Cynar Boulevardier: Go on, try one. It is the best Negroni riff I have ever had. You are swapping the Campari for Cynar. It tastes of chocolate, coffee, and oranges. Orange from the Orange twist. It starts on the sweet side with chocolate and coffee notes and finishes dry.
@@StevetheBartender_ I think this is printed on the cynar bottle and Its like 2 oz rye, .5 vermout and .25 cynar or something similar. I highly recommend the 2:1:1 instead.
I read somewhere about the "negroni 13", instead of swapping the campari it has less campari and sweet vermouth, compensating by adding cynar. Amazing drink
That Left Hand looks pretty good, this is the first I’ve heard of it. I think I even have all the ingredients. When I stir two at once I do it with a spoon in each hand. The coordination challenge is fun. Edit: I just made a left hand and it’s very good. I’ll be making it again.
I love Boulevadiers. My goto cocktail. And I made something a few years ago that's like the Left Hand. Rye Whiskey, Campari, Sweet Vermouth, 1-2 dashes each Chocolate, Walnut & Maple Bitter and a splash of Combier Orange. It's fantastic. I added the bitters because I was little short of Campari and the Combier because I didn't have an orange in the house. Happy accident!!!
I need to try the Left Hand. I’m always underwhelmed with the Boulevardier. I think it’s because I love the taste of Negronis so much and I love the taste of bourbon on its own and the combine of the two just spoils the tastes for me. Will definitely give this version a shot!
I found the same to be true for the Boulevardier, until I started making it with Rye instead of Bourbon. And then the drink clicked for me. It could just be me, but I find the Rye Boulevardier to be superior. The extra spice from the whiskey helps a lot against all the richness and sweetness from the vermouth and campari
@@snuggilyd I will have to give that a try! I can’t quite put my finger on why I don’t much care for the Campari+bourbon+vermouth mix. Thanks for the recommendation.
In my opinion the Boulevardier is the best cocktail in the world. It’s just absolutely perfect and so delicious. I make mine with equal parts. Definitely needs to be served over ice!
Its been pulled from retail markets. Its a temporary decision made by the distributors. Retail sales of Campari in France were very low and they're losing money on the product. You can still get it in bars and restaurants. I believe they're planning to relaunch the brand.
The Boulevardier has been my home cocktail of choice for at least the last couple of of years. I learned the recipe using the modern 2:1:1 ratio, which seems to be the one used most often these days. I'm wondering if this was influenced by Sam Ross' Left Hand. One thing I've realized is that the oil from the orange twist is essential to the cocktail (I think this is generally true of any drink using Campari), which means if we're out of oranges I'm going to make something else. Next time that happens, I'm going to give the Left Hand another try (although I suspect it won't change my mind about which I prefer).
Agree that citrus oil is absolutely essential, but when I’m out of oranges, I will use a lemon twist on a traditional Negroni and it’s just as good, in my opinion. It definitely changes the flavor profile, but still a good drink. Never tried it with a boulevardier but now I think I will!
I love to see Select in your bar. Aperol is way too sweet for me and Campari can be rough on a easy drinking Spritz. Original Venetian spritz with Select (same ratio), with both orange and olive as garnish is a delight! I’ve used it for americanos (not for Negronis) when I was out of Campari. Just swapped tonic for seltzer.
Why isn't it standard to always use the tear drop/non spoon part of the cocktail stir to stir drinks? Drinks stir much easier with the blunt end of the stir stick and ice movement is as good if not better. My theory is the spoon portion of the stir stick was always intended to be used as a measuring device with the blunt end for stirring and somewhere in history somebody got confused and it eventually became a matter of honor to be able to stir drinks using the more difficult end of the stick.
wow stirring both with same hand. most impressive. they both sound great. Buffalo Trace a good lower proof bourbon that is balanced. I like it. thanks for sharing. cheers.
Hi Steve, watched whilst enjoying a lovely Tail Spin during my transcriptions separately mentioned. These drinks look very nice and I really enjoy the alcohol forward smaller cocktails, often doubling them to make last longer. Nick from York
Hey @steve how do you factor in ABV for these? Buffalo Trace is only 40% (higher in the states) so if wanted to use 101 or something higher to stand out more, does it adjust quantities for balance?
