The classic Boulevardier is quite a spirited cocktail. Cousin to the Negroni, a Boulevardier swaps out the gin for rye or bourbon. Comprised of equal parts, rye/bourbon, Campari, and sweet vermouth, a Boulevardier is not for the faint of heart or weak of liver.
Often when I’ve ordered a Boulevardier at a bar or restaurant the server has asked me, “Have you had one before?” with a nervous look on their face, convinced that it might be too boozy for a delicate flower like yours truly.
To their chagrin, I look them in the eyes, and, with a level gaze, say, “Yes, I’d be happy to drink you under the table if we’re competing in feats of strength.”
But with the recognition that not everyone is prepared to throw down with their server in a drinking competition, I’ve created a more mellow, fruity variation on this spirited classic.
My coworker Alyssa recently discovered RinQuinQuin à la Pêche, a French aperitif made by combining white wine with infusions and distillations of peaches and peach leaves. Alyssa first stumbled across RinQuinQuin at Bar Laurel in Hintonburg, and when she couldn’t source it from her local LCBO, she ordered a case and has been sharing the wealth with the office.
Needless to say, you are probably going to have a hard time sourcing this aperitif in Ontario unless you are prepared to go to the same lengths as Alyssa. You might have more luck in the United States or in provinces with privately owned liquor stores.
Nevertheless, if you’re able to get your hands on a bottle, or lucky enough to have me share some of mine with you, I would strongly encourage you try your hand at mixing up one of these Peachy Keen Boulevardiers. I’ve combined equal parts RinQuinQuin à la Pêche, Canadian rye, and Aperol.
I first tried a version that used the Campari that is typical of a Boulevardier but found that the bitterness of that particular amaro completely overwhelmed the delicate peach flavour of the RinQuinQuin. The end result is a subtly fruity cocktail that makes for an easier-drinking version of the Boulevardier.
Add RinQuinQuin, rye, and Aperol to a mixing glass. Add ice. Stir with a barspoon for 30 seconds. Strain into a chilled coupe and garnish with a peach slice.