When it comes to Campari, one immediately thinks of the aperitif, that untouchable ritual that for Italians is a mark of distinction. From today on, I will keep you company with a series of Campari-based cocktails to create a perfect homemade aperitif. They are very simple and quick to make. All you need is many friends, a lot of glasses, the desire to talk on the couch and some ice. Bitter or sweet? Which flavor do you prefer? Depending on the mixing, you can create different variations. You will learn how to create bitter aperitifs, for those moments when you need energy and adrenaline, but also sweet drinks, perfect to forget all the efforts of the day and enjoy a relaxing time in good company. Today I will teach you how to make the Boulevardier. After leaving the United States because of Prohibition in 1927, the legendary bartender Harry McElhone (founder of Harry’s Bar in New York) used his most criticized liquor, bourbon, to create this drink. Its name is said to come from the first of his many admirers, the editor of the magazine The Boulevardier.
Recipe. FOR 1 GLASS.
2 parts (1 oz, 3 cl) Campari + 2 parts (1 oz, 3 cl) red Vermouth + 3 parts (1,5 oz, 4 cl) Bourbon Whiskey.
Pour all the ingredients into a mixing glass filled with ice cubes. Mix well and strain into a cocktail glass, previously chilled. Garnish with a rolled lemon zest. In order to chill the glass, just wet it under running water and put it in the freezer for about 20 minutes.
To accompany this cocktail, prepare some delicious baked ricotta cheese. One each guest should be enough, to be served with a slice of toasted Tuscan bread and topped with a little oil.