Boulevardier

Equal parts bitter, sweet, and bourbon, this is a drink for the times. The Boulevardier came to fame as the result of trying times. Prohibition in America was devastating to the food and beverage industry- a reality that feels too close to home today. Talented bartenders left America in droves, one of whom ex-patriated from NYC to Paris, eventually publishing a book featuring the Boulevardier cocktail. We're going to stick it out here and keep working on a more perfect union, but the work necessitates an easy cocktail. For our take on this classic, we blend 6 year old bourbon, local amaro, sweet and dry vermouth before giving it a quick barrel rest. We've featured our neighbor, local amari maker Don Ciccio & Figli, in this recipe because we know the importance of shopping local, just like you. Up front, you smell the subtle sweetness of baked fruits and dried flowers. The medium-bodied sip reveals whiskey notes in the middle plate- toasted oak, candied nuts, shredded wheat. The complex finish starts bitter but quickly dissipates due to the locally- made amaro's balance.