A Leisurely Pairing: In Cold Blood and the Belgian Blue

I’m always on the lookout for an interesting cocktail recipe to try. By “interesting,” I mean it’s preferably bourbon- or rye-based, easy to make, and requires just a few ingredients. Those ingredients should also be things I already have on hand — or can easily find — not obscure items that end up gathering dust because they’re only useful in one drink.

Not too long ago, I came across a cocktail called In Cold Blood. It checked all the boxes and sounded quite delicious, so we mixed up a couple this weekend.

In Cold Blood

• 1 oz Rye Whiskey 
• 1 oz Cynar 
• 1 oz Sweet Vermouth 
• 1 Pinch Salt

Add all ingredients to a mixing glass with ice and stir. Strain into a rocks glass over a single large cube and garnish with a small twist of lemon rind.

Simple, right? For this round, I used the Bulleit 12 Year Rye I had on hand.

The cocktail delivers a pleasing balance of spice from the rye and sweetness from the vermouth, with a touch of herbal bitterness from the artichoke-based Cynar. It’s a fun riff on the Boulevardier (whiskey, sweet vermouth, Campari), a drink I’ve been enjoying frequently of late.

I sipped my In Cold Blood alongside one of my favorite cigars from Crowned Heads, the 2024 Belgian Blue. This full-bodied cigar offers a rich balance of pepper, caramel, and roasted nuts, pairing beautifully with the cocktail — neither overpowering nor being overshadowed.

A few shortbread cookies on the side rounded out a most pleasing, leisurely afternoon on the screen porch.

Cheers!