The Benjamin Barker Daiquiri

This cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.

This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!

Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup

Vintage Cocktails #39: The Boulevardier

While prohibition did more harm than good, one of its few benefits was the expatriation of some of the best bartenders in America. They journeyed far and wide, many of them landing across the Atlantic. Harry McElhone was one of those bartenders and he eventually found his way to Paris, where he opened Harry’s New York Bar. Here, he made a name for himself serving up pre-prohibition era cocktails. One of the benefits of being located in mainland Europe was access to a wide variety of previously unavailable spirits. Harry took to experimenting with great gusto and here is one of his creations out of his book, Barflies and Cocktails (1927). Many will note this drinks similarity to the Negroni, however the Negroni would not be seen in print for at least 2 decades after this drink. Barflies and Cocktails has been out of print for years, but thanks to the efforts of Mud Puddle Books, you can now purchase reprints of many great cocktail books including Barflies and Cocktails here. While the Negroni is by far the more popular cocktail, I think I prefer the Boulevardier.

The Boulevardier
1 1/2 oz Bourbon
1 oz Campari
1 oz Sweet Vermouth