Modern Clubman Boulevardier 

As the weather grows cooler, we at Modern Clubman find our consumption of cocktails falls precipitously, single malt and bourbon taking the place of mixed drinks. Of course, there’s nothing wrong with good whiskey on its own, but at the same time it’s a shame to give up good cocktails to seasonal entropy. 

We seek a middle ground, and we’d like to recommend a cocktail that focuses on whiskey and accentuates it. This recipe takes the classic Boulevardier and modernizes it, swapping the sweet vermouth for some simple syrup and bitters muddled with a dried Thai chili. This gives the drink a delightful spice and still leaves the whiskey room to run. As for the whiskey, we like Old Grand Dad 114. It’s strong enough to cut through a cocktail like this, and it happens not to run an arm and a leg nor be so absurdly scarce that you’re afraid to drink it when you find it.

A Boulevardier was historically a term used to describe a man about town. This venerable classic with a shot of spice and a more balanced profile is the perfect drink for anybody who fancies himself a Boulevardier today. 

The Modern Clubman Boulevardier

1 ½ oz Bourbon

1 oz Campari

½ oz simple syrup

3 dashes Angostura Bitters 

Two dried Thai chilis 

Muddle syrup, bitters, and one chili in a separate glass. Add Bourbon, Campari, and ice, then stir until cold. Pour into serving glass through strainer to remove chili particulates. Garnish with one whole chili.