Batched Boulevardier

By Rebekah Peppler

Batched Boulevardier
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Rating
4(542)
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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.

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Ingredients

Yield:6 (4-ounce) drinks
  • 9ounces bourbon or rye whiskey
  • 6ounces Campari
  • 6ounces sweet vermouth
  • 3ounces filtered water (or up to to 4½ ounces water, if you prefer a more diluted drink)
  • Orange peels, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

198 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

4 out of 5
542 user ratings
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Comments

will

It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses. No need for google converters.

Barbara from Ottawa

Darlings, stop quibbling about metric and Imperial. No one has talked about what a fabulous drink this is! I made a one-liter batch last Wednesday. Tasted nice but a bit harsh. By Friday night, when I brought it to a weekend getaway with friends, it had developed a lovely, smooth flavor with a pleasing bitterness from the Campari. I used a good bourbon -- may try rye next time, and there will definitely be a next time! No more Manhattans for me -- this is more interesting!

dede.heath

It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses.

Charlesj

It is worth investing in a high-quality vermouth such as Carpano Antica - it has much more depth than the cheaper brands and will elevate the quality of your end result.

Camille

The Boulevardier has long been my favorite cocktail, but this recipe isn't quite it. Reduce the Campari by at least half. I tried this ratio it was far too bitter.

Allison

Perfect ratio - this was excellent to have in the fridge for Christmas. I made it 2-3 days before we drank it, and it was great!

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