CHOCOLATE BOULEVARDIER made with Cacao Nib-infused Campari!
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- Опубліковано 12 тра 2020
- A Boulevardier is a close relation to the Negroni - using a bourbon or rye whiskey in place of gin. This riff on the Boulevardier calls for a chocolatey infused Campari and Mr Black Coffee Amaro for a unique take on the classic.
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CACAO NIBS: amzn.to/2T36qku
SWINGTOP BOTTLE: amzn.to/2Z0OLgN
CLEAR ICE MOULD: amzn.to/361yUQD
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The cacao nibs tames the Campari bringing with it rich chocolate notes which pair perfectly with Mr Black Amaro. Chocolate, coffee and whiskey, you can't go wrong!
INGREDIENTS
- 30ml Bourbon Whiskey (1 oz)
- 30ml Mr Black Coffee Amaro (1 oz)
- 30ml Cacao Nib-infused Campari (1 oz)
Cacao Nib-infused Campari:
- 1 Tablespoon of Cacao Nibs
- 250ml Campari
METHOD
1. Combine the 3 ingredients into your mixing glass
2. Stir with ice for 30 seconds
3. Strain over fresh ice into a double old fashioned
4. Garnish with a twist of orange
Music by Chillhop Music: chillhop.com
Album - Chillhop Essentials Spring 2020: chillhop.bandcamp.com/album/c... - Навчання та стиль
Daaamn! Cacao nib-infused Campari is freaking amazing. Get on this..! ..and stay tuned for my next vid which will use it again and is just as good as this cocktail. Follow the links below for the items mentioned in the vid:
- CACAO NIBS: amzn.to/2T36qku
- SWINGTOP BOTTLE: amzn.to/2Z0OLgN
- CLEAR ICE MOULD: amzn.to/361yUQD
Hey Steve, what are the odds of some Canadian links too? Shipping from the US is almost double the item cost for those links 🤔🤷♂️
No probs! Here they are:
- CACAO NIBS: amzn.to/3fKQv3P
- SWINGTOP BOTTLES: amzn.to/2LtK6w5
- CLEAR ICE MOULD: amzn.to/3bziekG
Hey Steve! I've got mine macerating right now, going to get it up to 24 hours right on time for 7pm tonight. Do you think it would still work with the normal Mr Black and Spey River single malt? Thanks mate!
Confirmed: Steve’s mid shake smile is the cure to the virus
You seeming scatterbrained with this post made me like your videos even more! I appreciate you still posting this, keep it up. From everyone who is quarantined right now, you are getting me through.
Always love that smile - halfway through shaking or blending.
so you have noticed too
Such an amazing cocktail. I absolutely loved it. As I don't have access to any coffee amaro I made my own by infusing 100 ml Montenegro with 1-2 barspoons of ground dark roast coffee for 12 hours. Delicious!
What a beautiful deep rich color!
You can almost taste/smell the chocolately goodness just looking at it.
Steve, I’m a melbournian and I gotta say it’s so refreshing to watch someone so genuine (and aussie) on youtube for a change. You’re a champ. Please keep it up
I used your DIY cacao knib brown cream de cacao(15ml) and (15ml of campari) worked great
CONGRATS to the bar haul winners! Lovely video Steve! Now that I've been experimenting with campari, ill give this a go. Thanks, and stay well!!
I just made this (followed recipe to a T, including the slow-version of the cacao-infused campari), and it was amazing! Excellent recipe, highly recommended and a new favorite. Thank you!
Congratulations to the Winners!!! That is a great gift!!! Now to the cocktail. Steve's kicked it up. I want one. I feel the same about Campari too.
Sounds amazing! Cheers mate!
Woah my fellow Estonian countryman won! amazing
This is spectacular! I have to make this cocktail! Wow! I can't wait!
Wow winners from everywhere! Congrats to them!
Would like to see an updated version of this with a sous vide. I've just picked one up and my infusions have becoming exponentially better!
Will definitely try this!
Steve, I made me some cacao nib-infused campari!!! This is some good stuff. Thanks for this video.....
I love the nice calm relaxed vibe to this video ngl so don’t worry about feeling scatterbrained haha. Keep up with the awesome videos Steve!
Boulevardier is my favorite drink, this is a must-try! Great riff Steve!!
Cannot wait to try this mate
Did you add a link to the Syphon?
Scotland here!! You know I’ve genuinely never made a cocktail in my life but since lockdown here my wife suggested I learn..... for her benefit Ofcourse!! Love your channel mate! Keep up the good work and all the best! 👍🏻
Wow. That is a cool drink and method. What a better way to wake up with a notification that a new video is waiting?!?
