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

Ingredients

1 ¹⁄₂ fl oz

Bourbon whiskey

1 fl oz

Italian red bitter liqueur

¹⁄₂ fl oz

Overproof aged pot still rum (high-ester 4-6 years old)

¹⁄₄ fl oz

Chilled water/mineral water (omit if using wet ice)

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of grapefruit zest twist.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

EXPRESS grapefruit zest twist over cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Professional contains 228 calories

Alcohol content:

2.1 standard drinks
29.66% alc./vol. (59.31° proof)
29 grams of pure alcohol

Gallery

Comments & Discussion

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G. M. Genovese Premium Member 9w

I followed John's advice and backed off on the Campari a bit. I hate to say it, but dilution is important here, not to mention a smart choice in rum. Hamilton 151 seemed to just amplify and aggrandize the bitter components of the Campari. Some harsh distortion whoa

John Hinojos Premium Member 44w

Based off the comments backed off the Campari a bit and increased the bourbon slightly. Used Smith and Black Jamaican Navy Rum and California Redwood Empire Pipe Dream 101 bourbon. Wonder. Perfect for a late night sipper on a cold November night.

Ian Lockley Premium Member 1y

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 M Premium Member 1y

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 1y

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 1y

Why not Select instead of Martini&Rossi?

Chris Brislawn 1y

I finished off a bottle of Contratto not too long ago, which means I'm down to just 3 different varieties of Italian red bitter (plus Cynar), and Select isn't one of them (nor is Strucchi). Fortunately, Negroni variants work with a wide variety of red bitters, so enjoy using your favorite(s).

Milos Kovacevic Continue thread (1 reply)

Rob San 1y

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 Premium Member 1y

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

Calvin Grant Premium Member 1y

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 Premium Member 1y

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.