Happy Friday, all. Reposting this cocktail as I've been ordering it recently and enjoying it immensely. It remains a perfect cocktail for a chilly spring evening.
I love how various flavoring components (bitters, vermouths) become different cocktails when you change the spirit. How the Manhattan becomes a Rob Roy when you change the bourbon to scotch (as opposed to a lame-sounding "Scotch Manhattan"), or how a Martini becomes a ... um, never mind about that #lostcause (Paulius, can we hope for Darwinian selection here?). I love the elasticity of a solid cocktail, how the addition of apple brandy turns a Clover Club into a Pink Lady.
Here, one of my favorite cocktails, the Negroni, becomes a Boulevardier when bourbon replaces the gin. A couple of recent essays (Tmagblog, Imbibe) have wondered why this cocktail isn't on more menus and I agree. Interestingly, it was apparently invented 20 years before the Negroni in Paris by an American ex-pat socialite who ran a literary magazine, Boulevardier. I do like the 1:1:1 Negroni ratio, but I agree with the others that the Boulevardier is a richer, more satisfying cocktail using more bourbon, here 1.5 parts, with 1 part each vermouth and Campari.
- 45 grams bourbon (1.5 ounces)
- 30 grams Campari (1 ounce)
- 30 grams sweet vermouth (1 ounce)
- lemon twist
- Combine the ingredients in a pint glass filled with ice and strain into a cocktail glass or a rocks glass with ice, to preference.
- Garnish with a twist of lemon zest.
- Put your feet near a fire. Raise the glass to your companion if you're with one. Otherwise do nothing, say nothing, as you enjoy your first sips of this fine elixir.
If you liked this post, check out these other links:
- My past posts on Bacon Time, Poached Beef Tenderloin, and Shrimp & Grits.
- Past cocktail posts featuring bourbon Milk Bourbon Punch, Milk Bourbon Punch, Boulevardier, and Classic Manhattan., and Classic Manhattan.
- My Mother’s Day promo and bundle pack is still on. Don't forget about your mom.
- What makes a bourbon a bourbon?
© 2016 Michael Ruhlman. Photo © 2016 Donna Turner-Ruhlman. All rights reserved.