By Al Butler
Last spring I was introduced to a neat little before dinner drink called the Negroni and decided to give it a try. The construction of this rather popular cocktail was simple and straightforward in that it used 1 ounce of Gin, 1 ounce of Campari, and 1 ounce of sweet Vermouth stirred with ice in a rocks glass. It seemed perfect for the Booze and Board Games monthly get togethers. (easy, and quick) Yet in execution this storied libation failed horribly and my guests grimaced as they tried to "choke" them down. This was completely my own fault in that I did not fully understand the complexity of one of the main ingredients; Campari, and I did not know then what I do now about mixing and serving drinks. The bitter citrus of the Campari overpowered the Bombay Sapphire gin thus ruining the subtle, herbal highlights of that spirit. Chagrined I decided to steer clear of any cocktails that contained Campari going forward, as I had no desire to submit my friends and family to such an acquired taste.
However, I came across another old but less famous cocktail called the Boulevardier, and my mind began to race. Though a close cousin of the Negroni , the Boulevardier uses rye or bourbon whiskey as it's base instead if gin, which I feel does a better job of keeping the bullying qualities of the Campari at bay. This drink from around 1927 or so is a smooth yet complex potion; the bitter Campari gives it complexity, but the sweet vermouth keeps things soft, add a good spicy rye, and you have a drink that doesn't overpower but blends gently.
The key to the Boulevardier resides in putting the spirit forward rather than subduing it. To accomplish this you simply increase the amount of Rye or Bourbon you add to the drink. Instead of a 1: 1: 1: ratio you can use a 1.25-2.0: 1: 1: solution. This little aperitif is easily manipulated to taste by adjusting the proportions of spirit. There are lots of different ratio's out there but I feel the recipe I give below really blends well together and will bring a pleasurable smile to you and your guests.
Ingredients:
1.5 oz. of Rye or Bourbon Whiskey. to taste.
1.0 oz. Campari
1.0 oz. Sweet Vermouth (chilled)
Orange peel or twist for garnish
Method:
Fill a rocks glass with clean cubed ice, next add your Campari. This gives the Campari a little extra time to dilute in the glass. Add your vermouth, then whiskey, I prefer 1.5 oz. of Rye in this 2.0 Bourbon if that is all I have to work from. Stir with your bar spoon for about one full minute to dilute the ice some and to chill the drink. (my big mistake with the Negroni) Next add an orange peel or twist for garnish. Note *Always keep your vermouth refrigerated, it is a wine, thus if left out too long has a tendency to go bad*
To serve these "up" simply mix your ingredients as before in a mixing glass and strain them into a chilled cocktail glass.
The Boulevardier, is not a seasonal cocktail by any sense of the imagination and can be enjoyed throughout the year. I feel that it's original offering as a before dinner cocktail fits perfectly but it also works well as an end of evening libation as well. So give this amazingly simple yet complex little drink a try the next time you find yourself waiting for dinner to finish cooking, or you are simply winding down from an evening out, I promise you won't be disappointed.
Cheers
Al
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| The Boulevardier. |
Last spring I was introduced to a neat little before dinner drink called the Negroni and decided to give it a try. The construction of this rather popular cocktail was simple and straightforward in that it used 1 ounce of Gin, 1 ounce of Campari, and 1 ounce of sweet Vermouth stirred with ice in a rocks glass. It seemed perfect for the Booze and Board Games monthly get togethers. (easy, and quick) Yet in execution this storied libation failed horribly and my guests grimaced as they tried to "choke" them down. This was completely my own fault in that I did not fully understand the complexity of one of the main ingredients; Campari, and I did not know then what I do now about mixing and serving drinks. The bitter citrus of the Campari overpowered the Bombay Sapphire gin thus ruining the subtle, herbal highlights of that spirit. Chagrined I decided to steer clear of any cocktails that contained Campari going forward, as I had no desire to submit my friends and family to such an acquired taste.
 |
| Bitter acquired taste, Campari is either loved or hated by most. |
However, I came across another old but less famous cocktail called the Boulevardier, and my mind began to race. Though a close cousin of the Negroni , the Boulevardier uses rye or bourbon whiskey as it's base instead if gin, which I feel does a better job of keeping the bullying qualities of the Campari at bay. This drink from around 1927 or so is a smooth yet complex potion; the bitter Campari gives it complexity, but the sweet vermouth keeps things soft, add a good spicy rye, and you have a drink that doesn't overpower but blends gently.
The key to the Boulevardier resides in putting the spirit forward rather than subduing it. To accomplish this you simply increase the amount of Rye or Bourbon you add to the drink. Instead of a 1: 1: 1: ratio you can use a 1.25-2.0: 1: 1: solution. This little aperitif is easily manipulated to taste by adjusting the proportions of spirit. There are lots of different ratio's out there but I feel the recipe I give below really blends well together and will bring a pleasurable smile to you and your guests.
Ingredients:
1.5 oz. of Rye or Bourbon Whiskey. to taste.
1.0 oz. Campari
1.0 oz. Sweet Vermouth (chilled)
Orange peel or twist for garnish
Method:
Fill a rocks glass with clean cubed ice, next add your Campari. This gives the Campari a little extra time to dilute in the glass. Add your vermouth, then whiskey, I prefer 1.5 oz. of Rye in this 2.0 Bourbon if that is all I have to work from. Stir with your bar spoon for about one full minute to dilute the ice some and to chill the drink. (my big mistake with the Negroni) Next add an orange peel or twist for garnish. Note *Always keep your vermouth refrigerated, it is a wine, thus if left out too long has a tendency to go bad*
To serve these "up" simply mix your ingredients as before in a mixing glass and strain them into a chilled cocktail glass.
 |
| Served "up" with an Orange twist, "Fancy". |
Cheers
Al
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