Name: Professional
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 30 ml Red bitter liqueur; 15 ml High ester aged OP pot still rum; 7.5 ml Chilled water; 3 drop Saline solution 4:1

Professional
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Bourbon whiskey
1 oz	Italian red bitter liqueur
¹⁄₂ oz	High ester aged 4-6 years overproof pot still rum
¹⁄₄ oz	Chilled water optional
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of grapefruit zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The Boulevardier goes nuclear. I discovered this cocktail thanks to J. E. Clapham of Clapham Cocktails, who says, "This is truly excellent, though it does need crafty dilution and the wallop of Smith & Cross for the full effect." I agree, hence the added optional splash of cold water.

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History:

Adapted from a recipe created circa 2010 by Benjamin Schwartz at Little Branch in Manhattan, New York City. Benjamin's original recipe calls for 57% alc./vol. Old Grand-Dad and overproof Jamaican rum.

Nutrition:

One serving of Professional contains 228 calories

Alcohol content:

2.1 standard drinks
29.66% alc./vol. (29.66° proof)
28.9 grams of pure alcohol

More Bittersweet (e.g. Negroni) cocktails
More Spirit-forward cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Professional.
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Ian Lockley

14th September at 17:34

I was out of Bourbon so used, and I’m almost embarrassed to admit this, Canadian Club whiskey, and I think the Campari overwhelmed this because of it. A better bourbon may have handled this better

Peter McCarthy

29th August at 03:13

I made this with Wild Turkey "91" bourbon (WT 101 + WT 81), Campari, and Smith & Cross. I needed a "splash" more water than 7.5 ml to mellow out the bitterness and sweetness, but I really liked it after that. It was still fairly bitter upfront, but there was subtle orange from the Campari and "je ne sais quoi" from the Smith & Cross adding balance and complexity on the back-end. Maybe the most unusual use of overproof Jamaican rum that I've come across yet, but I liked it.

Chris Brislawn

20th August at 03:23

I usually make Boulevardiers with 2:1:1 proportions so The Professional has twice as much high-proof base liquor to flavorants; the last thing it needs is 114-proof bourbon! In the absence of any vermouth I used Martini & Rossi Riserva Speciale Bitter for its extra complexity and "roundness" compared to Campari, which was good here. The Smith & Cross really adds a distinctive flavor that makes this differ markedly from other Boulevardier variants.

Milos Kovacevic

12th September at 19:21

Why not Select instead of Martini&Rossi?

1 reply

Rob San

19th August at 21:34

I'm trying to restrict my imbibing to every 3rd day (although I just sipped a caballito of tequila Ocho blanco... I must fudge a tad!) but am anxious to try this recipe.

I don't dream of whiskies like some do, but love 8-10 whisky cocktails. The Vieux Carre' is my recent fav.

I have all the ingredients above (even fresh grapefruit) substituting Don Q 151 & WILL add the .25oz H²O... can't wait!

Calvin Grant

19th August at 02:05

OMG can't wait to try this! Must do some shopping first.

Calvin Grant

20th August at 02:43

Meh. Was hoping this would be a Boulevardier I could really get behind. Guess a Boulevardier is just not my thing. Stocked up on Smith & Cross and a brand new bottle of Old Grand Dad 114 (not bad stuff). Recommended .

jartippersean

15th August at 22:31

I really enjoy the Boulevardier so this recipe caught my eye. I used Bulleit bourbon, Blackwell's and Campari. I slightly oversalted (1 teaspoon solution). To remedy, I added a drizzle more water and rum. That calmed things down but, however palatable, this doesn't significantly improve on a Boulevardier. But ... I learned about saline and about water and I now have more decent rum in my cabinet so I'm looking on the upside.

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