Boulevardier

IMG_2074Crocuses and cherry blossoms are starting to bloom, and it's finally beginning to feel like spring. But since the nights will still be chilly for at least a couple of months, I love nothing more than kicking back to watch Netflix (we're currently burning through Deadwood) with a good cocktail. IMG_2078 This classic drink, which I first had at my favorite neighborhood spot, Long Island Bar, is a slightly bitter take on the Manhattan (my other favorite). I wasn't a big fan of Campari until recently, but now I'm loving the bitter, complex notes it adds.

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Boulevardier (makes one, recipe from PUNCH)

1 1/2 oz whiskey or bourbon

1 oz Campari

1 oz sweet red vermouth

Add all ingredients to a mixing glass or cocktail shaker. Fill shaker with ice and shake well, about 10 seconds. Strain into a coupe or over ice in a rocks glass, and garnish with orange peel.

Rhubarb Gin Fizz

_MG_6280 Since it's almost Memorial Day weekend, I thought I would share a cocktail that you can make tonight – or for the next four days. Simple and yet impressive, thanks to the rhubarb-thyme syrup, and as boozy as you want to make it: you can make a non-alcoholic version with seltzer and the syrup on it's own, add gin, or use both gin and prosecco for the most fun alcoholic version of all. I didn't have any sparkling wine on hand when I made these (I know, terrible), so I stuck with seltzer and gin which was super refreshing.

_MG_6284Happy long weekend to you all – I hope it's filled with sunshine and barbecues, and of course, plenty of delicious cocktails!_MG_6291

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Rhubarb Gin Fizz (adapted from Baked Bree, makes 1 drink)

For rhubarb thyme syrup (makes about 1 1/2 cups):

1 cup sugar

1 cup water

1 1/4 cup rhubarb, trimmed and chopped

1 tablespoon fresh thyme, chopped

Add all ingredients to a small saucepan and bring to a boil over medium-high heat. Stir and cook until rhubarb is very soft, about 3 minutes. Strain through a mesh sieve into a small pitcher or container, and let cool. Refrigerate for up to 1 week.

For cocktail:

1 1/2 oz gin

1 1/2 oz rhubarb-thyme syrup

1/2 oz lemon juice

4-5 oz prosecco or club soda

Add gin, syrup and lemon juice to a highball glass and stir. Add ice, and pour over prosecco or club soda to fill.