Boulevardier

Wow… it is Friday. It is the last day of March. The sun is shining and we had a beautiful Spring day in the Pacific Northwest. Now it is cocktail time and I am seeking something robust and interesting. I think a Boulevardier will fit the bill nicely. Rye Whiskey paired with sweet vermouth and Campari makes a simple, clean, yet robust and flavorful drink – a little spice from the rye, a little sweet from the vermouth and a little bitter from the Campari. This cocktail is a cousin to the Negroni (which is made with gin instead of whiskey) and Manhattan (which is whiskey and sweet vermouth). Since I like Manhattans, upgrading to a Boulevardier was an easy jump. Are you ready to jump up to the Boulevardier? You won’t regret it!

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Boulevardier

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Ingredients

1 part rye whiskey
1 part sweet vermouth
1 part Campari

Instructions

In a mixing glass with cracked ice, add the whiskey, vermouth, and Campari.
Swirl well to combine and chill.
Strain the cocktail in a chilled cocktail glass over ice.
Garnish with an orange twist and smoked cherry.

Notes

Some recipes for this drink call for doubling the whiskey portion. I suggest you play with the proportions to suit your own tastes.

In a mixing glass with cracked ice, add the whiskey, vermouth, and Campari. Swirl well to combine and chill. Strain the cocktail in a chilled cocktail glass over ice. Garnish with an orange twist and smoked cherry.