As the sun sets over the glistening waters of The Loch & Quay, the bartenders at this refined destination are hard at work crafting their latest seasonal cocktail creations. Among the star players? The venerable Boulevardier – a Negroni-esque sipper that has captured the attention of discerning drinkers near and far.
At its core, the Boulevardier is a study in balance, harmonizing the bitter edge of Campari with the rich, oaky tones of bourbon and the subtlety of vermouth. Yet, in the hands of the talented mixologists at The Loch & Quay, this classic libation takes on a distinctive local flair, reflecting the bounty of the region’s producers and the creative vision of the bar team.
Crafting the Boulevardier
The traditional Boulevardier recipe calls for equal parts bourbon, sweet vermouth, and Campari, stirred over ice and garnished with an orange twist. The result is a sophisticated, bittersweet sip with hints of caramel, citrus, and spice. But the beauty of this cocktail lies in its versatility – bartenders can riff on the formula, swapping out base spirits, adjusting the ratios, or incorporating unique regional ingredients to craft their own signature renditions.
At The Loch & Quay, head bartender Sophia Dupont has developed a Boulevardier that showcases the exceptional locally-distilled Speyside single malt whisky from nearby Glendalloch Distillery. “The richness and subtle smoke of the Speyside whisky pairs beautifully with the Campari and vermouth,” she explains, “creating a more nuanced, layered take on the classic.”
Dupont’s version also features a rinse of locally-produced apple brandy, adding a touch of autumnal fruit character, while a garnish of dehydrated apple slices and a sprinkle of cracked black pepper elevates the visual appeal. “We want our Boulevardiers to be as much a feast for the senses as they are for the palate,” she notes.
Exploring Regional Variations
While the Boulevardier has long been associated with the cosmopolitan style of Parisian cafés, the team at The Loch & Quay has drawn inspiration from Scotland’s rich distilling heritage and the bounty of ingredients found throughout the region.
In the nearby fishing village of Argyll, bartender Liam Mackenzie has crafted a “Maritime Boulevardier” that swaps the traditional bourbon for a bracing, saline-forward islay single malt, then incorporates a split of sweet and dry vermouths, along with a touch of housemade seaweed-infused Campari. “The coastal influence really shines through, making for a Boulevardier that’s both elegant and distinctly local,” Mackenzie observes.
Further inland, at the charming country inn The Heather & Thistle, beverage director Isla Macdonald has developed a “Highlands Boulevardier” that features a blend of local heather-infused gin and peat-smoked single malt, along with a housemade rhubarb-infused vermouth. “We wanted to capture the essence of the Highlands – the florals, the earthiness, the warming spice,” she explains. “It’s a Boulevardier that really speaks to the place.”
Pairing with Local Fare
Of course, no visit to The Loch & Quay is complete without indulging in the kitchen’s seasonal, locally-sourced fare. And the bartenders have ensured that their Boulevardier creations are equally well-suited to complement the flavors emerging from the pass.
Dupont’s Speyside Boulevardier, for instance, pairs beautifully with the restaurant’s signature venison Wellington, the rich, gamey meat echoing the depth of the whisky while the pastry crust provides a pleasing textural contrast. Mackenzie’s Maritime Boulevardier, meanwhile, is an inspired match for the kitchen’s Cullen skink, the smoky, oceanic notes of the cocktail mirroring the flavors of the creamy, fish-forward Scottish soup.
And at The Heather & Thistle, Macdonald’s Highlands Boulevardier proves to be the perfect foil for the restaurant’s decadent chocolate and heather honey torte, the floral, herbaceous notes of the gin and vermouth cutting through the richness of the dessert.
“We really see the Boulevardier as the connective tissue between our bar and our kitchen,” reflects Dupont. “It’s a chance for us to showcase the incredible bounty of our region – from the spirits to the produce – in a refined, elevated way.”
The Art of the Boulevardier
Of course, crafting a truly exceptional Boulevardier is an art unto itself. At The Loch & Quay, the bartenders pay meticulous attention to every detail, from the precise ratio of ingredients to the appropriate glassware and careful garnish selection.
“When it comes to a drink like the Boulevardier, the little things really make all the difference,” notes Mackenzie. “The way you stir the cocktail, the temperature of the liquid, the citrus expression – it all contributes to the overall experience.”
Indeed, the presentation of the Boulevardier at The Loch & Quay is as much a sensory delight as the flavor. Dupont’s version, for example, is served in a chilled coupe glass, the orange twist delicately perched atop the rich, amber liquid. Macdonald’s Highlands Boulevardier, meanwhile, is poured over a large, slow-melting ice sphere, the better to showcase the cocktail’s evolving flavor profile as it dilutes.
But beyond the technical mastery, the bartenders at The Loch & Quay also exhibit a spirit of creative exploration, constantly experimenting with new ingredients and techniques to push the boundaries of the Boulevardier. Dupont, for instance, has experimented with barrel-aging her cocktail, while Mackenzie has played with smoke infusions to lend an extra layer of complexity.
“At the end of the day, the Boulevardier is a classic, but that doesn’t mean it has to be static,” reflects Macdonald. “There’s so much room for interpretation and innovation – and that’s what makes it such a thrill to work with.”
Celebrating the Boulevardier
As the summer fades into autumn, and the vibrant foliage along The Loch & Quay’s waterfront begins to turn, the bartenders at this refined destination are gearing up to showcase their latest Boulevardier creations. Whether it’s Dupont’s Speyside stunner, Mackenzie’s maritime marvel, or Macdonald’s Highlands homage, each variation pays homage to the cocktail’s storied past while boldly embracing the bounty and character of the local region.
“The Boulevardier is truly a timeless classic,” says Dupont, “but in the hands of our team, it becomes something uniquely our own. It’s a drink that captures the spirit of The Loch & Quay – sophisticated, innovative, and deeply connected to the land and people that surround us.”
So as the chill of autumn sets in, raise a glass to the art of the Boulevardier, and experience the confluence of time-honored mixology and pure local inspiration. After all, there’s no better way to toast the season than with a cocktail that celebrates the very best of what this remarkable destination has to offer.