Rhuboulevardier

Rhuboulevardier
  • Yield:1
  • Active time:5 minutes
  • Total time:15 minutes

[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.

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

Directions

  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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