The Baltimore Bomb

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If you’re anything like me you spent many Sunday evenings this summer rooting for Rodney Henry, founder of Dangerously Delicious Pies, as he fought his way to the finale of “The Next Food Network Star.” While his (brilliant) idea for a TV pilot—turning world-famous restaurants’ top dishes into a pie—didn’t get picked up, I decided to accept his challenge…with a twist. This is my version of Henry’s top-selling, Berger cookie-infused “Baltimore Bomb” pie, presented cocktail style.

2 oz Chopin Dorda Double Chocolate liqueur
1⁄2 oz RumChata Cream Liqueur
2 oz half and half
2 drops of organic Almond Extract
A Berger cookie

Mix all ingredients in a cocktail shaker half filled with ice and shake vigorously for 20-30 seconds. Strain into a chilled cocktail or martini glass and garnish with half a Berger cookie.

—Ginny Lawhorn, award-winning bartender at Landmark Theatres in Harbor East, and founder of Tend for a Cause.

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