in Recipe, Amaretto, Drinks, Gin, Rum, Triple Sec, Vodka
byPaul Kushnerupdated 0 Comments
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Let me tell you about a co*cktail that’s as wild and exciting as a day at the zoo—the Baltimore Zoo. This drink is a hit because it mixes together a bunch of different flavors, all while keeping a smooth taste that’s hard to beat. It’s got a bit of everything, making it perfect for those who love trying new things. As a bartender, I’ve seen this drink become a favorite for its bold taste and fun mix of ingredients.
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Tasting Notes
The Baltimore Zoo is a rollercoaster of flavors. A fruity, slightly fizzy experience that dances on your tongue will come after a sweet and sour punch at first. The mix of alcohol gives it a strong kick, but it’s balanced so well that you’ll be sipping on it all night long. It’s the kind of drink that keeps you coming back for more, wondering how all those flavors work so well together.
Equipment and Glassware
To make a Baltimore Zoo, you don’t need fancy equipment. A shaker and a strainer are your main tools. For glassware, a Collins or a highball glass is perfect. These tall glasses show off the drink’s color and make room for all the ingredients, including the ice and garnishes. It’s a simple setup that leads to an extraordinary drink.
Ingredients
- ½ ounce vodka
- ½ ounce gin
- ½ ounce rum
- ½ ounce triple sec
- ½ ounce peach liqueur
- ½ ounce amaretto
- 2 ounces of sweet-and-sour- mix
- 1/2 oz grenadine
- Beer
- Lemon wedge
Instructions
- Fill a large glass with ice
- Pour all liquid ingredients except beer into the glass
- Stir
- Top with a splash of beer
- Add a lemon wedge garnish
Pro Tips
- Make sure to shake the ingredients well to get a smooth flavor.
- Adjust the amount of cola to control the sweetness and color of your drink.
- Use fresh orange juice and sour mix for the best taste.
When to Serve
The Baltimore Zoo is perfect for lively gatherings, summer parties, or whenever you want to bring a bit of excitement to the table. It’s a great conversation starter and a hit at any event.
Which Liquor Brands to Choose
For the best Baltimore Zoo, go for mid-range brands. You want quality, but there’s no need to splurge on premium liquors. Brands like Smirnoff for vodka, Bacardi for rum, Tanqueray for gin, and Jose Cuervo for tequila are great choices that balance quality and cost.
Similar co*cktails
- Long Island Iced Tea: Similar mix of liquors but with a different flavor profile.
- Adios Motherf*cker (AMF): Another strong, colorful drink with a similar mix but a unique taste.
- Zombie: A fruity, rum-heavy co*cktail for those who love tropical flavors.
- Sex on the Beach: Offers a sweeter, fruitier option with fewer types of alcohol.
- Tequila Sunrise: Simpler and with a focus on tequila, but still fruity and enjoyable.
History
The Baltimore Zoo co*cktail likely got its start in the 1980s or 1990s, a time known for creative and potent mixed drinks. Its name might suggest it was first mixed in Baltimore, but the true origin remains a fun mystery. What’s certain is its place in the pantheon of great party drinks, beloved for its strong kick and delightful mix of flavors.
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Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Course: Drinks
Cuisine: American
Keyword: amaretto, Baltimore Zoo, Gin, Rum, triple sec, Vodka
Servings: 1
Author: Paul Kushner
Discover the Baltimore Zoo co*cktail, a thrilling mix of vodka, rum, gin, tequila, and fruit flavors for a bold, unforgettable party drink experience.
Ingredients
- ½ ounce vodka
- ½ ounce gin
- ½ ounce rum
- ½ ounce triple sec
- ½ ounce peach liqueur
- ½ ounce amaretto
- 2 ounces of sweet-and-sour- mix
- 1/2 oz grenadine
- Beer
- Lemon wedge
Instructions
Fill a large glass with ice
Pour all liquid ingredients except beer into the glass
Stir
Top with a splash of beer
Add a lemon wedge garnish
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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amarettobeerginrumtriple secVodka
Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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