slogging my way through the three-part, six-hour PBS documentary, “Prohibition,” produced by filmmaker Ken Burns. I believe I’m not alone in puzzling over how such a wrong-headed, improbable idea could have ever (albeit briefly) been the law of the land. The Draconian details of the Volstead Act and the ensuing 18th Amendment were enough to have me reaching for the cocktail shaker, in need of a strong one. Thank heavens Americans had the act repealed in 1933 (though apparently the law did little to curb the country’s taste for the strong stuff while in effect).

Welcome to the first-ever Style ‘Spirits Issue,’ in which we look at the many local facets of libations. Baltimore has always been a drinkin’ town, but the popular culture of today reflects an increased level of thoughtfulness and sophistication when it comes to what we’re quaffing. Organic ingredients, local growers and distillers, area-based microbrews, more complex flavor profiles— these things are increasingly important to today’s imbibers. Along with a new appreciation for classic cocktails and even historical ones (Brandy Flip, anyone?)

We’re not alone in observing this renewed appreciation for alcohol— I just finished reading the new issue of Saveur dedicated to drinks, and The New York Times Magazine recently added a ‘Drinks’ department. In the past few months we have seen local websites (http://www.PostProhibition.com) and Facebook pages (Forgotten Cocktail Club) crop up. (You can read about them, and other movers and shakers on the Baltimore spirits scene, beginning on page 98.) We also offer a fun roundup called “What’ll You Have?” where we asked notables around town to name their go-to cocktail. (I know you didn’t ask, but I’ll tell you mine anyway— vodka martini in summertime; Maker’s Mark Manhattan, up, in winter. Maybe a Sazerac if I’m feeling saucy.)

Believe it or not, we’ve found plenty else besides booze to entertain you with this month, but I’ll let you discover that on your own. I would point you to page 41, though, to see what our new food and recipe contributor Binny McNamara has cooked up. You may know Binny from her time on the line at Woodberry Kitchen, or from her entertaining food blog, ‘Binny Cooks.’

So, eat, drink and be merry. I wish you all a most spirited holiday season.

Brian Michael Lawrence
Editor-in-Chief
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http://www.baltimorestyle.com