[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.


About This Recipe

Active time:5 minutes
Total time:15 minutes
Special equipment:cocktail strainer


  • 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


  1. 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. 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.

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