Boulevardier – The Orange Twist

Boulevardier cocktail is a concoction of whiskey, sweet vermouth, and campari & its creation is attributed to Erskine Gwynne,  who founded a monthly magazine in Paris called Boulevardier🥃
Here is the Orange twist to the Boulevardier. It is believed that a great cocktail incorporates spirits with sweet, sour, and bitter components to achieve a harmonious balance.

Well, with my whisky as the spirited base, sweet & tangy orange juice replacing the sweet vermouth, the herbs & fruit liqueur Campari, the hazelnut monin syrup for that nutty flavor &  the punky Alpino bitters to finish, it’s time to shake this one rather stir.

Single Malt Whisky – 45 ml @pauljohnwhisky
Campari – 15 ml @campariofficial
Orange juice – 25 ml (substitute to Sweet Vermouth)
Hazelnut Syrup – 5 ml @monin_europe
Bitters – a dash Alpino bitters
Orange peel


Preparation Method

Combine all, except Alpino bitters, in a boston shaker with ice & shake well. Strain it into a crystal stem & express orange peel. Add a dash of Alpino bitters. Garnish with orange rind
Whisky notes – 2 row barley vs 6 row barley. We all know 100% malted barley goes into making of a Single Malt Whisky & there is no other grain permitted under the regulations governing  production of Single Malt. Two general types of barley are 2 row  and 6 row. The 2 row barley has a lower protein content &  higher starch which helps in converting to sugar to fuel fermentation.  Barley with lower nitrogen is high in starch & has large grain size & good enzyme potential & ability to germinate. The 6 row barley has more protein that  fastens conversion to fermentable sugars. It has a higher carbohydrate. 6 row has higher enzyme which means it can convert adjunct starches, which lack or are deficient in enzymes, during mashing. Both types of barley have their own pros & cons🥃
@pauljohnwhisky are created from Indian 6-row barley sourced from across the vast lands of Rajasthan to the foothills of the Himalayas which are responsible to several of the whisky’s intrinsic characteristics🥃

Sour Mash
You must have heard the term ‘Sour Mash’ often either on the whiskey bottle label, uniquely the American whiskies, or in the course of discussion on making of whiskey🥃🥃
Sour mash has really nothing to do with being something sour. It’s  a process to reuse material from an older batch of previous run of mash to start the fermentation of a new batch🥃 Something, akin to the process of making of sourdough bread. A  whiskey made using this technique can be referred to as a sour mash whiskey. The purpose –  to control the growth of bacteria which could impact the whiskey’s taste and create a pH balance for the yeast by controlling acidity levels & the ultimate goal to have flavor consistency in between the batches. In the case of Tennessee Whiskies it is a legal requirement. Other terms that can be used in place of sour mash are spent grain, spent mash etc.🥃🥃🥃
Here is Dickel Tennessee Whisky
‘Sour mash”, 90% proof,  which is filtered through charcoal before being aged & thus not a Bourbon. With a Mash Bill of 84% Corn, 10% Rye, 6% Malted Barley, this dram has a caramel colour, to the nose – very appealing/ vanilla/citrus sweet apple/
on the palate – delightful spiciness/ evoking  cinnamon/fruity sweetness/ woody/ & has a smooth finish with lingering oak & dried fruits🥃🥃🥃🥃
It’s said as a child  Dickel grew up in Europe & considered Scotch the ultimate whisky & thus he adopted the Scottish spelling ‘whisky’  to his dram & skipped ‘e’ which is otherwise so common in American Whiskey

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