2d • Signatures & Riffs
Chocolate Boulevardier no 2
Inspiration came from Steve the Bartender Chocolate Boulevardier
The Boulevardier, the whisk(e)y 🥃 cousin of the Negroni.
The original recipe Chocolate Boulevardier Steve showed calls for Mr Black Coffee Amaro and cacao infused Campari. Steve offered recommendations for the Amaro including sweet vermouth. Well I had an idea 💡
For both the chocolate and the coffee let’s use bitters. And I don’t mean 1-2 dashes. I mean a barspoon (5ml) !!!
As for the whisky I reached for a whisky 🥃 that contains chocolate malt, bringing more coffee and dark chocolate depth.
The aroma while stirring was similar to grinding espresso beans while visiting the barrel house of a distillery. 🤤 And the colour, silky crimson red.
The cacao, coffee and toasted oak aroma continues once poured. The flavours burst of dark chocolate covered berries, espresso ☕️ , burnt orange, almost burnt toffee, chocolate ganache, heavy red wine 🍷, oak/cedar, earl grey tea, leather. The finish is bittersweet with lingering Campari coffee and chocolate 😋
You can start with your favourite boulevardier and add 1 dash of each bitters until you get the desired profile. If your sweet vermouth if not sweet enough half a barspoon of simple syrup can help. Worth experimenting !!!
Chocolate Boulevardier no 2
1 oz (30ml) Chocolate Malt Whisky
1 oz (30ml) Sweet Vermouth
1 oz (30ml) Campari
1 barspoon (5ml) Coffee Bitters
1 barspoon (5ml) Chocolate Bitters
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Chocolate Boulevardier no 2
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