Boulevardier Part-ay
pronounced ‘bool-uh-vahr-dee-ay’
Here’s a batched cocktail perfect for early summer parties. Though it’s usually thought of as a winter cocktail, serving a Boulevardier on the rocks lightens it up enough to be refreshing anytime.
Named for the Paris boulevards so well-trod by American expats, the Boulevardier happens to be delicious made with bourbon and also happens to be the favorite drink of our pal Chef Kristin Smith.
6 ounces bourbon or rye whiskey
4 ounces Campari
4 ounces sweet vermouth
2 ounces filtered water (or up to to 4½ ounces water, if you prefer a more diluted drink)
Orange peels, for serving
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 an appropriately sized bottle; seal and chill in the refrigerator for at least 2 hours or up to 2 weeks.
To serve, pour 4 ounces Boulevardier into your iced glass of choice. 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.
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