As many of you are aware, it's Negroni Week. Launched in 2013, Negroni Week is an annual opportunity for restaurants and bars all over the world to raise money for charities of their choosing. I'll happily drink to that!
The Negroni is a special cocktail. They key ingredient, Campari, is bitter and strong, and generally speaking, you're either a fan of it or you're not. I'll admit it took me a while to get onboard with Negronis initially until I had a variation with whiskey, called The Boulevardier.
Typically the Boulevardier is made with Sweet Vermouth and is served up, in a cocktail glass without ice. Personally, I like to put mine in a rocks glass over a big cube of ice, for slow dilution. For this drink, I decided to use Bonal, a French aperitif wine, in place of the standard Sweet Vermouth. Bonal shares many characteristics with Vermouth, so it makes a perfect substitute in most any drink.
In my variation on the Boulevardier, I decided to use Rye for a touch of spiciness and I also added a bit of coffee for a little buzz and more complexity. It's a simple addition that really kicks things up a notch.
- 1 oz Rye Whiskey (I used Russel's Reserve)
- 1 oz Campari
- 1 oz Bonal Gentiane Quina
- 1 oz Brewed Coffee, Chilled (I used Coava's Robinson Figueroa, Colombia)
Add ingredients to a mixing glass. Stir with ice for 40 seconds. Strain into a rocks glass over a large ice cube. Garnish with a twist.
Enjoy, and don't forget to get out and have a Negroni at your local bars and restaurants. You'll be drinking to a good cause.