Valentine’s Day is more than just romantic exercises and gestures. It can also be a day for self-reflection and self-love. This is a time when you can celebrate being in love with someone else, or simply cultivate a more profound love for yourself. Ulysses offers a new opportunity for Baltimoreans to immerse themselves in luxury without traveling outside the city. The hotel opened on September 21 in Mount Vernon, in the former Latrobe building, and is the fourth property designed by ASH NYC.
We invite you to imagine yourself in this photo essay by Cameron Snell. Start with dinner at Ash Bar, and try one or a few cocktails at Bloom’s. Ulysses is beginning to roll out creative programming in Bloom’s. Brandon Woody and Troy Long will play jazz on Tuesday nights from 8 p.m. to 10 p.m. Make a reservation to avoid long wait times.
If these images inspire you, and you’d like to stay at the hotel, Ulysses has offered a 20 percent discount to our readers. On Valentine’s Day, Pomona Floral will have bouquets for sale at the front desk. Stop at Bloom’s for their new romantic cocktails, ask for a calling card to write a message to someone, and maybe you won’t end the night alone. If you’d like to make these cocktails at home, the recipes are below. Ulysses staff created these two drinks especially for this photo essay.
Thank you to Jessi Rutherford of Thrill Joy PR, Pomona Floral, Hugo Vicente, Ulysses, and the ASH NYC Staff.
Ulysses, 2 E Read St, Baltimore, MD 21202
RECIPES:
These two cocktails complement each other and are meant to be shared. When you visit Ulysses, the drinks are made and then topped with Bugey-Cerdon sparkling rosé in front of you and your guest. The cocktails taste their best when they’re topped with sparkling rosé. Like lovers, they are two things that are better when paired together.
Molly Bloom
1/2 oz Meletti 1870 Aperitivo
3/4 oz lemon juice
3/4 oz simple syrup
7 drops rose water
5 dashes Angostura bitters
Instructions: Shake with ice, strain into a chilled coupe, top with Bugey-Cerdon.
Blaze Boylan
1 1/2 oz Suntory Whisky Toki
1 1/2 oz Cocchi Americano Aperitivo
1/2 oz green tea syrup
Instructions: Stir all ingredients over ice, strain into a Collins glass with fresh ice, add approximately two ounces of club soda, and top with Bugey-Cerdon.
To make the green tea honey syrup, brew a cup of your favorite jasmine green tea, pour a measured amount (say a 1/2 cup) into a small bowl, and stir in an equal amount of honey until dissolved.
