Boulevardier Cocktail
A cognac and lemon twist on the classic boulevardier cocktail made with bourbon, cognac, Campari and sweet vermouth.
Servings: 1 cocktail
Ingredients
- 1 1/2 ounces bourbon
- 3/4 ounce Campari
- 3/4 ounce sweet vermouth
- Orange peel twist
Instructions
- In a mixing glass, combine bourbon, Campari, and sweet vermouth. Fill the glass halfway with ice, then stir vigorously about a dozen times.
- Strain into a chilled double old-fashioned glass over a large ice cube.
- Squeeze/twist the orange peel over the glass to extract oils, rub the peel around the outer rim of the glass and serve.
Notes
Typically the Boulevardier is made only with whiskey, however, sometimes I like to do a 50-50 split of cognac and bourbon to add yet another dimension of flavor.
For expressing the orange peel: point the outer peel (non-pith side) outward facing the drink and gently squeeze the edges so the oils spray out over the top of the drink. If done properly, you can see an oily film floating on the surface of your cocktail. The aroma should hit your nose as you sip.
Use a Y-peeler for making citrus peels. This is the easiest way to get a thin peel with minimal pith.
Chill your glasses ahead of time in the freezer to keep your drinks cooler for longer. This is one of my favorite tricks in the summer.
Use a clear ice tray to easily make crystal clear ice at home with little effort.
Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 9.6g | Sugar: 9g