Best Big Batch Boulevardier Recipes
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
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.
BIG BATCH BOULEVARDIER
Provided by Geoffrey Zakarian
Categories beverage
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Pour the rye, Campari and vermouth into a pitcher and refrigerate until chilled. Serve with an orange peel twist.
BALSAMIC BOULEVARDIER
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.
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
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.
BOULEVARDIER
Steps:
- Stir all ingredients with ice. Strain into a chilled coupe glass.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 1 milligram, Sugar 0 grams
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