Take care!
This cocktail sounds delicious. Cheers!
Twas pretty yum!
STB, Steve… 1st of all , I hope you are feeling much better, since you have a new lease on life !!! This is the 1st time I’m seeing this video on the Chocolate Boulevardier …..I love 😅the Aussies ( I have a lady from Melbourne working for me) . You mentioned you had recognized the guys that won the 750 Bar haul, and 2 of the guys who won you mentioned their Country, and the third was from TEXAS😎🤘I guess everyone knows where Texas is is . I was born and raised here. I must try this cocktail!! Wish you could come visit 😎❤️
just as i'm thinking oh that little bottle is soooo cute!
Haha, I seriously get so many comments and messages asking about them..
Am still subscribed. Still never had a cocktail. Wont Make any of his stuff at home, but it is Just Nice to see his passion for drinks
That grin, tho.... Keep up the great vids, they’re a bright spot to the day.
Cheers Eric!
How wonderful. Looks like I'll be getting into some infusions over the weekend
It's super tasty.. do you have a soda siphon or will you be more patient than me? :)
@@StevetheBartender_ if only I had a soda siphon... But no, I'll have to exercise a bit of patience.
All praise for the app. I’m a beginner at making cocktails so the app really helped me. I hope I don’t become an alcoholic by the end. 🤣 Greetings from Serbia.
Haha, glad you’re enjoying the app!
I may be tempted to try a Campari (aka Draino) cocktail after this :) love the Aussie drop of the eff bomb 👍🤣
Sounds yummy! I've done a Coffee Boulevardier myself using rye , sweet vermouth and instant coffee dissolved in microwave-heated Rouge clear bitter (I know that's an oxymoron, but a bitter called Rouge is actually as clear as water). The result was super cool!
Another try I'll make will be using rye (or bourbon), campari and a "coffee" made using a moka coffee pot filled with vermouth instead of water, just like Salvatore "the Maestro" Calabrese does in a couple of his signature cocktails...
Oh my dear god this looks amazing. Cacao Campari?! Yesssssss.
Who could say no to a good, bitter chocolate, right? Love this idea
FFS Steve, i love your videos :) and the small screwups now and then, just makes it more natural.
Keep up the good work mate - Cheers
Would love more videos on cocktails with anis spirits like absinthe, pastis / Pernod :)
gonna def enter the next one you have lol. awesome vid as per usual steve
Thanks Dr Spirit! Will announce another giveaway real soon!
Definitely trying this soon!
Let me know what you think once you do!
Steve the Bartender will do!
I’m looking forward to trying to replicate this soon keep them coming!!!
Nice and simple to make.. enjoy!
Can't wait to try this!
I know what you mean when you take a few days off from making videos. It's tough to get back into the rhythm of making the drinks. This looks great. Cheers!!
Steve, I would like to see your top aperitivo/pre-drinks with spirits or sparkling wine?
As I try to come up with some examples to have on a menu I'm interested to see your choices! 😊
Congrats to the winners!!! I'm gonna try this but not a fan of infusing spirits that already have a defined flavour. I wonder if chocolate bitters would work just as well. Definitely experimenting. Thanks for the share
I hear you... it did taste delicious though.. I'm sure the choc bitters will provide a nice accent.. it's worth trying the infused Campari.. it softens the bitterness and the chocolate is a welcome addition 😍
I almost have all the ingredients for this! Guess I'm picking up some Mr. Black tomorrow 😍
Cocktails With Adele it's really good
I just thought of a GREAT idea. Everytime you fail to smile, Steve, you must drink a whole AMF and film it!!!!!
Im experimenting with this. They are all delicious! No Cacao nibs, substituted Mexican Ibarra chocolate, chopped fine: its a dark chocolate with sugar and cinnamon. Naturally forgot about the iSi siphon, so it sat a couple hours before using a fine strainer. Only color and consistency tells me perhaps I could strain once more with a coffee filter. I use Chemex filters, which I worry may remove too many cacao elements & oils. Im still experimenting. Cinnamon & possibly sugar in chocolate didnt hurt Compari, and Steve never said dark nibs, unsweetened nibs, sweet nibs, etc. TTYL.
