I’m really excited to share this weeks cocktail with you. It is a recipe formulated for the Vya tasting room at the 2012 Tales of the Cocktail in New Orleans, by David Wolowidnyk. If you haven’t heard of him, check out last week’s blog post, or look him up. He is savvy; creating clever pairings and interesting infusions. He is innovative; spinning fun twists on old classics. Wolowidnyk has stellar attention to detail and immense passion when crafting cocktails. But why not let him speak for himself and his cocktail.
David Wolowidnyk’s Cocktail: Grapefruit Boulevardier
In his own words…
“I wanted to do something that was easily approachable and easy to replicate for our guests that came into the tasting room today, because not everyone who came in was a bartender, some were enthusiasts. I wanted it to be something that they might have recognized and almost everyone has recognized a Negroni, and most who recognize the Negroni know the Boulevardier, which is swapping the gin for bourbon.
A couple of years ago I started infusing grapefruit peels into bourbon and using it in a variety of applications. Most of the time when making a Negroni or a Boulevardier an orange zest is quite common, a lemon zest is the alternate, but I didn’t see anyone using grapefruit. By taking the grapefruit peel and infusing it into the bourbon I found lovely bitter notes from the oils and all of those essential oils get infused into the bourbon.
Today I used a spicy bourbon, Bulleit, because it’s got a very high rye content. So we’re building on a very bitter, spicy element as a component compounded to the bitter, botanically rich influence of that Campari and the subtly sweet and spicy botanical notes of Vya. I felt that it was such a lovely combination to have those three things meet on equal terms because it was a very simple combination of One-One-One.
The grapefruit peel infused bourbon we use for a variety of different drinks at West. It’s one of those extra uses we can justify – buying more grapefruits and buying more bourbon. We didn’t give it a fancy name, we didn’t want people to think it was something so out in left field it was only our creation. It’s simply a twist on one of my favorite classics.”
1 oz Vya Sweet Vermouth
1 oz Campari
1 oz Bulleit Bourbon infused with grapefruit peel
Garnish with a grapefruit peel
Get your infusion going:
Take two grapefruits and a peeler. Delicately peel the skin off your grapefruits in thin slices. The less pith left on your peels the better, as pith can lend to a bitterer flavor in your infusion.
Grab your infusion jar, an old clean pasta sauce jar, or even an empty glass liquor bottle (basically any container that is glass and seals air tight).
Pour the Bullet Bourbon into your container. Add the grapefruit peels. Seal. Allow to sit at room temperature for 2 days.
Once infusion is ready, place 1oz of Vya Sweet Vermouth, Campari, and your Bullet bourbon Grapefruit peel infusion into a tall glass of ice. Stir. Strain. Garnish with an orange peel. ENJOY!
What are your thoughts? What are some other creative ways you can create your own take on the classic Boulevardier?
For more info on David Wolowidnyk follow him on twitter at @drinkfixer or check out the restaurant where he comes up with his clever recipes atwww.westrestaurant.com
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– This post submitted by Dana Fares, Quady’s very own mixologist in the making, thanks Dana!