Yeah we get ripped off here in Australia! I’d definitely opt for something with a higher ABV if you were using an equal part recipe… I’d personally just do a straight swap even in the recipe with a bigger measure of whiskey.
What do you prefer? A classic or variation?
Both
Classic -ish? I like more Campari and less sweet vermouth.
Neither just a cheeky med threefold gin will quench ya thirst 😘
Classics
Cynar Boulevardier: Go on, try one. It is the best Negroni riff I have ever had. You are swapping the Campari for Cynar. It tastes of chocolate, coffee, and oranges. Orange from the Orange twist. It starts on the sweet side with chocolate and coffee notes and finishes dry.
I’ve done this before although the ratios may be different… it was a Cynar Manhattan, fantastic!
I made this with a 2:1:1 ratio just this past weekend and it blew me away.
@@StevetheBartender_ I think this is printed on the cynar bottle and Its like 2 oz rye, .5 vermout and .25 cynar or something similar. I highly recommend the 2:1:1 instead.
Aperol instead of Campari makes it best for me
I read somewhere about the "negroni 13", instead of swapping the campari it has less campari and sweet vermouth, compensating by adding cynar. Amazing drink
That Left Hand looks pretty good, this is the first I’ve heard of it. I think I even have all the ingredients.
When I stir two at once I do it with a spoon in each hand. The coordination challenge is fun.
Edit: I just made a left hand and it’s very good. I’ll be making it again.
I love Boulevadiers. My goto cocktail. And I made something a few years ago that's like the Left Hand.
Rye Whiskey, Campari, Sweet Vermouth, 1-2 dashes each Chocolate, Walnut & Maple Bitter and a splash of Combier Orange. It's fantastic. I added the bitters because I was little short of Campari and the Combier because I didn't have an orange in the house. Happy accident!!!
Chocolate and Campari go great together. Coffee too, left hand is a great and simplev variation. Also I like that two spoon technique!
Definitely a great flavour combo! The double stir needs some practice… longer spoons would make it waaay easier.
Love both, but ever since trying the left hand it's my new favorite cocktail!
Fun to find recipes have twins or callbacks to older classics. Love them both
I need to try the Left Hand. I’m always underwhelmed with the Boulevardier. I think it’s because I love the taste of Negronis so much and I love the taste of bourbon on its own and the combine of the two just spoils the tastes for me. Will definitely give this version a shot!
I’d be interested to hear if the subtle change has a profound effect for you.. 👍
I found the same to be true for the Boulevardier, until I started making it with Rye instead of Bourbon. And then the drink clicked for me. It could just be me, but I find the Rye Boulevardier to be superior. The extra spice from the whiskey helps a lot against all the richness and sweetness from the vermouth and campari
@@snuggilyd I will have to give that a try! I can’t quite put my finger on why I don’t much care for the Campari+bourbon+vermouth mix. Thanks for the recommendation.
Did switching to a rye help?@@HabitualJoker
@@kayrattler7179 it did not! I have found that I just enjoy Negronis too much and I don’t like any deviation!
Pretty happy to find this video, mostly it gives me a way to use the cacao bitters that I've got and rarely use.
Ive always been a Boulvardier guy… but I must say the left hand is quite nice. Thanks bud.
what a fun side-by-side!
Thanks David
I do a 2:1:1 bouli (or left hand, whatever you want to call it), with 2 dashes bittercube cherry bark vanilla bitters, expressed orange garnish.
In my opinion the Boulevardier is the best cocktail in the world. It’s just absolutely perfect and so delicious. I make mine with equal parts. Definitely needs to be served over ice!
could you do a video where you try to make different cocktails and drinks from gambina liquor?
Boulevardier is my go-to drink..at fancy cocktail bars, and at home. Antica and Cocchi is my main battle in my head for the sweet vermouth.
I should do a sweet vermouth battle!
@@StevetheBartender_ Excellent idea
Thank you Steve for your video !!! Unfortunately in France, the Campari is no longer sold (apparently to favor the Aperol ?? 😢 ).
Really!? Surely not… and your neighbours with Italy!