Looks so good! Thank you for the video! I’d like to try the siphon infusion method. Could you add a link to the proper charges, please? If it’s not much trouble. Cheers! ⬛️
Love the Boulevardier! I'll try to replicate this with Kahlua (or maybe part Kahlua and part Averna?) and chocolate bitters in place of coffee amaro. Greetings from Poland ;)
I did this and liked it. But I started thinking (dangerous, I know). Campari is typically an amaro used in a Negroni/Boulevardier. So I infused some sweet vermouth with the cacao nibs and used that and rye whiskey with Mr. Black. Found that to be quite tasty as well. Using one dash of chocolate bitters and it has a rich chocolate taste. Wouldn't do the same with Kahlua as it would make it far too sweet.
Hi, love your videos! I was wondering if you can use single malt scotch whisky instead of bourbon in the normal boulevardier?
Try doing the infusion by sous vide (water bath). I have both Campari and Cacao nibs, and my wife loves a boulevardier so I will give it a try.
Nice :)
Hey loved your videos and the smile you made in most videos when you shake the drinks :D. Anyways, im new to drinking, what do you think is the best beginner cocktail drink that is not too strong in taste? thanks a lot :D
Those bottles can be found stateside at a website called bottlestore.com and searching “liquor & spirits” in their search bar. They sell 750ml and 375ml variations. I believe they bulk sell a case of 12 at a time at reasonable prices and shipping. Not sponsored and not intended to be spam, just where I get my bottles for aesthetic purposes.
Congrats to the winners!!
Yeow!
Where have you been hiding lately? :)
@@StevetheBartender_ been hiding in my cave, thought I'd venture out, see what was going on. Never fear, I've been lurking in the shadows. Also, got banned from FB for 30 days because I said "boys are gross" apparently that's hate speech/bullying and goes against their standards. Of course their algorythym or whatever they have that catches these things doesn't take into account that I was talking about male guinea pigs and their propensity for sprewing "boar glue" around their cage (give you 1 guess what that is) so yeah, haven't been on Facebook for awhile now. I can look but can't touch (no liking, commenting or sharing) total 🐄 💩
Thank you for the brilliant recipes and your friendly presentation! I have a question regarding coffee amaro alternatives. I can't seem to find Mr Black here in Bremen, DE and with a quick Google search I didn't find any alternative coffee amari, Just DIY recipes . Do you have any other brands in mind I can use instead of Mr Black?
Hi Steve, I am a little late to the comments on this one but wanted to add my variations. I didn't have the coffee amaro so I substituted a combination of Ramazzotti and espresso at a ratio of 2/3 Ramazzotti and 1/3 expresso. It was amazing.
That sounds like a great riff! Will have to try that!
Oh damn just missed out on the comp haha Im a new sub. I want to get a cinnabun infused bakery/dessert cocktail I have some aussie made gin though :)
Cant wait to try this one!!! Maybe random question, but where did you get the small glass bottles you use for syrups?
Hahahah
I usually use 2 gas canisters, that might help your infusion as well. and more time, as you said.
Yeah, many people say use 2... the canister instructions warn not to use 2... so I went with safety first and will just give it more time :-)
@@StevetheBartender_ Safety first! I think I read in Liquid Intelligence that it was fine to use 2. I like to live on the edge I guess!
Does a sous vide infusion. Set it up. Come back later. All done.
Some craft suppliers might carry bottles like that. Packaging suppliers will for sure, or something similar. Some of them handle small orders.
Yep, not familiar with any suppliers outside of Australia though..
This is real quality.
Why thank you :)
@@StevetheBartender_ This is just sad. Quality content creators like You or The Educated Barfly are sadly ignored.
Is it weird that I find myself smiling after seeing him smile?
Lol yes you a little scattered but you still amusing and great 😂
Makes him seem a bit more relatable to me 😋
Hi Steve. New follow. Terrific video, even if you were self-professed off your game. Great creativity in the cocktail. Looking to give it a go and I'm looking at investing in a soda siphon since I like to do infusions but hadn't heard about doing it under pressure before. A quick browse on Amazon didn't show me any of the cartridges that you used. Any chance you have a link that I could use to explore costs? All I see are C02. Much appreciated.
The smile is back!
Quick question. Instead of doing the infusion. Do you thinking using White Creme de Cacao might work?
Yep, that would be a perfect alternative...
@@StevetheBartender_ would you just add 1/4 oz of it to the regular oz of Campari?
@@ThomasS17 Personally, that's what I would begin with. Always add more later. Let me know how it tasted.
does the cacao Campari stay fresh indefinitely?
Extra long smile for make up the previous video which Steve didn’t.😄
I owed you peoples.
