Cocoa Boulevardier
The classic Boulevardier cocktail dates back to the 1920s and is often described as a close cousin to the Negroni, which calls for gin instead of whiskey or bourbon. Both cocktails have been experiencing a trendy resurgence lately, popping up in bars and on menus across the country. Why? Maybe because they are equally kind to the palate as they are to the fatigued, busy, potentially overworked mind — that is to say, they are delicious and simple to make with ingredients that are easy to source.
In our version, we throw a chocolate curveball into the mix. One Ghirardelli 60% bittersweet chocolate square helps mellow out the Campari while perfectly complementing the vanilla-ness of the bourbon. A shaving of chocolate replaces the traditional orange peel garnish, which helps our cocktail take on its overall dark and dreamy vibe. It may look super saccharine, but it’s just the teensiest bit sweet, thanks in part to the chocolate. And here’s a tip: while it may be tempting to go toward the dark chocolate, we recommend sticking close to the 65% range — milk chocolate is too sweet while super dark chocolate is too bitter. Like Goldilocks, you want it to be juuust right.
Once you’ve mixed this cocktail, all that’s left to do is grab your SO, a fur baby or a good book and sit by the fire. It’s the perfect kindling for a warm and cozy night in.
1 serving
Preparation time: 5 minutes
Cook time: 0 minutes
Ingredients
1 ½ ounces bourbon
1 ounce sweet vermouth
1 ounce Campari
Ice, for mixing
Crushed ice, for serving
1 Ghirardelli 60% Bittersweet chocolate square
Directions
- In a mixing glass filled halfway with ice, combine the bourbon, sweet vermouth and Campari. Stir for about 30 seconds or until chilled through.
- Fill a lowball glass with crushed ice. Strain the cocktail into the glass.
- Using a vegetable peeler, grate the chocolate square to make the shavings. Garnish with chocolate shavings and enjoy!
Recipe source: Ingredient
