The Negroni’s long-lost autumnal cousin
Credit for the creation of the Boulevardier goes to Erskine Gwynne who founded the monthly magazine Boulevardier in Paris starting in 1927.
In some ways, a Boulevardier is a Negroni where whiskey replaces the gin. While they may be similar, a Boulevardier and Negroni are very different cocktails. If you sit and drink a Negroni in the summer you enjoy a Boulevardier in the fall/winter. The whiskey adds warmth to the cocktail that the gin does not provide. More often than not, when you order a Boulevardier, you will get one made with bourbon but I like the zig provided by the whiskey.
This version of the Boulevardier has been aged for 30 days with toasted birch staves then charcoal filtered for a clean finish.
Wednesday, December 2nd, 2020 in Aspinwall, PA
Pour the contents of the bottle into a mixing glass full of clean ice. Stir for 30 seconds. Strain into a rocks glass with a large ice cube. Garnish with an orange peel.
Pour whiskey, Campari, vermouth and bitters into a mixing glass full of clean ice. Stir for 30 seconds. Strain into a rocks glass with a large ice cube. Garnish with an orange peel.
A peel is considered a clean, bright colored peel from the identified citrus in a ½ to ¾ inch wide piece with no pith.
A dash is either a drop (using a standard dropper) or two strong shakes from a bottle.
A pinch is far less than a baking pinch. Remember, this is a cocktail, not a loaf of bread.
A sprig is a clean, bright colored portion of the identified herb or plant. Not a forest, a sprig (unless otherwise noted).
Tradition says you shake cocktails that contain cream, egg whites and juices and you stir those without. Tradition is good but personal preference rules here. If you want be like Bond, shake your martini but make sure to try the "traditional" way at least once.
Lemon juice comes from a lemon, it should look like this.
