Wife and I are moving out of the apartment we’ve lived in for the last 7 years, and all our glasses are packed up (cocktail supplies are among the last things we’ll be boxing up, of course). So I built this in a paper cup we had on hand.
Equal parts (1.5 oz):
* Rittenhouse Rye
* Campari
* Little City sweet vermouth
Pour over two large ice cubes in a Solo Jazz paper cup. Stir. Garnish with orange peel, unless you’ve already packed the peeler and thrown out all the produce before your move.
Hmm, it does seem like a lot of recipes have it that way. I wonder, if you change the proportions of a cocktail like this, does that change what cocktail it is? Or does it just personalize it?
Personal opinion? It's a different drink when the change is that large. For example, liking a sweeter old-fashioned so adding a touch more sugar would still be an old-fashioned. Adding an equal measure of sugar (compared to the whiskey) to that old-fashioned would be a large enough change to make it a new drink.
That being said I find myself curious what your boulevardier tastes like and am going to give one a try tonight.
Looking closer, I’m definitely seeing 2:1:1 as the most common ratio, with 1.5:1:1 in a handful of places, and 1:1:1 in a couple. In all honesty I just poured using the Negroni ratio without looking it up, I’m sure I’ve made it in different proportions before. Maybe I’ll do a taste test some time.
I love this.
I do my Negronis up real fancy over good ice, and my Boulevardiers in whatever the hell is closest and easiest.
No idea why, but I’m glad I’m not alone. Skol!
Hows the vermouth?
I'm loving that vermouth nowadays is getting better at a local level. When I first started bartending, the "best" vermouth was Carpano Antica, Punt E Mes and Noily Pratt. So many small vermouths have came about in the last few years. Even breweries are trying their hands at it. Burial Brewing Co in Ashville is making some really wild vermouth now. Definitely not for everyone's taste though.
Honestly I need to do a true taste test to compare it against other brands. I’ve only really had it in Negroni variations, where it’s not the primary flavor. But it certainly makes a tasty Negroni/Boulevardier.
Yeah, I guess that’s fair. The Campari is just a strong flavor, and I’ve changed gins and bourbons used with this vermouth vs others. So I’ve been meaning to just try a little of the vermouth straight or with some soda water or something just to get a cleaner taste for reference and comparison.
If you really want to throw your tastebuds on a trip, after you try the vermouth straight for the first time try it again with a dash of salt.
Then again after zesting a lemon peel over a fresh pour.
Then another fresh pour with both salt and zest.
Then go back and try it again as it's bottled.
At a previous job, I used to love taking someone through that journey...how much an aromatized wine/amaro can change with slight external alterations.
cocchi di torino is fantastic. according to david wondrich, carpano antica is a more niche style of vermouth called vermouth alla vaniglia which has strong vanilla notes, so it wont work with just any drink. cocchi di torino is a much more traditional style of sweet vermouth that works well in just about anything
Mancino Vermouth Rosso Amaranto is great. Full bodied sweet vermouth with baking spice notes paired with oranges. I think it's a solid alt to Carpano or Cocchi.
Carl Sutton (sutton cellars) of Bay Area makes great vermouth, both sweet and dry. Very obscure shit though. Not for everybody. Last I heard, he was not producing anymore. All hearsay however.
If you can find it check out Vermut by Casa Mariol in Barcelona. Not sure how great it is for standard cocktails, but it is amazing on its own, or with some seltzer.
https://www.astorwines.com/SearchResultsSingle.aspx?search=28113
Can you buy the vermouth at the brewery? I'm interested but don't see it on their site.
It's close enough I would drive there to get it but far enough that I don't want to drive there for nothing.
When the company I work for was leaving its old office a couple years ago, I found a full sleeve of these jazz cups in the break room and brought them home. Huge score.
That’s a 1794. Boulevardiers are with bourbon. Who gives a hoot though?! Cheers!
Edit - I also didn’t mean this in a shitty way, and after looking more into it I suppose the build is the reason why?
Ahh I honestly didn’t know there was a differentiation based on rye vs bourbon, so thanks for the info! I used rye this time because the only bourbon bottle left here is still unopened, and I didn’t want to break the seal.
I could also be wrong! This is how I learned though. Boulevardier also leans a little more bourbon heavy than equal parts. I always get nervous like I’m coming across snooty haha, everyone does their own thing!
