1 oz Rittenhouse Bonded Rye
1 oz Punt e Mes
1 oz Campari
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQvGvY8RKhce8MayAACmXHQ7Esa6wtqs7CMTkRCZulJj9w_Q6w249Es3KwYVp5w72XdDcb1zmqOcC15teu2ZiLLzUn-vIS8wwCbmqi87Ezeep1rb9oWO2B8z0C10xMRHrh1HouL_bGNoP/s320/curesboulevardier6415.jpg)
Two Saturdays ago, I spied on
Kindred Cocktails the house recipe for the 1930s Boulevardier at Cure in New Orleans that they came up with in 2009. With bonded rye and Punt e Mes for the Bourbon and sweet vermouth, it seemed novel enough to give it a whirl. This variation on the Boulevardier welcomed the nose with orange, grape, and plum aromas. Next, grape and nectarine notes on the sip ventured into rye and Punt e Mes' rounded bitter notes leading into Campari's bitter orange flavors on the swallow.
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