Boulevardier Recipe
Sazerac Rye Whiskey & Campari and Punt en Mes Vermouth. Served on the rocks. Garnished with a flamed orange peel.
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Ingredients
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Cocktail Ingredients
Method
Preparation Instructions
- 1
Chill the Glass
Begin by chilling a rocks glass by filling it with ice water and setting it aside.
- 2
Mix the Ingredients
In a mixing glass filled with ice, combine Sazerac Rye Whiskey, Campari, and Punt e Mes Vermouth.
- 3
Stir
Stir the mixture for about 30 seconds until well chilled.
- 4
Prepare the Glass
Empty the ice water from the chilled glass and fill it with fresh ice cubes.
- 5
Strain
Strain the mixed cocktail into the prepared rocks glass over the ice.
- 6
Flame the Orange Peel
Take the orange peel and hold it over the drink, skin side facing the cocktail. Use a lighter or match to flame the peel briefly to release the oils, then drop it into the drink as garnish.