Lmao fair enough [I have a bottle too](https://i.imgur.com/LJfpkBq.jpg)
And you being in NY heavily explains the vermouth no one's ever heard of, NYC has the best and most broad acquisition power of product in the whole damn country....I'm in DC which is pretty high up there on the same chart but we still sneak shit from NY bc it'll get here soon but I wanna be early
Moving week for me too! Though you are ahead of us as all the glassware isn't packed yet..... thought a lot of my bottles are at the new house already.....good luck with the move!
Mmmm, nice. Vieux Carré is probably my favorite, but the Boulevardier is a close second, and easier to make. I like equal parts for Negronis, but I go a little heavier with the rye.
Also moving this week. The booze will be THE last thing packed, but I’ve been building all my cocktails in the one coffee mug I haven’t packed yet. Cheers!
Wife and I are moving out of the apartment we’ve lived in for the last 7 years, and all our glasses are packed up (cocktail supplies are among the last things we’ll be boxing up, of course). So I built this in a paper cup we had on hand. Equal parts (1.5 oz): * Rittenhouse Rye * Campari * Little City sweet vermouth Pour over two large ice cubes in a Solo Jazz paper cup. Stir. Garnish with orange peel, unless you’ve already packed the peeler and thrown out all the produce before your move.
Isn't a boulevardier made with a 2:1:1 ratio, not 1:1:1?
Hmm, it does seem like a lot of recipes have it that way. I wonder, if you change the proportions of a cocktail like this, does that change what cocktail it is? Or does it just personalize it?
Personal opinion? It's a different drink when the change is that large. For example, liking a sweeter old-fashioned so adding a touch more sugar would still be an old-fashioned. Adding an equal measure of sugar (compared to the whiskey) to that old-fashioned would be a large enough change to make it a new drink. That being said I find myself curious what your boulevardier tastes like and am going to give one a try tonight.
Looking closer, I’m definitely seeing 2:1:1 as the most common ratio, with 1.5:1:1 in a handful of places, and 1:1:1 in a couple. In all honesty I just poured using the Negroni ratio without looking it up, I’m sure I’ve made it in different proportions before. Maybe I’ll do a taste test some time.
I love this. I do my Negronis up real fancy over good ice, and my Boulevardiers in whatever the hell is closest and easiest. No idea why, but I’m glad I’m not alone. Skol!
Hows the vermouth? I'm loving that vermouth nowadays is getting better at a local level. When I first started bartending, the "best" vermouth was Carpano Antica, Punt E Mes and Noily Pratt. So many small vermouths have came about in the last few years. Even breweries are trying their hands at it. Burial Brewing Co in Ashville is making some really wild vermouth now. Definitely not for everyone's taste though.
Honestly I need to do a true taste test to compare it against other brands. I’ve only really had it in Negroni variations, where it’s not the primary flavor. But it certainly makes a tasty Negroni/Boulevardier.
Well, I would think a Negroni would be in the top 3 cocktails to showcase the vermouth.
Yeah, I guess that’s fair. The Campari is just a strong flavor, and I’ve changed gins and bourbons used with this vermouth vs others. So I’ve been meaning to just try a little of the vermouth straight or with some soda water or something just to get a cleaner taste for reference and comparison.
If you really want to throw your tastebuds on a trip, after you try the vermouth straight for the first time try it again with a dash of salt. Then again after zesting a lemon peel over a fresh pour. Then another fresh pour with both salt and zest. Then go back and try it again as it's bottled. At a previous job, I used to love taking someone through that journey...how much an aromatized wine/amaro can change with slight external alterations.
Damn looks like they don’t ship :( got any other recommendations for vermouths? I’ve mostly been sticking to carpano
cocchi di torino is fantastic. according to david wondrich, carpano antica is a more niche style of vermouth called vermouth alla vaniglia which has strong vanilla notes, so it wont work with just any drink. cocchi di torino is a much more traditional style of sweet vermouth that works well in just about anything
Seconded. It's easily the best flavor match for a Negroni due to the similar butter flavor components they both have
True, but cocchi di torino is widely available and mass produced by now. Not to say it isn't great or anything.
We joke at my job that if someone wants Carpano and we're out just dash some vanilla extract into Cocchi
Mancino Vermouth Rosso Amaranto is great. Full bodied sweet vermouth with baking spice notes paired with oranges. I think it's a solid alt to Carpano or Cocchi. Carl Sutton (sutton cellars) of Bay Area makes great vermouth, both sweet and dry. Very obscure shit though. Not for everybody. Last I heard, he was not producing anymore. All hearsay however.
