Last week, I had a great Twitter conversation with @Lexi_Andrist and one of my all time favorite whisky drinking friends @ferlatte about the desire for a new drink with both bourbon and the bitter aperitif Campari.
So last weekend I headed off to BevMo and picked up the necessary ingredients for my experiment:
Ok, so I also picked up some Lillet and a bottle of Fernet while I was there, what’s a cocktail geek supposed to do? Thus began what I’m calling phase one of Operation Campari & Bourbon.
After some poking around online, I found a fantastic history piece in New York Magazine describing the Boulevardier a classic Bourbon and Campari cocktail I had never heard of before. As a fan of simple and classic, this seemed like a promising start to my adventure.
Boulvardier: Attempt One
Ingredients:
- 2 oz. bourbon (Hudson whiskey)
- 1 oz. Campari
- 1 oz. sweet vermouth (Antica Carpano)
- Ice cubes
- Cherries
Directions: Stir long and well with ice in a mixing glass and strain into a cocktail glass. Add one or two cherries.
Results: Bit too bitter for me, not sure if it needs more bourbon or less Campari or a different vermouth. Let’s try again…
Boulvardier: Attempt Two
Ingredients:
- 2 oz. bourbon (Hudson whiskey)
- 1 oz. Campari
- 1 oz. sweet vermouth (Gallo)
- Cherries
Directions: Stir long and well with ice in a mixing glass and strain into a cocktail glass. Add one or two cherries. I guess you could also use a orange slice or a lemon twist if you prefer (but… but CHERRIES!).
Results: Much better, I think the Antica was a bit too overpowering, didn’t work well with the Campari. This is very drinkable.
I’m curious to try this recipe with a Rye… and I still need to figure out how to work in the Absinthe (maybe a wash?). Stay tuned, I think there are more Campari/Bourbon experiments in my future!
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