Ian's Boulevardier

Ian's Boulevardier in a cosy cup by Branan Mercer.

Almost 3 years ago, I flew into Rome to begin a semester-long art program in Italy. The day after we all arrived, Rome was hit with a blizzard the likes of which hadn’t been seen in more than 30 years. We spent the next week trudging through foot-deep slush to see snow-covered monuments before taking shelter in a notable museum or gallery. In the evenings though, when we had some free-time, we would relax and get to know one another at a nearby bar. During that blustery time, the Boulevardier always seemed like the perfect mixture: whiskey to warm up, vermouth as a little sweet treat for surviving the day, and the bitterness of Campari to keep you awake long enough to tromp home, collapse, and get far too little sleep before doing it all over again tomorrow.

1.5 oz Old Grand-Dad whiskey
.75 oz Cocchi sweet vermouth
.75 oz Campari
2 dashes rhubarb bitters
1 lemon twist garnish
Stir all ingredients over ice and strain onto a large 2” ice cube in your favorite ceramic cup. Garnish with lemon twist.
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