Batched Boulevardier
Sure, cocktails are designed for immediate preparation and consumption, while others flourish with a bit of aging. The Boulevardier, essentially a Negroni with bourbon instead of gin, falls into both categories. Allowing this blend of bourbon, Campari, and sweet vermouth to meld in a tightly sealed bottle in the refrigerator transforms the drink's texture into a smoother and more velvety experience.This batch recipe is mildly diluted, striking the right balance between enjoying it straight, without ice, and over ice. However, one crucial rule to remember: If you plan to let the batch sit for more than two weeks, omit the water and add it on the day you intend to serve. Otherwise, combine everything, let it rest, and enjoy it at your leisure or when needed.
Instructions
- Combine the bourbon, Campari, sweet vermouth, and water in a spouted measuring cup, pitcher, or medium bowl. Use a funnel if necessary to pour the cocktail blend into a 750-milliliter bottle. Seal the bottle and chill it in the refrigerator for at least 2 hours or up to 2 weeks.
- When you're ready to serve, pour 4 ounces of the Boulevardier into a lowball or coupe glass. Hold an orange peel by its long edges, with the skin facing down into the glass, and gently pinch the peel to release the citrus oils. Then, add the peel to the glass and serve.