This is Why You're Drunk: The Boulevardier

My typical cocktail, for the past 5 years, has been the Manhattan - simple, classic, trustworthy. But, in an effort to broaden my potable horizons, I branched-out a bit:

The Boulevardier

it's basically a Negroni with bourbon - what a great idea!

I should have used a smaller orange

INGREDIENTS

Note: the Bouevardier pictured above is actually a double - don't judge me

• 1.5 oz Bourbon (go with Maker's or better)
• 1 oz Sweet Vermouth (use Carpano Antica Formula - it's the best)
• 1 oz Campari
• Orange/Lemon garnish or zest

INSTRUCTIONS

1. Put ice & liquor in a cocktail shaker
2. Shake shake shake
3. Pour into cocktail glass
4. Garnish with the citrus of your choosing
5. Drink with friends, family, or acquaintances - or alone in the supply closet at the office (it'll be our secret)

VARIATIONS

• I have seen the recipe call for Rye whisky - that's cool, go for it
• I have also seen the recipe call to be served in an old fashioned glass over ice. That's ok too - I guess. I mean, it's your liver - kill it however you want. I like the genteel sophistication of a martini glass

FAQs

• Why is this called "The Boulevardier?" >> No clue - even after reading this confusing article about the birth of this beverage

Recipe: Competition Chili

Hello friends. I already have an excellent recipe posted, which is fast and easy, BUT for competition, you need to bring a little something extra. Here's what I'll be making for the workplace chili contest on Monday, October 20, 2014:

Too bad you can't taste this... 

Bad Ass Competition Chili
Makes approx. 1 gallon

INGREDIENTS

• 3 each: guajilo, ancho, and pasilla chiles
• 1.5 lbs short ribs (cut the meat from the bones)
• 2 lbs ground beef
• 1 28 oz can diced tomato
• 1 28 oz can crushed tomato
• 1 6 oz can tomato paste
• 2 15 oz cans dark red kidney beans, drained and rinsed
• 2 Tbs whole cumin (seeds)
• 2 tsp ground coriander
• 2 tsp oregano
• 1 tsp red pepper flake
• 1/2 tsp cayenne
• 1 red pepper, diced small
• 2 large onions, diced
• 2 Tbs minced garlic
• Some chicken broth
• Canola oil
• Salt

INSTRUCTIONS

1. Remove seeds from chiles, cut into small pieces, toast lightly in a skillet, set aside
2. Toast cumin seeds in same skillet. Set aside
3. Grind cumin seeds in a mortar and pestle or spice grinder - get 1 Tbs
4. Rehydrate chiles in hot/boiling water for 20-30 mins
5. Put chiles in the blender along with spices (cumin, coriander, red pepper flake, cayenne, garlic,  oregano) and enough of the chile rehydration water to make a paste.
6. Process into paste. Add chile water as needed to keep it moving
7. Brown short ribs in the dutch oven. Be sure to get a shitload of color on those ribs - all sides. Remove and cut into small pieces.
8. Cook onions and red pepper in same pot - don't clean-out the fond form the short ribs. Cook until softened - about 6 mins.
9. Add ground beef and cook until brown. About 6-8 mins
10. Add tomato paste and stir through. Allow the mixture to "cook" the paste a bit on the bottom of the pot - about 5 minutes
11. Add pepper paste, tomato products, beans, and cut-up short ribs. Stir
12. Drop heat to low, and simmer for ~60 mins with the lid on. Stir from time to time
13. Remove or skew the lid and cook for another 30-45 mins.
14. Done. For best results, cool and rest overnight. It will be better the following day.

NOTES

• Do I really need to use dried chiles? >> Only if you want to win.

Here's what the chiles look like. The ancho is like a big raisin