Batched Boulevardier Recipes

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BIG BATCH BOULEVARDIER

Provided by Geoffrey Zakarian

Categories     beverage

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 4



Big Batch Boulevardier image

Steps:

  • Pour the rye, Campari and vermouth into a pitcher and refrigerate until chilled. Serve with an orange peel twist.

4 cups rye whiskey
2 cups Campari
2 cups sweet vermouth
Orange peels, for garnish

SCOTCHY BOULEVARDIERS FOR A CROWD

Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with a mix of rye and scotch, which makes it a little more savory. (If you don't have scotch though, feel free to substitute more rye.) Making this big batch in advance means you don't have to stir each cocktail to serve.

Provided by Maggie Hoffman

Categories     Cocktail     Whiskey     Campari     Vermouth     Scotch     Orange     Thanksgiving     Entertaining     Cocktail Party

Yield 8 servings

Number Of Ingredients 5



Scotchy Boulevardiers for a Crowd image

Steps:

  • Combine rye, Campari, vermouth, scotch, and 1/2 cup plus 1 Tbsp. water in a quart-size jar. Seal and freeze at least 2 hours and up to 2 weeks.
  • To serve, gently turn jar to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.

1 cup rye whiskey
3/4 cup Campari
3/4 cup sweet vermouth, such as Carpano Antica
1/2 cup scotch
8 orange twists

BATCHED BOULEVARDIER

Some drinks are meant to be made and consumed immediately, others benefit from aging. The Boulevardier - a wintertime Negroni that substitutes bourbon for gin - swings both ways. Give this blend of bourbon, Campari and sweet vermouth time to mesh in a tightly sealed bottle in the fridge and the drink's texture skews softer and more velvety. This batch recipe is lightly diluted, enough to enjoy the drink up, without ice, but not so much that it can't be enjoyed over ice. One rule to follow: If you're letting the batch sit for more than two weeks, leave the water out and add it the day you're serving. Otherwise, marry it all, let it sit and drink as desired - or needed.

Provided by Rebekah Peppler

Categories     cocktails

Yield 6 (4-ounce) drinks

Number Of Ingredients 5



Batched Boulevardier image

Steps:

  • 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.
  • 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.

9 ounces bourbon or rye whiskey
6 ounces Campari
6 ounces sweet vermouth
3 ounces filtered water (or up to to 4 1/2 ounces water, if you prefer a more diluted drink)
Orange peels, for serving

AN ADAPTABLE OLD-FASHIONED COCKTAIL

The old-fashioned is infinitely forgiving. Originally named "whiskey cocktail," it's a stirred, spirit-forward drink classically based on bourbon or rye. But out of want or necessity, you can venture outside tradition. This version uses 2-to-1 "rich" simple syrup, which is sweeter and thicker than the standard 1-to-1 ratio of sugar and water, but allows you to use less without sacrificing texture. This cocktail offers many a substitution; the only nonnegotiable is to use a spirit you like, as it serves as leading lady in this cocktail hour.

Provided by Rebekah Peppler

Categories     cocktails

Yield 1 drink

Number Of Ingredients 6



An Adaptable Old-Fashioned Cocktail image

Steps:

  • Prepare the simple syrup: In a small saucepan, combine sugar with 1/4 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Refrigerate if not using immediately. (Remaining syrup will keep in the fridge for up to 1 month.)
  • Prepare the cocktail: In an ice-filled mixing glass, combine the whiskey, prepared syrup and bitters. Stir until well chilled, about 15 seconds. (If using a sugar cube, muddle it with a dash of water and the 3 to 4 dashes bitters before stirring it with the whiskey over ice.) Strain through a fine-mesh sieve into an ice-filled rocks glass and finish with the citrus twist.

1/2 cup granulated or turbinado sugar
Ice, as needed
2 ounces whiskey (such as bourbon or rye), brandy, rum or gin (or even 1 1/2 ounces tequila plus 1/2 ounce mezcal)
1/2 ounce 2-to-1 simple syrup (or to taste), or 1 sugar cube
3 to 4 dashes Angostura or orange bitters
Citrus twist (orange or lemon or whatever you have), or a maraschino cherry and a dash of its juice (optional)

THE BOULEVARDIER

A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni. In colder months, it's a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order. It's composed of two parts American whiskey, with one part each of sweet vermouth and Campari. Taken one way, it's a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it's a Negroni with whiskey in place of the gin.

Provided by Toby Cecchini

Categories     brunch, easy, cocktails

Number Of Ingredients 3



The Boulevardier image

Steps:

  • Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Protein 0 grams, Sodium 1 milligram, Sugar 0 grams

2 ounces rye or bourbon
1 ounces Campari
1 ounce sweet vermouth (I love a half and half mixture of Cinzano Rosso and Carpano Antica Formula).

BOULEVARDIER

This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the Dallas restaurant that supplied this recipe.

Provided by Robert Simonson

Categories     quick, cocktails

Yield 1 drink

Number Of Ingredients 4



Boulevardier image

Steps:

  • Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
  • Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams

1 1/2 ounces bourbon, preferably Maker's Mark
3/4 ounce sweet vermouth, preferably Dolin Rouge
3/4 ounce Campari
Twist of orange peel, for garnish

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