So I wander into ZigZag and plop myself down at the bar. As usual, I tell Murray what I've had to drink so far (a Negroni), and he suggests a Boulevardier.
Well! Seattle Magazine called me "Belltown's Boulevardier" earlier this year, so a Boulevardier it had to be:
1 1/2 ounces bourbon (or rye)
1 ounce Campari
1 ounce sweet vermouth
Stir with cracked ice & strain into a chilled cocktail glass. Garnish with a cherry, lemon twist or orange slice.
I'm not really a bourbon fan, but I do like the distinct bass note that the bourbon provides, am grateful for the orange bitters, and ask only for a splash more Campari to make the drink perfectly balanced for my palate. Dude to my right, having finished his cocktail, asks Murray to make him the same thing. Then we get to talking, and everyone mentions Paul Clarke's recent post on his blog, CocktailChronicles. "Yeah, Paul really liked that," says Murray.
Posted by Ronald Holden at November 20, 2007 11:43 PM
French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
Local Wine Events.com,
the worlds leading Food and Wine tasting calendar. Spirits and Beer events as well. Post your own event or sign up
to be notified when new events are po
sted to your own area.
VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings,
dinners and special events.
Wine Educator Dieter Schafer maintains a full schedule
of Seattle-area tastings and seminars
for amateur wine drinkers and professional alike.
Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.
So I wander into ZigZag and plop myself down at the bar. As usual, I tell Murray what I've had to drink so far (a Negroni), and he suggests a Boulevardier. 
Who links to me?
