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Reviews: Fall cocktails at B&O and Wit & Wisdom

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Fall is in full effect, which means that menus have changed and every drink has apples or pears in it—much to my delight. I recently sampled some new drinks at both B&O American Brasserie and Wit & Wisdom, and they are good. (Click the links to see the full menus.)

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Steve and I went to Wit & Wisdom for drinks and dessert after our anniversary dinner. (Review on Ouzo Bay to come!) We cozied up on the big orange couch and ordered our first rounds—the Sleepy Hallow for him and a sweet pink confection for me. (It was a little too sweet for my liking, but proceeds went to breast cancer research, which I loved.)

W&W just launched its first ever solera-aged barreled cocktails. (Solera is a system for aging a spirit or other liquid, in which younger spirits are used to top up the casks of older spirits in order to produce a consistently aged blend.) We went sent over two drinks hand-selected for us; I had the Guilded Cocktail and Steve was sent the Star Dust. Mine was a little too strong for me, but Steve's was delicious. I think the orchard apricot brandy was the perfect addition for a little sweetness.

The team sent out an amazing chocolate mousse cake to polish off the night, and we left stuffed and only slightly sober. (No worries, we Uber-ed it home!)

We were also invited to B&O American Brasserie to try a few fall cocktails and menu items. Brendan Dorr, bartender extraordinaire, served up the Pear Crusta to start. Holy amazingness. The cinnamon and sugar rim is so good with the slightly dry rum and pear liqueur. I could've easily had just this drink all night, but it was time to move on to the The Derby. I wasn't as crazy about the combo of Woodford Reserve, sweet Vermouth, Pierre Ferrand dry Curacao and lime; it was a little too dry and heavy on the alcohol taste.

The B&O team was kind enough to offer us some menu items, as well, including the Market Pizza (kale pesto, roasted heirloom squash, ricotta, pecorino, farm egg) and Oven Roasted Duck Sausage (beer and braised cabbage). Both were insanely good; I love eggs and though it was perfect with the squash and ricotta. I can't eat red meat, so I appreciated that the sausage was made with duck, and the braised cabbage was crunchy and sweet.

Drink #3 was the Pink Baby topped with an egg white foam that tasted like marshmallow. Fortunately, the drink itself was dry enough that the marshmallow flavor married well. Branden then tricked us and served us a non-alcoholic drink, the Orchard Cup. It was so crisp and light and would be delicious with a dark alcohol, like rum. (Surprisingly, this was Steve's favorite!) We ended with a Bourbon Milk Punch, which is more like a dessert with nutmeg on top.

Hurry in to Wit & Wisdom and B&O to sample these drinks ASAP, before the snow hits and fall is behind us.

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