What does the Mr. Black amaro taste like? Has anyone been able to DIY/clone it for us in the States (or elsewhere)?
I don't see that bottle on your website I would like to purchase a couple of them
Very Cool! What if you infused it several times with a few NOS? Maybe 5 minutes each with 3 NOS or so.... Very interesting Drink and technique!! 👍👍😎
I don't think it's necessary.. after the drink diluted a touch more, the chocolate was quite prominent... I'd recommend just leaving it under pressure for 4-5 minutes and that would be plenty...
Steve the Bartender awesome! Thanks!!
So many comments on Steve's smile.. umm what about some comments on those biceps?? 🤷♀️
I am so bummed I can't get Mr. Blacks in Canada..
Hi Steve! I knew you were going to like it went you went "Ohhh" after you licked the barspoon 😋
Is there another garnish you would use instead of orange? I don't feel that orange goes with either chocolate or coffee (those chocolate oranges that are so popular at Christmas time gross me out) maybe float a couple coffee beans, woukd hey float or sink. While we're on the subject, could you drop some coffee beans in with the campari & cacao?
It did seem like you were a little off today. How many drinks did you have before filming? 😆
The coffee beans would sink but you could place them on a large ice cube for presentation... they would pretty quickly fall off once you start drinking though.
The orange does work well though.. it compliments the whiskey and Campari.... and the Mr Black amaro has citrus notes too..
Yeah, coffee in the Campari would work as well..
I hadn't consumed any drinks...maybe that was my problem!
@@StevetheBartender_ 😆 ahh, you're one of those people afflicted with sobriety, it can be debilitating if left untreated 😉 I could have sworn I saw coffee beans floating on something, might have been a frothy drink.
@@mszoomy espresso martini
We don't have Mr Black Amaro in the Netherlands. Can i make it myself bij infusing coffee beans in Amaro likeur?
That would be a great hack! I'll be uploading a 'how to make coffee amaro' video some day soon too..
@ Steve The Bartender..... what if I put white cacao in my boulevardier? Do you think that would taste great? (:
I would say it should, but I'm curious to know if you tried it and to hear what you though?
I thought you were going to do a whipped beverage with that NO2
N2O actually
I think rather than let it sit longer, maybe 2 canisters is the way to go?
I can't get myself a bottle of Mr Black Amaro in a timely fashion! Any chance you think I could sub this for a combo of Mr Black coffee liqueur and Disaronno? And if so what ratio?
I don't know if you've sorted this out, but you can actually make your own coffee liqueur. Only takes about a day, super easy. The time is really so the flavors can properly infuse.
Thank you for using a 250 mL recipe! I think one of the biggest mistakes that cocktail youtubers make when doing infusion content is assuming that everyone is a) a professional bartender or b) has the disposable income to devote an entire 750 mL bottle to something they may or may not even end up liking. Don't really have the space/funds for the Mr. Black. Do you suppose this would work with cocchi? Also, if I don't have cacao nibs, do think cocoa powder would be an ok sub? It's basically the same thing in powder form, right? I'd probably have to pour it through a coffee filter I suppose. Looks like one of the major difference between unsweetened cocoa powder and cacao nibs is that the latter has a much higher fat content. Do you see that as playing an important role?
8:40 😍
Anyone know where to get Mr Black coffee amaro? I live in NYC and can’t find it anywhere surprisingly.
I don’t think Mr Black Amaro is available outside Aus..
Steve the Bartender I was afraid of that, but really appreciate the reply. Would it be possible to do a bottle exchange? I can send you something from the States that might be hard to get by you, with return postage to send me back mr black coffee Amaro?
Hi Steve
Hi Tanay
Where is the local Australian winner?
says he feels a little bit scattered, sounds like he maybe did the left over nangs
UPDATE: I DIDNT WIN :(
😥
I thought vermouth was an important part of a boulevardier.
Steve could you make a ‘Screaming orgasm’ cocktail at some point? Be careful googling it if you haven’t heard of it
Havent noticed? Your a hot mess in this video! Lol. Its ok though - we'll tolerate it for the cocktail recipes 😄
Haha, I was really scattered!
DID I WIN?
You have to watch the video >_
@@StevetheBartender_ yeahhhhh i posted an update like 1 min later after this haha.
I'm not angry, just disappointed :(
uuuuu
rrrrrr
:(
Didn't like this one?
Far out the pretentiousness of what your drug taste like is brutally insane in the human population. get over yourselves. it's a drug you take it for its effects.
First!
Yeow?