Boulevardier
It's Pau Hana Friday again (hurrah), which means it's time to roll out your booze cart, peruse your favorite liquids, and make yourself something cool and refreshing because you earned it. And today, I'm making Boulevardiers. This post is dedicated to Moses and to all you Negroni fans. Side note, I know that Negroni is one of those words a lot of people are wishing would die but isn't that the case with all fads. Kale. Kale. Kale. There. Now you have something else to hate on. So hate on haters. Hehe.
For all of you who loved (even secretly) the Negroni (Moses' favorite drink of the summer) meet the Boulevardier. Think of it as the autumnal cousin of the famed Negroni: sub bourbon for gin. This drink is perfect for fall, the season where you find yourself sipping on whiskey more often than not. If you're craving something a little more complex, try this drink. And for all your Southern Californians who are melting in yet another heatwave, this will cool you down while allowing you to partake in one of my favorite fall traditions: building up the good ole whiskey collection.
Boulevardier
Serves one
INGREDIENTS
- 2 oz. bourbon
- 1 oz. sweet vermouth (I used Carpano Antica Formula)
- 1 oz. Campari
- 1 lemon twist or orange twist
- 1 or 2 Maraschino cherries
TOOLS
- Large mixing glass
- 1 oz. jigger
- Bar stirrer
- Ice
- Cocktail glass, coupe, or rocks glass
- Large cube ice tray
- Strainer
FIX
- In mixing glass filled with ice, combine 2 oz. bourbon, 1 oz. sweet vermouth, 1 oz. Campari.
- Stir with drink stirrer until glass is very cold, roughly 1 minute.
- Strain, using bar strainer, into chilled cocktail glass or coupe or a rocks glass filled with 1 large ice cube.
- Garnish with lemon twist or orange twist and 1-2 cherries.Add 2 ounces of bourbon.
- Serve and enjoy. Happy Pau Hana Friday.