Thanks to your newsletter I have begun more experiments and I have found the 1:1:1 mix of rye, sweet vermouth and Cynar to be my favorite cocktail these days, replacing the Manhattan on most nights.
I am still trying different rye, vermouth and Cynar combinations.
My favorite so far is Whistle Pig 6 year old, Cocchi di Torino, and 50/50 Cynar 70 and regular Cynar in a 2:2:1:1 combination. I have tried various bitters and a dash of the Xocotoal Mole by Bitterman’s add a hint of chocolate without overpowering the drink.
I am going to try adding a bit of extra rye instead of the overproof Cynar and see how that goes!
Your frozen Boulevardier is on regular rotation at our house. So delicious!!!
Tonight, the first night of Negroni week, I raise a glass to you... a 1:1:1 Boulevardier with Eagle Rare, Cocchi vermouth, and Campari over good ice...
So I'm sitting here in Canada where American rye is rare and Canadian rye is blended and aged according to different rules. Any fellow Canucks want to recommend a rye that I'll actually find at the LCBO?
I am definitely not an expert in the specifics of Canadian liquor availability, and this may not be what you're looking for, but a bunch of the premium/semi-premium rye sold in the US -- Whistlepig, most notably, but also Lock Stock -- comes from Alberta Distillers Limited (ADL) in Calgary. It's different in character than something like Rittenhouse or Bulleit rye, but you could probably make something work pretty well with a bottle of WhistlePig Piggyback, if that's available.
As my favorite cocktail is the Boulevardier (I’m particularly fond of a 2:1:1 with Aperol in place of Campari, which I stumbled across by accident at the bar of my favorite restaurant back in Cincinnati), this post speaks to my soul. I’m gonna have to try all of these variants!
Thanks to your newsletter I have begun more experiments and I have found the 1:1:1 mix of rye, sweet vermouth and Cynar to be my favorite cocktail these days, replacing the Manhattan on most nights.
I am still trying different rye, vermouth and Cynar combinations.
My favorite so far is Whistle Pig 6 year old, Cocchi di Torino, and 50/50 Cynar 70 and regular Cynar in a 2:2:1:1 combination. I have tried various bitters and a dash of the Xocotoal Mole by Bitterman’s add a hint of chocolate without overpowering the drink.
I am going to try adding a bit of extra rye instead of the overproof Cynar and see how that goes!
Your frozen Boulevardier is on regular rotation at our house. So delicious!!!
Tonight, the first night of Negroni week, I raise a glass to you... a 1:1:1 Boulevardier with Eagle Rare, Cocchi vermouth, and Campari over good ice...
Wow, Eagle Rare...I haven't made an ER Boulevardier in a looooong time. Glad you're enjoying the drinks!
So I'm sitting here in Canada where American rye is rare and Canadian rye is blended and aged according to different rules. Any fellow Canucks want to recommend a rye that I'll actually find at the LCBO?
I am definitely not an expert in the specifics of Canadian liquor availability, and this may not be what you're looking for, but a bunch of the premium/semi-premium rye sold in the US -- Whistlepig, most notably, but also Lock Stock -- comes from Alberta Distillers Limited (ADL) in Calgary. It's different in character than something like Rittenhouse or Bulleit rye, but you could probably make something work pretty well with a bottle of WhistlePig Piggyback, if that's available.
I normally whip together a 3-ingredient mezcal Negroni but the 5-ingredient Boulevardier was well with it. Cheers to Negroni week!
boulevardiYAY
Oh, I like the Rye/Up version!! Going to have to make this a regular.
As my favorite cocktail is the Boulevardier (I’m particularly fond of a 2:1:1 with Aperol in place of Campari, which I stumbled across by accident at the bar of my favorite restaurant back in Cincinnati), this post speaks to my soul. I’m gonna have to try all of these variants!