I have been FIRING back the Moscow Mule’s lately. The ginger beer warms my insides on these frigid Mid-Atlantic nights. I would actually be writing this post on this wonderful elixir, but alas, I’ve been doing it all wrong. Turns out you are supposed to drink these bad boys in copper mugs, which I do not own. That’s kind of the point of this I guess…pick it up as go.
Needless to say, I just ordered some up from this here site that ONLY sells Mule Mugs. The niches out there are endless, people! So sit tight, the Mule post will be coming soon.
For this weeks HDHH, I needed more warmth and I found it in the arms of The Boulevardier.
Admittedly, I’ve never heard of this cousin to the gin soaked Negroni, but anything that subs a clear for a brown is OK in my book. Especially when the brown is Rye.
The Boulevardier is like this mysterious cocktail that no one seems to know the story on. Often mistook as a “Whiskey Negroni”, The Boulevardier recipe is said to predate the creation of it’s gin-twin by two decades.
Let’s see what this thing is all about and learn how to make a Boulevardier:
- 1.5 oz Rye Whiskey (we used a recently gifted bottle of Knob Creek Rye)
- 1 oz of Campari
- 1 oz of Sweet Vermouth
Combine all ingredients in a mixing glass filled ¾ with ice. Stir for about 20 seconds and strain into a martini glass or a rocks glass filled with ice (my preference).
This is definitely a strong drink so the ice is a welcome addition to aid with diluting it a bit…and I really don’t like martini glasses anyway.
I highly recommend this cocktail if you are reading this and live anywhere in the right half of the United States. It’s an intense and bittersweet cocktail that will keep you warm by helping you forget that it’s cold…among other things.
The wife thinks it tastes like Nyquil. All she drinks are Amaretto Sours. Enough said.
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