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Sick of your usual call drink? Try something new. In this series, we’re asking the city’s bartenders to name their current drinks of choice.
Today’s call comes by way of David Giuliano of The Clam (420 Hudson Street; 212-242-7420).
What’s your call drink?
Boulevardier with Templeton
What is it about this drink that you like so much?
Well, it’s delicious. And it is a marriage of two of my favorite things…Campari and whiskey
Has it always been your favorite? How long did it take you to find it? What was that process like?
It’s been fav of mine for several years now. I was introduced to it by the owner of my local bar (Phil at Daddy-O). I would always sit down at the bar and hem and haw over whether I wanted a Negroni or a Manhattan…he eventually suggested the Boulevardier and an obsession was born.
Could you name a few places around town that make a particularly good version?
Daddy-o, obviously. Blue Ribbon wine bar is another spot that nails it. I’m also quite fond of a version I have at Market Table, with the addition of a little Cynar. Pretty yummy.
What’s the recipe for those who want to make it at home?
1.5 ounces Templeton Rye
1 ounce Campari
1 ounce Sweet Vermouth (preferably Carpano antica)
Stir, serve up, and garnish with an orange peel.
Have a second favorite?
My second fav for a summer cocktail is a Hemingway daiquiri. This version of a daiquiri was created for Hemingway himself because he didn’t like his drinks too sweet…nor do I. I love this drink in the summer because it is clean and ridiculously refreshing. It is a perfect start to a meal because it really gets your mouth watering and ready to eat. It’s also fun for summer day drinking because it really cools you down and, frankly, you can drink a lot of them. Charlie Bird serves one that I just can’t get enough of.
2 ounces white rum
3/4 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
1/2 ounce maraschino liqueur
1 lime wheel, for garnish
Shake ingredients (besides lime wheel) and serve on the rocks. Garnish with lime wheel.