Lisbon, a New Favorite Cocktail and Thoughts of Next Year

I’ve barely left Lisbon, and I’m already thinking about dinner there next year.

Specifically, dinner at the Attiko restaurant at ME Lisbon. I would go back in a heartbeat.

For someone who loves food as much as I do, those little plates can create a problem. You want to try everything. Sweet corn tacos? Yes. Spicy tuna tacos? Absolutely. Fried tofu with spicy mayo? Put that down right here, please. And spicy edamame to nibble on in between.

The sweet corn tacos came with avocado, yuzu gel, and red onion. The spicy tuna tacos had tuna tartare, avocado, and aji yuzu sauce. I’m including those details because “delicious little tacos” won’t be much help when you get there and want to order them.

Then came the mochi: one yuzu, one pistachio, and one matcha green tea. Because why try one when you can try three?

But let me back up to the cocktail, because this one is coming along for the next part of the trip.

A Smoky Boulevardier.

The bottles in my photographs tell the story: Ardbeg Ten Scotch whisky, Campari, and Carpano Antica Formula sweet vermouth, finished with orange peel. A traditional Boulevardier uses bourbon or rye. The smoky Scotch gives this version a different personality.

I won’t be waiting until I get home to try it again. I’ll be asking the bartenders aboard Silver Muse whether they can make one as we sail from Lisbon to Cape Town. This is why I photograph the bottles. Very useful travel research.

A Smoky Boulevardier to Try

If you’d like to make one yourself, these are suggested proportions using the bottles pictured, rather than Attiko’s confirmed recipe.

For one cocktail:

  • 1 ounce Ardbeg Ten Scotch whisky

  • 1 ounce Campari

  • 1 ounce Carpano Antica Formula sweet vermouth

  • Ice

  • Orange peel

Stir the Scotch, Campari, and vermouth with ice until well chilled. Strain into a rocks glass over fresh ice. Twist the orange peel over the drink to release its oils, then tuck it into the glass.

The smoky flavor comes from the Scotch, so no smoking equipment is needed.

Now, if the cocktail makes an appearance aboard Silver Muse, I’ll report back. The tacos will have to wait until next year. Unfortunately.

What’s something you’ve eaten or drunk on a trip that you’re still thinking abou.

Suzanne MooreComment