lord baltimore

1 1/2 oz Dickel Rye (Old Overholt)
1/2 oz Pikesville 110° Rye (Rittenhouse)
1 tsp Giffard Crème de Pamplemousse (St. Elder)
1 tsp Maple Syrup
1/2 tsp Amaro di Angostura

Stir with ice and strain into a double old fashioned glass with a large ice cube (build in a double old fashioned glass, add a large ice cube, and stir).Two Wednesdays after my bar shift, I selected Death & Co.'s Welcome Home book where I latched onto the Old Fashioned riff energy of Jon Armstrong's 2016 Lord Baltimore. The book described how Jon utilized a grapefruit liqueur in place of a citrus twist here. Once prepared, it proffered rye, grapefruit, and darker aromas to the nose. Next, maple and caramel notes on the sip sailed into rye, clove, and allspice flavors on the swallow with a grapefruit and maple finish. Part of the drink's success was how grapefruit and maple pair so elegantly as I discovered in the Volcano Bowl.