¾ oz Aperol
¾ oz Averna
2 oz Rittenhouse Rye
Stir with ice in a mixing glass. Serve in a tumbler over a chunk of ice. Take a long lemon peel, express it over the top of the drink, and insert.
optional: Pour neat into another glass rinsedwith Herbsaint, Absinthe, or Malört. Express lemon peel and discard.
Our drink is a twist on a Boulevardier, which is essentially a Negroni (Campari, sweet vermouth, gin) made with bourbon. Erskine Gwynne, who has been credited with the creation of the drink, was an American expat who moved to Paris and began a literary journal in 1927 called The Boulevardier. The drink was further popularized at the erstwhile hipster den Harry’s New York Bar in Paris.
We really like the spice and heat of rye so we substituted it for bourbon, and replaced the other components with Aperol and Averna, which lend notes of bitter orange tempered by roasted coffee. We also recommend it further bastardized: served as a combination of a Boulevardier and a Sazerac (cognac and/or whiskey, sugar, Peychaud’s bitters, absinthe, and lemon zest), neat in a glass with an absinthe rinse.
The Baffler is named after a particularly influental publication of our youth, a Chicago institution of political and cultural criticism. Curiously strong, it speaks in metaphors and sparks revolutions.