For the past month, I've been running a "Saint Pius on the Rocks" series at our parish. Each week we feature a guest speaker, and I create a video to introduce them along with a cocktail for folks to make at home. Its been fun to channel my inner Bobby Flay, and I even got creative for my old program director from my Masters program, and created an original drink for him. Msgr. Michael Heintz is a lover of the Boulevardier (1.5 oz bourbon, 0.75 oz Campari, 0.75 oz sweet vermouth), which is only slightly ironic. You see, "boulevardier" in French means "man about town," and Fr. Mike is one of the biggest homebodies I know. So I created a "homebody" cocktail for him ("casanier" is homebody in French) using some of the same ingredients (just less bitter, because its my blog).
If you'd like to watch the video, you can find it here:
https://vimeo.com/427125156 (I'll be awaiting my call, Next Food Network Star). The whole series can be found on the parish vimeo page (I also make a "Scofflaw" (rye, dry vermouth, grenadine, lime, orange bitters), Navy Grog, French 75, and a Last Word). For now, try out the Casanier, which was my first experiment in using grape juice in place of sweet vermouth (for shelf stability reasons).
Ingredients: 1 oz bourbon, 1 oz concord grape juice, 0.75 oz Aperol
Preparation: Combine ingredients in a Japanese stirring glass, or pint glass. Add ice, and stir until very cold. Strain into a Old Fashioned glass, add one large ice cube, and garnish with a lemon wedge.
If you'd like to watch the video, you can find it here: https://vimeo.com/427125156 (I'll be awaiting my call, Next Food Network Star). The whole series can be found on the parish vimeo page (I also make a "Scofflaw" (rye, dry vermouth, grenadine, lime, orange bitters), Navy Grog, French 75, and a Last Word). For now, try out the Casanier, which was my first experiment in using grape juice in place of sweet vermouth (for shelf stability reasons).
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