Last summer we went to a great restaurant on Martha's Vineyard called 20 By Nine. We were somewhat disturbed by the number of people strolling around Oak Bluffs who slowed down, half looked skeptically at the menu, and continued on. We were extremely happy there! They had house-made ricotta, served with smoked paprika and chunky salt and parsley that we were all big fans of. And the cheese board was almost silly it was so over the top, as if they didn't have the discipline to decide which pairings to use so they just used them all. But what's not to love about delicious cheese and too many accompaniments to even try every combination? This was a restaurant that seemed to be trying hard to do things well, to be creative, and have an identity. The menu was fun for us because it was full of small plates (sort of tapas) meant for sharing, and because it was a whiskey bar, serving countless types of whiskey and a few whiskey cocktails, but not really other liquors. We've become whiskey fans around here, particularly this time of year, and we've been enjoying a drink we've done our best to recreate in our favored proportions that one of us ordered back in July, perhaps even more in these chilly temperatures-- a negroni with whiskey instead of gin. We've been calling this drink a negroni with whiskey. A quick internet search reveals it is in fact a Boulevardier cocktail. Red, sippable, and potent, it is perfect for January.
|Whiskey, sweet vermouth, Campari|
|Another cocktail we sampled: bourbon, Cointreau, lemon, lavender bitters|
|Patio all to ourselves|
|Crazy cheese board|
|Ricotta, paprika, salt, parsley, garlic|
|Fancy s'mores dessert|
2 oz. rye whiskey
3/4 oz. sweet vermouth
1/2 oz. campari
Stir in a glass with a large ice cube and lemon twist.
When instead you have a hankering for gin, here's the standard version we like:
2 oz. gin
1 oz. Campari
1 oz. sweet vermouth