101 Best New Cocktails, 2012: Bustier by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia
Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA.
“A riff on the Boulevardier, which is itself a riff on the Negroni. Pronounced the French way, it shares with its namesake a way of captivating your attention.” Alicia Leslie.
22.5 ml (.75 oz) Cocchi Americano
22.5 ml (.75 oz) St. Germain
1 dash rhubarb bitters
1 grapefruit twist, as garnish
Stir over plenty of ice and strain into a chilled cocktail glass. Add the garnish.
gaz sez: According to my old friend Ted “Dr. Cocktail” Haigh (http://www.imbibemagazine.com/): “One amply palatable drink of that milieu, The Boulevardier, appeared in Harry’s 1927 bar guide, Barflies and Cocktails. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named The Boulevardier . . . Obviously, this is a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.”
Well, you learn something every day, don’t you? Especially when Doc Cocktail is around.
The Bustier, though, is a horse of a very different color, and it doesn’t remind me of a Negroni in the least—Cocchi Americano and St Germain are a far cry from Campari and sweet vermouth. In the Bustier, though, we see Plymouth gin providing a very sturdy base, and playing the genial host to the other two ingredients, which wrestle each other on the tongue, each vying for attention. The result is one very complex potion that deserves applause. Well done, guys.
This is one of 2012’s 101 Best New Cocktails.
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