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At Doc Pèpe’s "Lab" in Monterey, California, Cellar Master Christian Pèpe, known as Doc Pèpe, blends classic cocktails in carefully selected oak barrels where they are allowed to mellow and mature. These Single-Barrel cocktails are prepared according to the classic recipes and are aged in oak barrels based on the flavors of their previous contents.
The Boulevardier is prepared according to the classic recipe first appearing in print in 1927, in Harry McElhone's "Barflies and Cocktails". A bittersweet mixture of rye whiskey, bitter orange liqueur, and sweet vermouth is blended in a used rye whiskey barrel and left to mellow and combine. Over time, the Boulevardier extracts vanilla and spice notes from the barrel and develops a silky texture and smooth finish.