BIG BATCH BOULEVARDIERS
Boulevardiers’ origin dates to Paris in the 1920s. American expat Erskine Gwynne is credited with inventing the tasty concoction, giving it a name that honors those who frequent Parisian boulevards. The cocktail can be thought of as either a bittersweet Manhattan variation or a whiskey Negroni (you can think of the Negroni as a Boulevardier variation, because Boulevardiers appeared in print long before the Negroni).
According to the authors of America’s Test Kitchen’s book “How to Cocktail,” the cocktail originally called for equal parts bourbon or rye, Campari and sweet vermouth. But when they put their version together, they reasoned that a smaller ratio of Campari allowed the drink to walk a fine line between bitter and sweet while maintaining a rich lushness. And they point out that because water is added to the mix, no ice is needed. The water ensures the right amount of dilution.
Yield: 8 cocktails
INGREDIENTS
12 ounces rye or bourbon
8 ounces Campari
8 ounces sweet vermouth
8 ounces water
Garnish: 8 orange twists, see cook’s notes PROCEDURE
Cook’s notes: To make a citrus twist, use a paring knife or a swivel-bladed vegetable peeler to remove a long, wide strip of peel. Try not to take too much white pith along with the colored portion of peel.
1. Combine rye, Campari, vermouth and water in a serving pitcher or large container. Cover and refrigerate until well chilled, at least 2 hours.
2. Stir to recombine, then serve in chilled cocktail glasses, garnishing each with an orange twist. Big batch Boulevardiers may be refrigerated for up to 1 month, well-sealed.
Source: “How to Cocktail,” by America’s Test Kitchen (America’s Test Kitchen, $24.99)