Batched Boulevardier
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Ingredients
- 9ounces bourbon or rye whiskey
- 6ounces Campari
- 6ounces sweet vermouth
- 3ounces filtered water (or up to to 4½ ounces water, if you prefer a more diluted drink)
- Orange peels, for serving
Nutritional analysis per serving (6 servings)
198 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the bourbon, Campari, sweet vermouth and water in a spouted measuring cup or pitcher, or a medium bowl. Pour the cocktail blend, using a funnel if needed, into a 750-milliliter bottle; seal and chill in the refrigerator for at least 2 hours or up to 2 weeks.
- Step 2
To serve, pour 4 ounces Boulevardier into a lowball or coupe glass. Holding an orange peel by its long edges, skin facing down into the glass, pinch the peel to release the citrus oils, then add it to the glass and serve.
Private Notes
Comments
It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses. No need for google converters.
Darlings, stop quibbling about metric and Imperial. No one has talked about what a fabulous drink this is! I made a one-liter batch last Wednesday. Tasted nice but a bit harsh. By Friday night, when I brought it to a weekend getaway with friends, it had developed a lovely, smooth flavor with a pleasing bitterness from the Campari. I used a good bourbon -- may try rye next time, and there will definitely be a next time! No more Manhattans for me -- this is more interesting!
It should always be Rye, and equal parts instead of whiskey heavy. She also did not talk about the importance of the vermouth selection. If you use something like Martini & Rossi you’re just going to ruin your cocktail especially if it has been unrefrigerated and sitting in the back of your liquor cabinet for over a year like 99% of vermouth in private homes in this country (vermouth is a fortified wine). At least she got the garnish right…
I used a sipping quality Sweet Vermouth which was probably a mistake as the drink lacked sweetness. Especially since I went with a Rye over a Bourbon. I added a splash of Luxardo liquor and a drop of maple syrup and it turned out great.
Delicious! Used orange section and premium cocktail cherries over ice. Mixture sat for 6 hours prior to drinking. Managed to save a few ounces to taste test over next few days to see how it changes. Perfect winter drink.
Using rye makes the drink a My Old Pal, not a Boulevardier... both are among my favorite Negroni variants. I have a 750 ml bottle of each chilled at all times. I also recommend that, with the water added, you should store them in the freezer - - it gives the poured drink an exceptional mouth feel... no ice needed. Finally, consider these other variants on the 1:1:1 Negroni recipe: substitute mezcal for the gin or substitute rum for the gin.
An Old Pal uses dry vermouth (rye + dry vermouth + Campari). We go way back and are good buddies ;) These ratios are wonderfully swappable; you can also fiddle with the basics by introducing Cointreau to replace 1/3 to 1/2 of the Campari, especially if serving to those not as enamored of that delicious bitterness. That variation (rye + (Cointreau + Campari) + sweet vermouth) pairs wonderfully with barbecued ribs.