The Reba McEntire cocktail is a bittersweet, tropical riff on a classic, combining Westward American single malt whiskey, pineapple-infused Campari, sweet vermouth, and a few drops of absinthe.
This original cocktail was created at Portland, Oregon restaurant G-Love by beverage director Quintin Scalfaro. “It’s essentially a Boulevardier, which is a whiskey-based riff on a Negroni,” he says.
The Boulevardier originated in 1920s Paris and saw a spike in popularity after it was included in Harry MacElhone’s 1927 book Barflies and Cocktails. But it was largely forgotten for 80s years, unlike its rye whiskey (and dry vermouth) counterpart, the Old Pal, which remained popular through the mid-century.
A traditional Boulevardier is made with bourbon, Campari and sweet vermouth. While some recipes call for the ingredients in equal proportions, like the Negroni, many others increase the amount of bourbon to amplify the whiskey qualities, as this variation does with American single malt.
This drink is named for the fiery, redheaded “Queen of Country Music,” Reba McEntire, no doubt because of its vibrant candy-apple hue.
Why does the Reba McEntire cocktail work?
Cocktails like the Negroni, Boulevardier and Old Pal, made with so few ingredients, rely heavily on the quality of the ingredients used. Because of their simple builds, these drinks are also bartender favorites to riff on. A slight tweak to one of the traditional spirits often results in a profoundly different drink.
In this Boulevardier variation, Scalfaro swaps bourbon for Westward Whiskey Original, the brand’s flagship American single malt expression. Made from malted barley grown in the Pacific Northwest instead of bourbon’s majority corn mash bill, this whiskey renders a very different flavor profile: slightly less sweet with rich fruit notes and a toasty quality.
To transform this simple cocktail riff into a bright, Tiki-inspired creation, Scalfaro revamps bittersweet Campari aperitivo liqueur with fresh pineapple in a two-day infusion. This fruity metamorphosis helps to bring out the tropical notes in the whiskey.
“Westward Original harmonized so well with the bitter flavor of Campari, but it’s the coconut, vanilla, and stonefruit notes in the whiskey that make it ideal to turn this classic cocktail into an ‘aperitiki’ sipper,” says Scalfaro.
Rich, herbaceous sweet vermouth adds complexity and further notes of dried fruit and vanilla. And the few drops of absinthe lend just enough botanical notes of anise and licorice to integrate the tropical flavors in the whiskey and Campari.
