Boulevardier Recipe

Chill glass

Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Measure

Measure 1.5 oz rye whiskey, 1 oz Campari, and 1 oz Dolin Rouge (sweet vermouth) into a mixing glass or a large mixing vessel.

Add ice and stir

Fill the mixing glass with plenty of ice (about 1 cup). Stir gently with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted — the glass should feel very cold and the exterior of the mixing glass should frost slightly.

Strain

Discard ice or water from the chilled serving glass. Using a julep or Hawthorne strainer, strain the cocktail from the mixing glass into the chilled coupe or rocks glass. For a Boulevardier on the rocks, strain over one large ice cube in a rocks glass; for a neat pour, strain into a chilled coupe.

Express orange oil and garnish

Take a piece of orange peel and hold it skin-side down over the drink. Firmly pinch or twist the peel to express the orange oils onto the surface of the cocktail, then rub the peel around the rim of the glass and drop it into the drink as a garnish.

Serve

Serve immediately. Sip slowly to appreciate the balance of bitter Campari, herbal sweet vermouth, and spicy rye.