A classic New Orleans cocktail that is the indirect result of prohibition…
Prohibition in the U.S. was designed to halt alcohol consumption among Americans, a good number of whom were known to drink a litre of booze (or more) everyday at the time. And while speakeasies ran amok in places like New York and Chicago, a lot of professional bartenders jumped ship and sailed off to Europe or Canada where they could practice their trade in safety. Such is the tale of the Boulevardier, which is credited to an American bartender, Henry McElhone, who moved to France during prohibition and discovered a passion for Campari, a bitter, bright red Italian aperitif made from the blending of herbs and spices. McElhone is said to have taken the framework of a Manhattan cocktail and added the Campari in equal parts to whisky and sweet vermouth, and boom, Boulevardier.
INGREDIENTS
1 oz bourbon
3/4 oz Campari
3/4 oz sweet vermouth
Lemon peel
METHOD
Pour all ingredients into a rocks glass over a large piece of ice
Stir vigorously for a minute or two, allowing for the ice to melt a little
Squeeze and twist the lemon peel and drop it on top
Serve
TIPS
*Don’t use a spoon to stir this cocktail. Instead, find something with a straw-like shape (even an upside down spoon will work) and stir it hard in swirls.
*If you’re concerned about bitterness, try using a sweeter bourbon like Bulleit for the whisky.
These ballers are ballin’. Using larger cubes (or spheres) helps the ice melt evenly, bringing your cocktail game a higher level. Please, never use crushed ice in this cocktail!
