Taken from the Rhododendron garden in Portland, the flower that has an unusual bready, and savoury aroma that sits alongside the classic florality that you can expect when smelling a flower. This aroma reminded me of the Characteristics of Westward, and it was something that the Boulevardier would be built around. Looking at matching flavours for these notes naturally steered towards Basil and Peach, which form the secondary flavours of the drink.
If you want to hear the story of the origin of Westward Whiskey, check out my interview with Thomas Mooney on Lush Life Podcast.
- 45ml Westward Whiskey
- 20ml Basil Bitter*
- 20ml Peach Stone Aperitif*
- Builds the three ingredients in a glass with ice
- Stir and then garnish with a grapefruit slice
For the Basil Bitter:
- Make a basil syrup to the following recipe: 200g Basil, 50g Sugar, 50g Water, 2g Bicarbonate of Soda.
- Blitz all ingredients together in a blender and strain through a muslin/blue cloth
- Add to Campari at a ratio of 3 parts Campari to 1 part Basil Syrup.
- Leave for 30 minutes. When the basil decomposes, strain through a coffee filter.
For the Peach Stone Aperitif:
- Take Peaches, and de-stone them. Place the stones in the oven for 30 minutes at 180ºC
- Once cooked, mixed with Vodka or White Rum at a ratio of 10 parts Alcohol to 1 part Stone.
- Cook in a water bath for 12 hours at 60ºC, then strain through a coffee filter
- Mix in Equal Parts with RinQuinQuin (Peach Wine)
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