Son of a ...

Boozy and sweet, the S.O.B. at Natt Spil evokes 1920s Paris

As we enjoy the classic cocktail renaissance, tossing back our gimlets and Sazeracs, let’s not forget the Boulevardier. Essentially a whiskey Negroni, the cocktail dates to 1920s Paris and originally called for equal parts Campari, sweet vermouth and bourbon. Nearly a century later, stateside barkeeps like Natt Spil’s Matt Stebbins are tinkering with the recipe, dialing back the vermouth, adding orange bitters and sneaking in maple syrup.

“I’ve got a bit of a sweet tooth,” he admits.

What really sets his Boulevardier apart, though, is the whiskey. Stebbins uses High West’s Son of Bourye, a delicious fifty-fifty blend of bourbon and rye that made waves when it debuted in 2011. His cocktail, called a Son of a Boulevardier, is boozy, sweet and redolent of orange, and the bourbon gives it a lovely roundness. It’s just the thing you want in the spring—drink up, and imagine April in Paris.

RECIPE: Son of a Boulevardier (S.O.B)  

1 1/2 oz High West Son of Bourye whiskey
1 oz Doulin sweet vermouth
3/4 oz Campari
1/2 tsp maple syrup
1/3 dropper Bittercube orange bitters
Orange twist for garnish

Fill glass with ice. Rub orange twist around rim; drop into glass. Add all ingredients to a shaker with ice, shake and strain into glass.

Recipe courtesy of Natt Spil,
211 King St.,

Photo by Sarah Smiley. 

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