I’m in Canada this week, Whistler, BC to be exact, putting in some hard work researching the art of Après Ski. (No no, I know what you’re thinking, not the HIT Bravo reality series from 2015–but the classic mountain happy hour). The best part of a ski vacation. A time to wind down and reflect on the way I shredded the gnar (on greens and easy blues) that day.
The last few days I’ve worked hard OBSERVING those around me hurling themselves down a mountain and into a bar for a happy hour when the mountain closes, and one day after riding on a snowmobile I helped myself to more than one glass of wine, but today I’ll be in my final stages of my research, by actually skiing and then promptly chilling out with something strong. Like this cocktail. The Boulevardier.
I actually thought I made this cocktail up. Like I’m SUCH a genius that I thought swapping the gin for bourbon in a negroni had never been done. Thirty seconds and a quick google later my attempts at genius were squandered and I decided to enjoyed the fruits of other’s efforts. Turns out, it is a pretty good idea! It takes the summer Negroni, clean and crisp–to be enjoyed on a blazing hot afternoon under an umbrella, and with a quick change of gin to bourbon welcomes it into winter. Perhaps most importantly, is that this winter cocktail doesn’t come loaded with heavy cream, whole cloves, a stick of cinnamon and served hot. Nope, this does the trick with three simple ingredients and an orange peel garnish and the bourbon’s inherent ability to warm you head to toe with a few simple sips.
I’ll be enjoying this one this afternoon after a day of skiing (probably with Advil on the side, lets be honest), a fire roaring, and the nonstop giant flakes of snow falling outside. A perfect end to a week in the mountains and a hell of a way to kick off the weekend. Cheers friends!
Après Ski Boulevardier
1 oz Bourbon
1 oz Campari
1 oz Sweet Vermouth
1 orange peel
Fill a rocks glass with ice or large ice ball/cube. In a separate stirring glass, mix bourbon, campari and vermouth with ice until chilled. Strain into ice-filled-glass and garnish with orange peel. Enjoy on the mountain! Cheers!