Its been pulled from retail markets. Its a temporary decision made by the distributors. Retail sales of Campari in France were very low and they're losing money on the product. You can still get it in bars and restaurants. I believe they're planning to relaunch the brand.
I leave in France and no problem to find Campari. In Carrefour for exemple you can buy it 😉
The Boulevardier has been my home cocktail of choice for at least the last couple of of years. I learned the recipe using the modern 2:1:1 ratio, which seems to be the one used most often these days. I'm wondering if this was influenced by Sam Ross' Left Hand.
One thing I've realized is that the oil from the orange twist is essential to the cocktail (I think this is generally true of any drink using Campari), which means if we're out of oranges I'm going to make something else. Next time that happens, I'm going to give the Left Hand another try (although I suspect it won't change my mind about which I prefer).
Agree that citrus oil is absolutely essential, but when I’m out of oranges, I will use a lemon twist on a traditional Negroni and it’s just as good, in my opinion. It definitely changes the flavor profile, but still a good drink. Never tried it with a boulevardier but now I think I will!
I love to see Select in your bar. Aperol is way too sweet for me and Campari can be rough on a easy drinking Spritz. Original Venetian spritz with Select (same ratio), with both orange and olive as garnish is a delight! I’ve used it for americanos (not for Negronis) when I was out of Campari. Just swapped tonic for seltzer.
Why isn't it standard to always use the tear drop/non spoon part of the cocktail stir to stir drinks? Drinks stir much easier with the blunt end of the stir stick and ice movement is as good if not better.
My theory is the spoon portion of the stir stick was always intended to be used as a measuring device with the blunt end for stirring and somewhere in history somebody got confused and it eventually became a matter of honor to be able to stir drinks using the more difficult end of the stick.
I work at a liquor store, and I tell as many people as possible about your channel.
Thank you for the support!! 🙌
wow stirring both with same hand. most impressive. they both sound great. Buffalo Trace a good lower proof bourbon that is balanced. I like it. thanks for sharing. cheers.
Hey Steve. Love your videos! What kind of peeler are you using? Looks really nice!
Hi Steve, watched whilst enjoying a lovely Tail Spin during my transcriptions separately mentioned.
These drinks look very nice and I really enjoy the alcohol forward smaller cocktails, often doubling them to make last longer.
Nick from York
I recommend getting Martini Riserva as your sweet vermouth instead of Antica. It's much nicer and really ups any cocktails you put it in.
I often adds two dashes of Angostura bitters to my boulevardier so that i get a Boulevardier/Manhattan.
Its like having christmas in a glass.
I love a Boulevardier but (being left handed) I am going to try the Lefthand. Why not?
Just from the sound of it the left hand!
My favourite Boulevardier is made with rye instead of bourbon. And in the 1.5 /0.75 / 0.75 oz ratio which I think is the new standard
So I love the title of this video! 😁
Haha, I can see why!
Looks like Scrappy’s uses Theo chocolate in their bitters which is a local chocolate company here in Seattle. You can Theo in Fremont.
Hey @steve how do you factor in ABV for these? Buffalo Trace is only 40% (higher in the states) so if wanted to use 101 or something higher to stand out more, does it adjust quantities for balance?
Yeah we get ripped off here in Australia! I’d definitely opt for something with a higher ABV if you were using an equal part recipe… I’d personally just do a straight swap even in the recipe with a bigger measure of whiskey.
Thank you Steve, lets all hit like button 😊💪
Thank you sir! 🙏
I was about to go to bed but my Boulevardier senses were tingling... so here we are.
Nice pixel
Dang Steve! You missed an opportunity to put the left hand….actually in your left hand 😂
Dang! 🤦♂️ 🫲
Garnish the Left Hand with orange oil...orange , chocolate....ya
negroni is a variation on an americano too cocktials are just variations on variations till it looks nothing like the original
Theres this part of me thats annoyed you had the left hand on your right side...
Haha, I was trying to make it easy to remember... Left Hand on left of screen :)
First!
Boul-VAR-di-yay. Don't pronounce the final R.
You just wasted good Bourbon mixing with Campari haha!
Why do you think so?
@@StevetheBartender_ I love sipping good Bourbon neat or on Ice, and I hate Negronis. But everyone has different tastes. 👍