campari

Who Would Want To Be Bugged on Valentine’s Day? Probably Lots of Folks

cochineal bug — Cochineal feasting on a cactus.

Early this morning the Daily Beast published an article that was too timely and relevant to pass by, and because of my Bouverie docent credentials Ann has given me permission to take the lead on this quickie lagniappe blog. It turns out that one of our favorite (and most attractive) aperitifs, Campari, owes (or owed) much of its beauty to a lowly bug (to be entomologically correct, insect) mentioned in yesterday’s blog – the cochineal. And although Campari no longer contains cochineal-based dye, it still makes some gorgeous cocktails. Here are a couple of Valentine’s Day suggestions using Campari: the bourbon-based Boulevardier, which we blogged about earlier, or the Mezcal Negroni which we are presenting here. …

Who Would Want To Be Bugged on Valentine’s Day? Probably Lots of FolksRead More »

A Toast to December

December 5, 2017 / 2 Comments

If you want to feel very cosmopolitan (but don’t want a Cosmopolitan), try a Boulevardier – especially if you’re tired of Negronis. The cocktail – pronounced “boo-luh-var-dyay” – dates back to Paris and the 1920s. Its festive color makes the Boulevardier the perfect cocktail for the holiday season (please do note how artfully Andy has found greenery to accompany the red in the drink!) 🙂

Boulevardier Cocktail

Servings: 2
Time: 5 minutes
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For a slightly-less sweet drink, add a touch more bourbon or reduce the amount of Campari a bit.

Ingredients

2 1/2 oz bourbon
1 1/2 oz campari
2 oz sweet vermouth (Carpano Antica Formula is wonderful – and pricey – but it’s versatile; try it as an aperitif or in your Negroni)
a cherry (don’t use old-fashioned maraschinos. Yuck. Instead, use something like Tillen Farms Bada Bing Cherries)

Add all the ingredients to an ice-filled mixing glass, stir well, and strain into a chilled cocktail glasses; drop in the cherry. Or serve it over the rocks – 1 big ice cube is best – in old-fashioned glasses.

Recipe brought to you by BigLittleMeals.com and Andy and Ann