What’s Old is New Again!
Inspired by the resurgence of pre-prohibition era cocktails, the old-fashioned Boulevardier at Restaurant Serenade (celebrating its 20th anniversary in 2016-17!), has been updated with high-quality ingredients, sorbet and hand-crushed ice.
The ice in this elevated frozen cocktail keeps the drink cold so you can afford to sip it slowly while enjoying the sun and sand. As the sorbet melts, it transforms the drink ~ so each sip is different.
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Frozen Boulevardier
3/4 oz. Aperol Aperitivo Liquor
3/4 oz. Carpano Antica Formula Sweet Vermouth
3/4 oz. Bulleit Bourbon
1 Quenelle Tangerine Sorbet
Zest of Lemon Hand-Crushed Ice Crush ice in a Lewis bag, pour into a rocks glass. In a mixing glass, combine Aperol, Carpano Antica and bourbon. Add fresh ice. Stir for 30-45 seconds, strain over crushed ice. Garnish with a scoop of tangerine sorbet and Lemon Zest.
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Courtesy of GM/Beverage Director John Jansma
Restaurant Serenade in Chatham, NJ
