It’s been awhile since we have posted a cocktail recipe so we thought now would be a good time. We did a variation of a Boulevardier as a Superbowl drink earlier this year. It is essentially a Negroni with a Rye substituted for Gin. At our cocktail-centric dinner at Bar Agricole, bartendress Rosa made us a Boulevardier variation using Cardamaro Amaro when we asked for a digestive. We are big believers in the magic of digestivi: whether they actually aid in digestion or are just easy to drink on a full stomach, they’re just what the doctor ordered after a big meal.
We first discovered Cardamaro during our trip to Piemonte, Italy late last year when we asked for a post-dinner Amaro. It is a Piemonte specialty primarily made with cardoons. Starting about a year ago, Cardamaro can now be found in many specialty liquor and wine shops. It’s quite a bargain with a retail value of less than $20 and can be used as an ingredient for cocktails or simply sipped over ice, alone or with a slice of citrus. It is different than most Amari as it uses Moscato wine as its base, whereas many of the Amaros begin with neutral grain spirits.
Mixed with Bourbon and Cocchi Americano, the Cardamaro bitterness plays very well with the sweetness of the whiskey and the Cocchi Americano to make a Boulevardier variation. Adapted from Bar Agricole, we completed the drink with a dash of Peychaud’s bitters and finished with a lemon twist.
Cardamaro Boulevardier
1.5 oz. Bourbon (we used Eagle Rare Single Barrel)
0.75 oz. Cardamaro
0.5 oz. Cocchi Americano
Dash of Peychaud’s Bitters
Add all ingredients to a cocktail mixer with ice. Stir to chill then strain into a cocktail glass. Garnish with a lemon twist.
Related Posts
It’s a Bar! It’s a Restaurant! It’s Bar Agricole (Mar. 4, 2013)
Preparing for the Har-Bowl with 49er Inspired Cocktails (Jan. 30. 2103)
6 Generations and 2 Stars at Antica Corona Reale (Dec. 4, 2012)
A Variation on the Negroni Coctkail (Jul. 25, 2012)
BarFlySF 