Baltimore Bracer Cocktail (Brandy & Anisette)

Frothy, bold, and unapologetically unique, the Baltimore Bracer brings together brandy, anisette, and egg white for a cocktail that feels both smooth and invigorating.

Background

The Baltimore Bracer emerged in the mid-20th century, though its exact origins are a little hazy. It was a fixture of hotel bars and post-war cocktail menus, where strong spirits were often paired with herbal liqueurs and frothy textures to create drinks with character. Its name nods to its “bracing” quality — a drink designed to wake you up, smooth you out, and leave a lasting impression.

What You’ll Need

• Brandy – the warm, fruity base spirit that gives this cocktail its richness.
• Anisette – a sweet, herbal liqueur with pronounced anise (licorice) flavor, adding aromatic depth.
• Egg White – provides the creamy texture and signature frothy head.
• (Optional) Nutmeg – a light dusting on top adds aroma and a touch of spice.

Bracingly Bold Flavor

What makes the Baltimore Bracer stand out is the balance between silky and sharp. The egg white smooths out the sharp edges of brandy and anisette, creating a velvety mouthfeel, while the anise flavor gives it an unmistakable kick. It’s a drink that feels elegant but still delivers a punch.

Substitutions & Variations

• Base Spirit Swap: Try cognac for a more refined edge, or whiskey if you prefer a drier backbone.
• Anisette Alternatives: Sambuca or ouzo can substitute for anisette, each adding their own twist on the licorice profile.
• Egg-Free Option: Use aquafaba (chickpea water) for a vegan-friendly froth.
• Nutmeg Garnish: Cinnamon or star anise can also work as aromatic garnishes.

Helpful Tips

• Double Shake Technique: Always dry shake first to properly emulsify the egg white, then shake with ice for chill and dilution.
• Glassware: Serve in a chilled cocktail glass for presentation and temperature.
• Pairings: Works nicely alongside spiced desserts like ginger cookies or after a hearty dinner.
• Batching: While the egg white froth is best made per serving, the brandy and anisette can be pre-mixed for faster service.