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Scotchy Boulevardiers for a Crowd

4.5

(4)

Photo of Scotch Boulevardier Cocktails
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Meet the negroni’s wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like this variation on the boulevardier with a mix of rye and scotch, which makes it a little more savory. (If you don’t have scotch though, feel free to substitute more rye.) Making this big batch in advance means you don’t have to stir each cocktail to serve.

Recipe information

  • Total Time

    2 hours 15 minutes

  • Yield

    8 servings

Ingredients

1 cup rye whiskey
¾ cup Campari
¾ cup sweet vermouth, such as Carpano Antica
½ cup scotch
8 orange twists

Preparation

  1. Step 1

    Combine rye, Campari, vermouth, scotch, and ½ cup plus 1 Tbsp. water in a quart-size jar. Seal and freeze at least 2 hours and up to 2 weeks.

    Step 2

    To serve, gently turn jar to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.

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Reviews (4)

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  • Love this! I made it for one, 2oz, 3/4oz, 1T. I was out of rye so I substituted bourbon, topped it off with Laphoaig 10 year.

    • Tess

    • Texas

    • 3/5/2023

  • The question begs to be asked: What effect does 1 tablespoon of water have up against that quantity of alcohol.

    • Anonymous

    • Seattle, WA

    • 3/31/2022

  • As a boulevardier fan, That smokiness from the scotch won me over. this ones a keeper.

    • robgipe9506

    • Harlan KY

    • 11/18/2019

  • A nice variation on a classic! In reply to the reviewer from Seattle, I think that 1 TBL of water is meant to replace the melted ice you’d get when you chill a cocktail in a shaker with ice. If you were to cut down the recipe to one or two drinks and use a shaker with ice to chill it instead of the freezer, you would want to omit that extra water.

    • Anonymous

    • Portland, ME

    • 12/8/2022

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