Things are shifting in this pandemic world: restaurants are opening their doors again to indoor dining, libraries are welcoming readers back, gyms are back to letting people do gym things. Bubbles are about to be relaxed. And second-dose delivery is ramping up as the government moved up dates for those who got their first vaccinations in April.

My blog, my opinion: I, too, want things to be like they were before (in terms of freedom to go where I want and see people without endangering their health), but it feels too quick. Too much, too soon. Without careful thought and consideration.

I had thought about winding Lockdown Libations down. Truthfully, I didn’t think it would be in it’s 25th week. (I gave myself a couple weeks off here and there).

But instead I’m going to take a break from new things and share some of my favourite classic cocktail recipes.

Starting with a Boulevardier.

I’m often surprised when people say they haven’t heard of this, but it’s nowhere near as famous as its… parent? Cousin? The Negroni. Same idea in terms of equal parts campari, sweet vermouth and gin, but for a Boulevardier you swap the gin with bourbon or whiskey. It’s one of those cocktails that’s dangerous easy to memorize and anyone with a semi-stocked liquor cabinet has all that’s needed. (Except, perhaps, like me, an orange peel. But I wouldn’t let that stop me and I suggest it shouldn’t stop you either.)

While the traditional recipe is equal parts, I like to lean a little more on the bourbon, which I find to be more balanced — not mathematically, of course, but in terms of taste.

I recommend experimenting. I’ve seen versions that use the traditional method. Others with 3/4 ounce each of Campari and vermouth to 1 1/2 ounces of bourbon and so on. There’s also no rule the Campari and vermouth need to be in equal volume. So, there’s room to play to make it truly your own.

The recipe I have here is my preferred version.

I’ll be back next week with another classic.

Boulevardier

• 1 1/2 ounces bourbon
• 1 ounce Campari
• 1 ounce sweet vermouth
• orange twist for garnish, optional

Add liquors to a mixing glass with ice. Stir until well chilled. Strain into glass with fresh ice — preferably one large cube. Add garnish.