At a time when both the weather and current events make you want to medicate, booze can be a common first line of defence. Grandpappy’s medicine had a way of warding off disease and demons. Maybe even a certain orange-tinged goblin.
The thing is, Grandpappy didn’t have this specific cure-for-what-ails-ya, though one taste will make you swear you were sipping on a favorite of Hughes or Hemingway. Penicillin (the cocktail not the antibiotic) shares a birth year not with a washing machine or a jukebox but with the XBox 360. Continue reading
This is the standard, traditional method of serving a Boulevardier. The drink depicted is poured as a double.
So at the behest of my buddy and fellow author, KM Alexander, I’m going to start a new series here on this old blog. Current Cocktails (his title, credit where credit is due) is going to be a series detailing the cocktails and other imbibements that accompany me through the adventure of writing. For better or worse.
The first cocktail in this series is tied to my current WIP (Work In Progress). All in this series will be linked to some current work. As I have discussed in a previous post, I tend to be a bit of a method writer and I’ve found that alcohol adds a pleasant aspect to experiencing the lives of the characters we write. My current novel is set in 1920’s Paris and as such, cocktails abound. Those of the American Lost Generation flocked to Paris’ booze soaked establishments to drink cheap and live large. Today’s cocktail is attributed to one such American expat, Erskine Gwynne, writer and founder of the Boulevardier, a short lived monthly magazine printed in Paris and the source of this cocktail’s name.
Also, you can be pretty sure that if I’m writing about a drink I’m also drinking that drink at the time so all the details I provide will be full on, in your face, hard hitting journalism. Or at least tipsy musings on tasty beverages. Either way. Enjoy.
This delightful concoction is basically the bastard child of the Manhattan and the Negroni. In true Manhattan fashion, either bourbon or rye whiskey will work. Also in true Manhattan fashion, traditionalists will argue ad nauseam about which is correct however, when rye is used, the drink is more often referred to as the “Old Pal” which is such a great name. As for the Negroni half of the family, Campari is the star of the show. It’s insane red color and bitter bite both shine through. Anyway, on to the recipe. Continue reading