The Baltimore Bang is a classic cocktail that’s essentially a fruity, bolder riff on the whiskey sour. It combines bourbon whiskey with apricot brandy (or apricot liqueur), fresh lemon juice, and a touch of sweetener for a balanced sweet-tart profile with warm stone-fruit notes.
Background and Origin
The drink has roots as a somewhat forgotten or “long-forgotten” whiskey cocktail from mid-20th-century bar guides (one adaptation traces to Stanley M. Jones’ 1977 Jones’ Complete Barguide). It’s often associated with Baltimore, Maryland—sometimes described as a “Charm City” classic or even claimed as Baltimore-born—though its exact origins are a bit murky. One anecdotal story links it to a bartender at the Baltimore Hotel. It gained renewed attention in the 2010s through cocktail blogs and publications like Saveur, and it remains a favorite among home bartenders for its simplicity and how the apricot adds a fun twist without overpowering the whiskey.
Flavour Profile
- Bourbon provides the backbone: rich, oaky, and slightly sweet vanilla notes.
- Apricot brandy/liqueur brings bright, juicy stone-fruit sweetness and aroma (some prefer liqueur over brandy for a cleaner apricot flavor and less “hot” alcohol bite).
- Lemon juice delivers the sour kick that brightens everything.
- Simple syrup (or sugar) rounds it out for balance.
The result is refreshing yet bold—fruity and sour like a whiskey sour, but with a distinctive apricot lift that makes it feel more tropical or dessert-like in a subtle way. It’s great for sipping in warmer weather or as an aperitif-style drink.
Ingredients
This is one of the most common versions:
- 1½ oz bourbon whiskey
- 1½ oz apricot brandy (or apricot liqueur)
- 1 oz fresh lemon juice
- ½ tsp sugar (or about ¼–⅓ oz simple syrup/rich syrup for easier mixing)
- Garnish: orange peel/twist or cherry (sometimes an orange slice)
Instructions
- Add all ingredients to a cocktail shaker filled with ice.
- Shake vigorously until well-chilled (about 10–15 seconds).
- Strain into a chilled cocktail glass (served straight up) or over fresh ice in a rocks glass.
- Garnish with an orange twist or cherry.
Some variations tweak the ratios slightly
- A more modern/lighter take uses 1⅔ oz bourbon, ½ oz apricot liqueur, ½ oz lemon juice, and ⅓ oz rich (2:1) simple syrup.
- Others go equal parts bourbon and apricot (e.g., 1½ oz each) with ¾–1 oz lemon and a bit of syrup.
- Egg white is occasionally added for a frothy sour-style texture, though it’s not traditional for this one.
Tips: Use fresh lemon juice and a decent (but not ultra-premium) bourbon. Apricot liqueur (like Drillaud) is often praised for delivering more pronounced fruit flavor than straight apricot brandy. Adjust sweetness to taste—some recipes skip extra sugar if the brandy is sweet enough.
