Big Batch Boulevardiers

Why This Recipe Works

Depending on its permutation, you could think of the boulevardier as either a bittersweet Manhattan variation or a whiskey Negroni. (Or you could actually think of the Negroni as a boulevardier variation, since the recipe for the boulevardier appeared in print long before the Negroni.) Originally this cocktail called for equal parts bourbon or rye, Campari, and sweet vermouth. However, assertive Campari can be a bully in cocktails, so to keep it under control and prevent it from overwhelming the whiskey, we preferred a smaller ratio of Campari (and vermouth) to the rye. This allowed the drink to walk the fine line between bitter and sweet while maintaining a rich, lush texture. This is a great cocktail to make ahead in a bigger batch because it's both so simple and made up of spirits. What's more, the measured added water means that you don't even need to add ice cubes before serving. The water ensures the perfect amount of dilution so that you can serve this cocktail straight up to your guests, right from the fridge.