bazaar boulevardier

1 1/2 oz Bourbon (Evan Williams Bonded)
1 oz Campari
3/4 oz Sweet Vermouth (Cocchi)

Stir with ice, add 1 bsp (1/8 oz) Green Chartreuse to a cocktail coupe, and ignite the liqueur. After several seconds, strain into the coupe to extinguish the flame, and garnish with a flamed orange twist (expressed into the burning Chartreuse).To Saturdays ago, I decided to make the Boulevardier riff described on that week's episode of the Cocktail College podcast. It was offered by the guest, Amanda Gunderson of Another Round Another Rally, and she developed the recipe while at the Bazaar which is chef José André's restaurant that features molecular gastronomy. Amanda figured that the fire and caramelized Green Chartreuse would take the drink to another level, and she explained that in later bar programs, she kept the barspoon of Chartreuse but added it to the mixing glass instead of setting it ablaze in the coupe. The burning Chartreuse reminded me of the Krakatoa that I had at Drink and years later made a bunch at the same bar, and the hint of Green Chartreuse reminded me of the reverse – the touch of Campari in the Bijou riff, the Tailspin. Once prepared, it donated an orange, Bourbon, and herbal aroma to the nose. Next, grape and orange notes on the sip strolled into Bourbon, herbal, and bitter orange flavors on the swallow. Note, there is a photo of the burning Chartreuse on my Instagram for those that are curious.