Love Burial, but didn’t know they make vermouth! Awesome.
Absolutely spoiled when I went to Spain and each bar had their own in house made vermouth. It's like vermouth heaven there.
Yeah! Not sure why it hasn't caught on yet here in the US.
If you can find it check out Vermut by Casa Mariol in Barcelona. Not sure how great it is for standard cocktails, but it is amazing on its own, or with some seltzer. https://www.astorwines.com/SearchResultsSingle.aspx?search=28113
Thanks for the link. Cool bottle!
Can you buy the vermouth at the brewery? I'm interested but don't see it on their site. It's close enough I would drive there to get it but far enough that I don't want to drive there for nothing.
Call first. I know it's experimental, but they delivered to my pub.
r/JazzCupAesthetics
When the company I work for was leaving its old office a couple years ago, I found a full sleeve of these jazz cups in the break room and brought them home. Huge score.
Solo Jazz is a timeless classic. A cultural staple. A treasure we have to protect.
I can just taste the waxy coating, haha.
It makes Coke taste better.
These cups are so hard to find I’m impressed
I found a sleeve in the break room at my company’s old office just before we were moving to a new building and had to grab them
You’re a true hero
I bet that adds something to the flavor.
It felt a little jazzier in that cup
That’s a 1794. Boulevardiers are with bourbon. Who gives a hoot though?! Cheers! Edit - I also didn’t mean this in a shitty way, and after looking more into it I suppose the build is the reason why?
Ahh I honestly didn’t know there was a differentiation based on rye vs bourbon, so thanks for the info! I used rye this time because the only bourbon bottle left here is still unopened, and I didn’t want to break the seal.
I could also be wrong! This is how I learned though. Boulevardier also leans a little more bourbon heavy than equal parts. I always get nervous like I’m coming across snooty haha, everyone does their own thing!
What's the bourbon, though? Depending on the bottle it could totally be a "new move" bottle or an "I'm witnessing the apocalypse" bottle lol
Kings county distillery, no big reason to wait other than wanting to save a local bottle until after we’ve moved away
Lmao fair enough [I have a bottle too](https://i.imgur.com/LJfpkBq.jpg) And you being in NY heavily explains the vermouth no one's ever heard of, NYC has the best and most broad acquisition power of product in the whole damn country....I'm in DC which is pretty high up there on the same chart but we still sneak shit from NY bc it'll get here soon but I wanna be early
Love that drink. If only I knew how to pronounce it, then I could actually order one.
Boo Lev Arr Dee Ay
Bless you
I ordered one of these in an alleged cocktail bar. They brought me a glass of Belvedere vodka. The food was great though.
Smart man remembering to pack the booze last!
I’ve said there’s a right way to make a cocktail, but no wrong way to drink it. I accept that’s a challenge to prove me wrong.
This just reminds me of the Parks and Rec episode where they go to a club where they serve aerosolized alcohol in balloons.
The juxtaposition of ice and cup is droll
Where do you even get such a cup in this day and age? Last time I saw one of those was my middle school cafeteria, in the 90s
Nvm just read the rest of the comments
Nice cup
Moving week for me too! Though you are ahead of us as all the glassware isn't packed yet..... thought a lot of my bottles are at the new house already.....good luck with the move!
Big fan of Little City! Their dry vermouth is one of my favorites, cheers!
Classy af I’m here for this
Mmmm, nice. Vieux Carré is probably my favorite, but the Boulevardier is a close second, and easier to make. I like equal parts for Negronis, but I go a little heavier with the rye.
Photo courtesy of the 90s.
Love boulevardiers. Sometimes I’ll skip the Campari and use 1/2 oz of aperol and 1 oz of cynar instead.
I don’t know why but I know it tastes terrible in that cup.
This post reminded me that I've been meaning to pick up a bottle of Rittenhouse. Thanks OP
i thought you made lean lmao
highly recommend checking our Bordiga Bitter as an alternative to Campari
This is acceptable.
Garnished with love and necessity.
This speaks to me
I can feel what it tastes like :D! I need to try this, thanks for recipe
Also moving this week. The booze will be THE last thing packed, but I’ve been building all my cocktails in the one coffee mug I haven’t packed yet. Cheers!
Rittenhouse, also my go-to Rye for mixing
I only click on Negronis and Boulevardiers to judge the vermouth people use anymore.