As you know, I’ve been hanging out in New York for the last few weeks. It’s gone by really quickly between wedding planning and traveling in and out of NYC and even down to Maryland at one point but I’m happy to report that I was able to spend some quality time with M&D’s manager and my dear friend Andrew earlier this week. Andrew is one of my favorite people to hang out with 
because he truly understands my love … okay my obsession … with all things gourmet. In fact, Andrew is the one who introduces me to a ton of new things in that realm, specifically on the cocktail side. He is a world-class bartender and my number one go-to when it comes to ideas for a new drink or how to properly make a classic. Anyway, it came as no surprise that I fell in love with the drink Andrew made for me during our catch up.
You’ve probably heard of a Negroni, right? Well whether you have or you haven’t, it’s a classic cocktail that should be in your arsenal. It’s very simple to make and even easier to enjoy.
Classic Negroni
One part gin
One part vermouth rosso (red, semi-sweet)
One part Campari
It wouldn’t be unlike Andrew to make me a Negroni seeing as when we traveled to Spain together last summer, we pretty much drank them exclusively, but that’s not what this post is about. No, Andrew made us a couple of Boulevardiers, which is essentially a Negroni but made with bourbon instead of gin.
For those of you who don’t know Andrew, let me tell you one very important fact about him. Nothing he makes behind a bar is ordinary. He is nothing short of spectacular when it comes to putting drinks together and taking something familiar and blowing it out of the water. He handed me a gorgeous looking cocktail and I’m not ashamed to admit that I requested another within minutes.
But enough about my drinking antics. Let’s talk recipe.
Andrew’s Boulevardier
One part High West Double Rye
One part Carpano Antica (an Italian rouge vermouth)
One part Campari
Of special note, he told me that he really likes to make them with Yaguirre (a Spanish vermouth) instead of the Carpano but that it is pretty challenging to find.
You can pretty much order a fancy cocktail anywhere you go these days. It’s always fun to try new concoctions, right? But there is something to be said about taking it back to the original classics. They always highlight the spirit and bring out the flavors rather than covering them up. I never thought I’d enjoy a drink made with Rye and I don’t like Campari on its own at all and yet, this drink was fantastic!
Have you ever been surprised by how much you like a specific kind of cocktail? Have you ever stepped out of your comfort zone enough to try one?
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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