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Rhuboulevardier
[Photograph: Maggie Hoffman]
This adaptation of the classic Boulevardier substitutes Gran Classico and homemade rhubarb syrup for the Campari. It's a luscious combination; bourbon and Gran Classico play very nicely together, and the fresh rhubarb adds just enough tart fruity flavor.
The syrup recipe makes enough for several drinks.
Rhuboulevardier
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 15 minutes |
| Special equipment: | cocktail strainer |
Ingredients
- For the rhubarb syrup:
- 2 cups chopped rhubarb
- 1 cup water
- 2 tablespoons sugar
- For the cocktail:
- 1.5 ounces bourbon
- 1/2 ounce Gran Classico
- 3/4 ounce rhubarb syrup
- 1 ounce sweet vermouth
- garnish: lemon twist
Procedures
-
1
To make the rhubarb syrup, place chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium low heat, covered, stirring occasionally, for 7 minutes or until rhubarb is tender and begins to fall apart. Strain and let cool.
-
2
To make the cocktail, fill a mixing glass with ice. Add bourbon, Gran Classico, rhubarb syrup, and sweet vermouth. Stir until fully chilled, about 1 minute. Strain into cocktail glass, garnish with lemon twist.
