As something of an entry level gentian liqueur, less bitter than its cousins, Salers and Suze, Avèze is easy to swap in and out of classic cocktail templates in place of other, bitter ingredients. In this riff on the Boulevardier, bartender Tommy Klus calls on the liqueur in place of Campari, and uses lightly peated, single malt Scotch in place of American whiskey.
Tommy Klus, La Moule | Portland, OR
- 1 ounce peated Scotch, preferably Highland Park 12 Year Old
- 3/4 ounce sweet vermouth, preferably Carpano Antica or Cocchi Vermouth Di Torino
- 3/4 ounce Avèze
Garnish: expressed orange peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an expressed orange peel.