An Islay whisky take on a classic boulevardier.
23 oz Islay Scotch, Laphroaig 10
23 oz Sweet vermouth, Carpano Punt e Mes
23 oz Averna
1 bsp Chartreuse
1 twst Orange peel (as garnish)
Build all ingredients in an old fashioned glass. Stir with ice and garnish with an orange twist.
The punt e mes is necessary in this due to its added bitterness. The drink doesn’t quite work with most other sweet vermouths.
Created by Alex Vowles for the cocktail competition “The Perfect Blend”.
From other users
  • Lagavulin for Islay scotch. Very nice. I didn't have Punt e used 1/3 Vitorre Sweet Vermouth and 1/3 Campari. — ☆☆☆☆☆
  • An awesome boulevardier riff that uses the smoke of Laphroaig in an interesting way with the Averna. Great after a meal or as a nightcap! — ☆☆☆☆☆
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Cocchi's equivalent would be

Cocchi's equivalent would be Dopo Teatro Vermouth Amaro. It seems to work with that, though it is still a bit sweet for my personal taste. I might propose switching to a green Chartreuse rinse.

Kindred Cocktails's picture

Excellent. I used Green

Excellent. I used Green Chartreuse and the other ingredients exactly as specified. Delightful balance. For a less sweet drink, I'd split the Punt e Mes 50/50 with dry vermouth.