January 28, 2012

Cocktail Time

Since I posted last week on my new favorite beer, Heavy Seas, I figured I'd continue on the non-wine theme and give equal time to the hard stuff. I've spent some time recently, no doubt to do the influence of ThirstySouth and others, exploring cocktails a bit more.

One of my new favorites, thanks again to ThirstySouth for the recommendation, is The Boulevardier. The term Boulevardier was first used in the late 19th century to describe men who frequented the hip Parisian boulevards. The Boulevardier cocktail dates back to the time of prohibition and is basically a straight-up mix of bourbon (or rye), vermouth, and an aperitif like Campari or Aperol. As you can see from the pic above, I used Aperol and rye. The Rye I used is a small-production Rye from 1512 Barbershop out of San Francisco that is very aromatic and makes a tasty cocktail.
Another standby cocktail of mine is the Manhattan. I know, not terribly original, right? However, I recently tried the Redemption High-Rye Bourbon, and Fee Brothers Whiskey-Barrel aged bitters in my Manhattan. At 38% rye, the Redemption high-rye bourbon approaches the threshold for rye in a liquor that can still be classified as a bourbon. The rye and the whiskey-barrel bitters add a nice, dry-spicyness to a classic Manhattan. The Redemption (a nice buy around $20) and Fee Brothers bitters (at $10, double the price of traditional bitters) can be found around town at Tower or Toco Giant in Druid Hills.


  1. Nice! So is the rye+aperol/campari+vermouth the best combo you've found for that barbershop rye?

  2. Yes. I like it a good bit this way.