This twist on the boulevardier merges the bitterness of Campari with the deep, rich notes of dark chocolate. The result is a harmonious blend of bitter, sweet and chocolatey goodness that is perfect for a cosy autumn evening. You’ll need to wash the bourbon a day ahead.
Dark boulevardServes 1
For the cocoa butter-washed bourbon (makes 6 serves)
60g cocoa butter
180ml bourbon – we use Maker’s Mark
For the drink
30ml cocoa butter-washed bourbon (see above and method)
15ml dark cacao liqueur – any will do, be it Giffard, Briottet or another brand
30ml Campari
10ml sweet red vermouth – we use Cocchi Torino
1 square dark chocolate, broken into uneven pieces, to garnish
The day before, melt the cocoa butter, then pour it into a clean jar, add the bourbon and leave to cool a little. Seal, leave to infuse at room temperature for half an hour, then put in the freezer overnight.
The next day, lift off and discard the solidified cocoa butter, which will have risen to the top of the jar, then pass the bourbon through a coffee filter to strain off any impurities.
To build the drink, measure all the liquids into a mixing glass, add ice and stir to chill and dilute. Strain into a rocks glass filled with fresh ice. Put the dark chocolate shards on a small spoon, rest it on the rim of the glass and serve.
Michele Gadaleta, bar supervisor, Bibo, London EC2