by Michael Vyskocil, Photography by Nikola Tzenov
An alchemy of flavors bursts forth from the catalog of cuisine and mixology with a repertoire that ranges from classics to contemporary. Since 2024, the team at The Liquid Library in downtown Westminster has poured its heart and soul into creating a place where people from all walks of life can connect with friends and family in comfort.
Co-owners Chad Ferrari and Andrew Schuster are the visionaries behind this cocktail bar and wood-fired kitchen on East Main Street. The two have bartended in Westminster for the better part of 15 to 20 years — Ferrari at RockSalt Grille and Schuster at Johanssons.
The Liquid Library’s collection of rare whiskeys and bourbons sets it apart from other bars in the county. A forthcoming wine list will feature approximately 50 wines. “These are wines that we’ll have brought in from all over the world,” Schuster says.
Honored by Carroll Magazine readers for best cocktails in this year’s Readers’ Choice poll, The Liquid Library’s cocktail program features a collection of fresh ingredients and spirits that go into Prohibition-era favorites and new-age creations.
The drinks are inspired by locations such as Australia, Brazil, New Zealand and other places where Schuster had the opportunity to bartend around the world. They also arise from the mixology milieu of Liquid Library bartenders including Ben Becker, a world champion flair bartender.
The Espresso Martini is a favorite among regulars at The Liquid Library. Its creamy tones of vanilla vodka complement the flavor punch of Grind Espresso Liqueur and fresh espresso, with a toasted marshmallow garnish to boot. The Hollywood combines pear puree, lime juice, simple syrup, egg white, fresh strawberries, a dash of bitters, and Caravedo Pisco Puro.
Those embracing the zero-proof movement will find “all of the craft, none of the spirit” in alcohol-free beverages like the Phony Negroni and the Study Hall Paloma. Head Chef Kyle McGrath heads up a busy kitchen. From afternoon to late night, McGrath’s team continually pushes the boundaries of possibility on the plate.
Family ties run deep at The Liquid Library. Schuster’s uncle, Mark Michalewicz, an executive head chef for Marriott, contributed his knowledge from more than 30 years in the culinary industry to shaping the food menu.
You can’t go wrong with a slice of the wood-fired pizzas. Each of the more than a dozen selections on the menu is made to order, featuring freshly prepared dough made in-house and a pizza sauce that’s an Old World recipe in Ferrari’s family. It’s one that originates from the Emilia-Romagna region in Italy.
The Luca wood-fired pizza packs a plethora of textures and colors onto your slice of the pie — house-made garlic oil, shredded mozzarella, thinly sliced prosciutto, peppery arugula, fresh burrata, a drizzle of truffle oil, and a syrupy balsamic glaze.
If you’re looking for something to nibble on as you sip your drink, you’ll find a bevy of bar bites that fit the bill. The Maple Bourbon Pork Belly Bites dress up Hahn’s famous pork belly, smoked, roasted, and brushed with a bold but sweet maple bourbon glaze.
Reflecting on their nearly two years in business, Ferrari and Schuster are grateful for the people — both locals and those who have visited from cities like Washington, D.C., and New York City — who give The Liquid Library its vibrant atmosphere.
“It’s a fun place. It’s a party when you’re in here and everyone is having a really good time,” Schuster says. “It’s humbling the reaction we’ve gotten from the community,” Ferrari says. “It’s given us an opportunity to meet and form a lot of relationships with people that we wouldn’t have crossed paths with otherwise.”
The Liquid Library
84 East Main Street, Westminster
443-487-9016 • liquidlibrarymd.com
Open every day except Tuesday from 2 p.m. to 2 a.m.
