Boulevardier
Banana Justino Whiskey, Pernod, Campari, Sweet Vermouth, Chocolate Bitters, and Angostura Bitters
Bartender Austin Hennelly of Majordōmo | Los Angeles
Yield: 1 cocktail
During the last year, while tables and bars stood empty, ovens remained cold, and wells were left dry, Majordōmo Head Bartender Austin Hennelly had magic brewing in the walk-in. What started as a great cocktail became an even greater one when the hiatus left room for experimentation. A banana chocolate mousse with miso butterscotch on the restaurant’s dessert menu inspired his Boulevardier. Hennelly clarified Suntory Toki Whisky with ripe banana and shiro miso via centrifuge before adding Campari, Vermouth di Torino, chocolate bitters, and absinthe. The drink was batched and ready for service when he found out that service would not be happening any time soon due to COVID-19. Hennelly grabbed some onggi, the slightly porous Korean earthenware, to store the Boulevardier in the walk-in for 11 months. “Unaged, the drink, like a negroni, starts out harsh and mellows after a little while, but with the time in the clay, it’s smooth right off the bat,” he says. The result of the aging was highly integrated flavors and a silky-smooth texture.
Adapted by StarChefs | June 2021
INGREDIENTS:
Banana Justino Suntory Toki:
Two 750-millimeter bottles Suntory Toki whisky
4 ripe bananas
5 grams shiro miso
4 grams Pectinex Ultra SP-L
To Assemble and Serve:
2 dashes Angostura bitters
2 dashes Pernod absinthe
2 dashes The Bitter Truth chocolate bitters
¾ ounce Campari
¾ ounce Cocchi Torino sweet vermouth
METHOD:
For the Banana Justino Suntory Toki:
To a Vitamix blender, add 1 bottle whisky, bananas, miso, and Pectinex. Blend until smooth. Let rest 15 minutes then transfer to a centrifuge to spin. Combine the mixture with remaining whisky, store, and reserve.
To Assemble and Serve:
Add all ingredients and 1½ ounces of Banana Justino Suntory Toki to a mixing glass filled with ice. Stir then strain over a large, fresh ice cube in a double rocks glass.
