The Boulevardier swaps Gin for Bourbon in “the Negroni’s long-lost autumnal cousin.”
I found Paul Clarke’s quote to be spot on. This cocktail would be oh so good after an evening of hayrides and pumpkin picking. I’ve been playing around with a few Campari cocktails lately and this one seems to be the one I keep going back to this October.
- 1 1/2 parts Bourbon or Rye
- 1 part Campari
- 1 part Sweet Vermouth
- Orange Peel for Garnish
- Pour ingredients over cracked ice in a mixing glass. Stir well and strain in to a chilled glass.
- Express orange peel oils over cocktail, rub the rim with peel before garnishing.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.