Boulevardier

Making Boulevardier

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Fill a mixing glass with ice. Add the bourbon, sweet vermouth and Campari.

   Mark done

2. Stir with a long spoon for 30 seconds, until the outside of the glass is frosted and cold.

   Mark done Start 30 sec timer

3. Put a single large ice cube in a rocks glass and strain the drink over it. For a drink served up, strain it into a chilled coupe.

   Mark done

4. Hold the strip of orange peel over the drink, skin side down, and squeeze it to release the oils. Rub the peel round the rim, drop it in and serve.

   Mark done

Small Things That Help

• Use a good sweet vermouth and keep it in the fridge once it is opened. Vermouth is a wine, and it turns flat and sour within a few weeks if kept at room temperature.
• Stir the drink for a full 30 seconds. It needs the water from the melting ice to soften the bitterness, and a short stir gives a harsh drink.
• Use a bourbon with a high proportion of rye, or a rye whiskey, if you like a drier and spicier drink. A sweet, wheated bourbon makes a softer one.

Serving Suggestions

• Salted nuts
• Dark chocolate
• Aged cheddar

Keeping and Reheating

Best made to order. For a party, mix the three ingredients in a bottle in the ratio above, add a splash of water and keep it in the fridge, then pour over ice.

Boulevardier: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.