Spring has officially arrived and I am normally planning a late winter ski trip. But it’s been a mild winter in the northeast US and having one short ski trip out west leaves me disappointed with too few ski days. The best part of my trip to Steamboat, Colorado wasn’t the frigid temps or lack of snow – it was the camaraderie and the memories.
You might think that camaraderie would be difficult among a group of 13 grey-haired guys sharing two condos, but this was easy. We cooked wonderful dinners and lively conversation was fueled by an ample supply of wine, beer and spirits. But my lasting memory isn’t the poor ski conditions or falling off a snowmobile, it’s a cocktail recipe that will be a staple on future ski trips.
Randy, our self-proclaimed mixologist, introduced the Boulevardier, also known as a bourbon Negroni. The classic Negroni cocktail is made with equal parts of Campari, sweet vermouth and gin. The Boulevardier is simply a substitution of bourbon (or rye whisky) for gin. Randy’s Backcountry Boulevardier is the perfect elixir for its warming attributes when its really cold outside…
Randy’s Backcountry BOULEVARDIER Recipe
- 2 part Bulleit Bourbon or Rye (or comparable whisky)
- 1 part Campari (or Amaro-softer than Campari, recommended with Rye)
- 1 part Carpano Antica sweet vermouth
- Orange peel garnish (optional)
Mix ingredients in shaker with ice, Stir (not shake) to chill, Strain slowly into tumbler over round ice ball – important to not over-dilute!
Note: Ice spheres chill without melting as quickly as ice cubes. LINK to purchase 4-pack Amazon.com: Silicone Ice Cube Trays Combo Round Ice Ball Spheres Ice Cube Tray Mold $12
Cheers, Bob the WineGuy
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