There are the people that like that really hearty stuff, like Fernet is like getting smacked in the face with a Listerine bottle, and I tell that very joyously to anyone who gets one of the flights, but that might not be what you like. “I’m mainly focusing on doing the whole education of what is amaro. When I first started at Aggio, they were about to get rid of all the amaro because it just wasn’t selling, it didn’t have any real big following behind it, and I said, ‘Hold on, just gimme, like, a month and see what I can do with it.’ What’s good? “I’m really striving for us to turn Aggio into Baltimore’s amaro bar because we don’t have anything like that. Every time people come from out of town who are in this industry, they’re like, ‘I really love how everywhere feels like Holiday Cocktail Lounge in. “Every bar in Baltimore is a little dive-y maybe in that it’s in the attitude of the bartender or it’s in the atmosphere. So it’s dive-y in that it’s small and dark, and then you notice it’s got this incredible food program. I guess it’s because Baltimore buildings are generally small, so the spaces they have to put businesses in are small. Most exciting thing about Baltimore’s bar scene: “I love that this city, like nobody else, can do a fancy restaurant and a dive in one. I’ve taught more than one person how to properly shake egg white and humans are catching on and it’s great!” Years in the Industry: 10 in the industry, 2 behind the bar We’re all really supportive in a way I don’t see other places… Baltimore is all about trying new things.”Ĭurrent Bars: Pen & Quill (and Head Honcho at Drinkable Genius) Most exciting thing about Baltimore’s bar scene: “For me, I think, it’s the amount of passion I see among other bartenders. I like it just like someone might like Campari or Fernet.” But the way I was introduced was through the Bittermens Malört called Bäska Snaps, and that one is viscous and has a better flavor. Basically they only drink Malört in Chicago and Scandinavian countries. What’s good? “People ask me for Malört drinks, because I like Malört and I might be the only person that does. Years in the industry: 13 in the industry, 6 behind the bar
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