The Boulevardier is my go-to cool-weather drink, but this extra-bitter version from Brandon Lockman, lead bartender at Red Star Tavern in Portland, Oregon, gives the classic a run for its money. There's an ample pour of rye whiskey to start, layered with rich red Campari. But instead of sweet vermouth, Lockman calls for a mix of orange liqueur and cinnamon-y, cardamom-y Amaro Ramazzotti. The drink is a bit less fruity than a Boulevardier, with a kick of spice.
Pierre Ferrand's fragrant, balanced Dry Curaçao (search for it online here) is truly best in this recipe; substitutes like Cointreau and Grand Marnier throw the drink out of whack. And don't even think about anything blue—those bottles are a different beast altogether.
1 1/2 ounces (45ml) rye whiskey
3/4 ounce (22ml) Campari
1/2 ounce (15ml) Amaro Ramazzotti
1/4 ounce (7ml) Pierre Ferrand Dry Curaçao
Dash Peychaud's Bitters
Orange twist, for garnish
Add rye whiskey, Campari, Ramazzotti, curaçao, and bitters to a rocks glass and add ice. Stir until well chilled, garnish with orange twist, and serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 16g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|