A lover of dark, old man beverages, particularly those that are Whiskey-based, I have fallen hard for the Boulevardier, an old school cocktail which looks like a Negroni and drinks like an Old Fashioned. It seems I am not the only one!
[photo courtesy of Serious Eats]
The combination of earthy bourbon, tangy Campari and, of course sweet vermouth make for a dark, brooding cocktail that wont totally weigh you down. I love to add a little brandied cherry or two for added sweetness.
Recipe, courtesy of the New York Times
- 1 1/2 ounces bourbon, preferably Maker’s Mark
- 3/4 ounce sweet vermouth, preferably Dolin Rouge
- 3/4 ounce Campari
- Twist of orange peel, for garnish
- Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
- Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
A few months ago, I was lucky to help out with a totally fabulous party thrown by a close friend. The theme was “edible fairyland”, with neon colored-treats, edible bowls and plates, bubbles and candy abound. We prepped much of the food (including the White Chocolate Sprinkle Popcorn you see below) in my kitchen then served it in my friend’s office.
Nikki, a fabulous photographer living in L.A. was in town on her way to Paris, and beautifully captured the entire day (and some great shots of my apartment!) on her blog which you should absolutely check out!
In case earlier posts haven’t made it clear, I love to entertain. Bringing together old and new friends for food, drink and TLC Waterfalls Sing-alongs (only sometimes, I promise) is one of my favorite activities. Although I run around like a lunatic before the party, preparations are a different kind of fun. I obsessively make shopping lists, lose said shopping lists and then re-make them, and go from grocery store to grocery store because of course everywhere has run out of thyme on the one day I need it. I come from the school of thought where entertaining translates to excess, so abundance is always an important factor in any Pickle Party.
When a close friend asked me to help out with her Easter party, I couldn’t say no. She’s a master cocktail maker (I detest the word “mixologist”) and asked me to make some tasty bites to keep our friends well-fed during some day boozing. Never one to turn down an entertaining opportunity, but faced with a packed schedule, I went for menu items that could be made/prepped ahead or required very little actual cooking time. Since the party was at 4pm, I knew snacks and sweets would suffice and wanted to frolic with friends instead of being stuck in the kitchen. A longtime lover of deviled eggs, I decided to try my hand at them, along with herbed ricotta dip and a simple cupcake with cream cheese frosting. Continue reading