Pull up a seat to our virtual bar!

For Vol. 3 of our weekly happy hour, we talked about the law and civil liberties in a time of national crisis.

To answer our questions — and more — we Zoomed in Barbara McQuade from the University of Michigan. Barbara is a law professor at the university, frequent cable-news contributor, and former U.S. Attorney for the Eastern District of Michigan.

PLUS: Abigail Gullo, assistang general manager at Ben Paris Seattle, taught us how to make her famous Boulevardier AND how to treat your vermouth. (Hint: Refrigerate, people!)

Check out her recipe and other relevant links below!

(P.S. This Zoom recording was done on April 3, 2020. We’re still figuring it all out. Be kind.)

ABIGAIL’S FAMOUS
BOULEVARDIER
1.5 oz Rittenhouse Rye
0.75 oz La Quintinye Vermouth Rouge
0.75 oz. Campari
Orange peel
Stir
Serve over large ice cube

www.benparis.com

VERMOUTH LESSON
Italian (sweet) vermouth tends to be red

French (dry) vermouth tends to be clear

Always refrigerate your vermouth. It should last a month.

Never skimp. Go for the nicest vermouth you can afford.