Big Batch Boulevardier Recipes

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.

Steps:

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

Steps:

• In a small saucepan over low heat, reduce the balsamic vinegar and agave nectar until syrupy, about 10 minutes. Set aside and let cool completely. Pour out onto a plate, creating a flat layer.
• Dip the rim of a martini glass in the balsamic/agave reduction.
• To a cocktail shaker filled with ice (preferably one large cube), add the vermouth, rye and Aperol. Stir thoroughly, then slowly strain into the rimmed martini glass.

Steps:

• Pour the bourbon, vermouth and Campari into a mixing glass, jug or cocktail shaker. Add a large handful of ice, and stir until the outside of the glass feels very cold.
• Strain the cocktail into an ice-filled tumbler, and garnish with a twist of orange peel.