I'm fascinated by the world of cocktails, both classic and all the new craft cocktails being created in bars popping up all over.
You can't read much about cocktails without coming across the Negroni, a beloved, bitter Italian aperitif.
The first time I tasted a Negroni I was astonished that anyone would choose to drink something so bitter. I'd describe it as bracingly bitter. But, strangely, the Negroni grows on you. And so I bought a beautiful bottle of Campari so I could have Negronis any time.
But once you have a bottle of Campari you have to find other things to do with it. You can make a simple Campari and soda, or you can break out the bourbon and make a Boulevardier.
I prefer to buy the liquor with the most whimsical cap. |
I garnished my Negroni with the traditional orange peel but added a cherry to the Boulevardier to complement the bourbon.
I have to admit a slight preference for the Boulevardier. The sweet depth of the bourbon offsets the bitterness of the Campari in a way I enjoy. But in the heat of summer it's nice to have a classic Negroni for a refreshing change of pace.
Here are the recipes, cheers!
The Negroni
1 1/2 oz London Dry Gin
3/4 oz Campari
3/4 oz Red (sweet) vermouth
Shake all ingredients in a cocktail shaker over ice. Strain into a cocktail glass. Garnish with a twist of orange peel.
The Boulevardier
1 1/2 oz Bourbon
3/4 oz Campari
3/4 oz Red (sweet) vermouth
Shake all ingredients in a cocktail shaker over ice. Strain into a cocktail glass. Garnish with a cherry or twist of orange peel.
I just loved watching these photos! I really liked this cocktail a lot. I have just booked one of my favorite event venues Chicago for my husband’s cocktail themed 30th birthday and have hired a planner too for the organizing this bash in unique style.
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