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.
- Yield:Makes 1 cocktail
- Active time: 3 minutes
- Total time:3 minutes
- 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.