We’re trying something new here. I’ve been working on building a craft distillery here in Barcelona, and in the interest of professional development, we’ve kicked our cocktail game into high gear over the last couple of years.
Here’s the first installment in what will become a recurring theme: Cocktails we love, we are experimenting with, and/or have made up ourselves.
Our first installment in this series is the lovely Boulevardier, which we recently had at Mark’s Bar in London (downstairs in HIX Soho). Upon ordering this, the bartender said “Ah yes, a whiskey negroni.”
Yep, that’s about right, and exactly why we love it.
- 1 oz (30 ml) Rye Whiskey
- 1 oz (30 ml) Campari
- 1 oz (30 ml) Sweet Vermouth (we use Casa Mariol's Vermut Negre)
- Garnish: Orange twist or Maraschino Cherry (the real kind, like Luxardo or Amarena)
- Chill an Old Fashioned glass
- Mix all ingredients in a mixing glass full of ice for 20-30 seconds
- Pour into chilled glass, add garnish.
- We like to over-pour on the whiskey here, but that's us, about 1.5 oz (45ml).
- Bourbon can be used in place of rye if you wish, but we prefer the spiciness the rye adds to this drink.