Town & Country has been around in one form or another since the 1840s. But, until now, it didn’t have a signature cocktail. Perhaps the magazine should’ve asked Boulevardier’s Eddie Eakin for help sooner.
After hand selecting cocktails from bars and restaurants across the country, Town & Country editors gathered 20 cocktail experts for a competition Harding’s Restaurant in New York to determine which drink should carry the magazine’s name. Lo and behold, Eakin’s bourbon-based concoction is now known as the Town & Country.
Available at Boulevardier, the drink is made with Bulleit bourbon, Carpano Antica Formula vermouth, Crown Maple dark amber syrup and Bar Keep apple bitters. Eakin describes it as a mix between two of the most quintessential classic cocktails — an old fashioned and a Manhattan — and says the Town & Country was designed to evoke Americana with bourbon, maple and apple flavors.
It’s almost as American as mom’s apple pie, except that it has alcohol in it, so it’s actually way better.