This bourbon take on the classic Negroni was created in 1920’s Paris by Erskine Gwynne, an American writer living there during Prohibition. The Boulevardier, French for a fashionable man-about-town, was resurrected during the 2000’s and is now an official “modern classic” cocktail. To infuse Campari with Cacao, put a tablespoon of Cacao nibs in about 3-4 oz of Campari and leave for an hour or two. Strain the solids out and you’ll have enough chocolate Campari for a number of drinks.
CHOCOLATE BOULEVARDIER
1 1/2 oz Bourbon or Rye (we used Eagle Rare for chocolate notes)
1 oz Sweet Vermouth
1 oz Campari (infused with Cacao)
Pour all ingredients into a mixing glass with ice and stire until well chilled and combined.
Express a lemon peel or combine 6 drops lemon essential oil and 2 oz vodka to make a lemon zest spray.
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