Church — the bar , that is — began with a rejection . Ten years ago , Church ’ s founder and hospitality director Chelsea Gregoire was on the path toward ministry . Then , they came out — and the religious community didn ’ t exactly respond with support and acceptance . It led Gregoire to start rethinking long-held ideas about gathering spaces and shared commonalities — and realize that bars serve up similar concepts of unity . The idea for Church was hatched . This summer , it became a reality when the cocktail bar opened in Baltimore ’ s Old Goucher neighborhood .
The thoughtfully balanced approach to Church ’ s first drink menu included thematic ideas around symbolic ingredients , inclusive creations that can be easily made without alcohol , and modern spins on classic drinks ( see : The Host , a large-format martini for up to five guests , served tableside with a tray of garnishes ). Housemade syrups , sodas and juices keep the flavors unique .
So what ’ s on the slate for fall drinks ? At press time , the menu was still in the works . But Gregoire likes to incorporate whatever fresh ingredients are abundant and seasonal , including fruits like persimmon and a native wild shrub called spicebush , which has an aromatic quality reminiscent of baking spice .
“ We live in Maryland , and the Baltimore metropolitan area is quite literally surrounded by prolific farms and great access to produce ,” Gregoire says . “ For me , it ’ s , ‘ What are the farmers I ’ m working with excited about ?’ I love using fall vegetables because they really work well with a variety of different spirits .” VB
Consisting of applejack , Killepitsch , Pedro Ximenez sherry , celery , black walnut and golden raisins , the Four Blessings is the perfect nightcap to a crisp fall day .
DRINK PICK
Gregoire ’ s personal drink pick for the fall season : “ I really like to lean into rums . It might seem counterintuitive because rum is so associated with summer vacation drinks , but rum has such a wide spectrum of flavors and terroirs . In the fall , I really love an aged rum , sipping it neat . Because it ’ s aged in barrels , it has that whiskey quality , but also an inherent sweetness that feels like we ’ re heading toward the holidays .”
SHANDI CHESTER
Right : Vodka , blueberry-corn shrub , olive oil and soda combine to create the Pure In Heart ' s sultry red coloring . A swipe of turmeric dust brightens up the glass and adds a warm , peppery flavor . |
SHANDI CHESTER |
BALTIMORE . ORG |
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