As easy a drink as there is to make, The Boulevardier takes an existing classic (The Negroni) and makes it even better by adding whiskey. Our man Damon Boel VILfRhm. The Boulevardier cocktail is often overlooked in terms of how complex it really is. It’s a perfect balance between whiskey, Campari and sweet vermouth, accentuated by a zesty orange peel garnish. Yet there are subtle nuances to the Boulevardier that many people don’t know: the ratios of whiskey, Campari and sweet vermouth don’t have to be Combine bourbon, Campari, and sweet vermouth in a mixing glass or pint glass. Add ice and stir for 1 minute. Strain into coupe or martini glass. Slice a 2-3” section of orange peel, getting as little white pith as possible. Hold at a 45° angle to the glass and squeeze peel gentle to release the oils on the top of the cocktail. The Boulevardier is one of those classics that nobody can seem to agree on how to serve. Is it up or on the rocks? Is it with a cherry or a twist? If it's with a twist, is it lemon or is it orange? I have personally been serving it up with a cherry for years now. My recipe is: 1.5 bourbon / 1 campari / 1 sw vermouth Boulevardier. Traditional 1 1/2 oz. bourbon 1 oz. Campari 1 oz. sweet vermouth. Peppery and floral 1 oz. bourbon (Woodford Reserve recommended) 1 oz. Campari 1 oz. Crown Ally Spirits Co. Sweet Instructions. Combine the bourbon whiskey, sweet vermouth, and Campari in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds. Add ice to a lowball glass, and strain the drink into the glass (or you can use a cocktail glass without ice). Combine rye, Campari, vermouth, and water in serving pitcher or large container. Cover and refrigerate until well chilled, at least 2 hours. 2. Stir cocktail to recombine, then serve in chilled cocktail glasses, garnishing individual portions with orange twist. (Big-Batch Boulevardiers may be refrigerated for up to 1 month.)

how to make a boulevardier