IMAGE ©Risa Weaver-Enion - Risa James Photography

El Greco Madness

a twist on a Boulevardier, with nutmeg

a cocktail recipe

1 oz	Irish whiskey
1 oz	Aperol
¾ oz	sweet vermouth
¼ oz	crème de cacao
1 dash	orange bitters
1	orange peel twist for garnish
	nutmeg for garnish

El Greco Madness

a twist on a Boulevardier, with nutmeg

a cocktail recipe

by Risa Weaver-Enion

risajamesphoto.com

Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.

Winter is "stirred and boozy" season, when you want a potent and flavorful cocktail to sip by the fire. This twist on a Boulevardier uses Irish whiskey, a cacao-inflected sweet vermouth, and a festive nutmeg garnish to bring you the winter cocktail of your dreams.

TIME (ACTIVE) | 5 M
TOTAL | 5 M

1 SERVING | cocktail

SPECIAL EQUIPMENT:
JIGGER
COCKTAIL SHAKER AND STRAINER
MICROPLANE GRATER

Combine 1 ounce Irish whiskey, 1 ounce Aperol, 3/4 ounce sweet vermouth, 1/4 ounce crème de cacao, and 1 dash orange bitters in a mixing glass or cocktail shaker.
Add ice and stir about 30 seconds until well chilled.
Garnish an orange peel twist and freshly grated nutmeg.

drink immediately

This recipe comes from The Shelbourne in Dublin, Ireland. They use a cacao vermouth that they make in-house by infusing cacao nibs into sweet vermouth. The recipe as listed above is the work-around they suggest in order to avoid making cacao vermouth.

If you would like to make your own cacao vermouth, combine two tablespoons of cacao nibs with a bottle of sweet vermouth in an airtight container; steep for 2-3 days, shaking occasionally. Keep the vermouth refrigerated during the infusion. Strain out the cacao nibs, then store vermouth in the refrigerator and use within a few weeks. Use 1 full ounce of the infused vermouth in this recipe instead of splitting the sweet vermouth and crème de cacao

5.0

nutmeg

whole

Whole nutmeg is a hard ovate seed kernel that is used grated or ground as a warm, slightly sweet spice with a pungent fragrance.

1.7 oz - JAR$6

1.7 oz - REFILL$5

6 oz - REFILL$12

1.7 oz - JAR $6

ADD TO CART