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Bottled boulevardier

Ingredients

Ratios

• 3 parts bourbon
• 2 parts Campari
• 2 parts sweet red vermouth
• 1 part water

For a 1L bottle

• 375ml bourbon
• 250ml Campari
• 250ml sweet red vermouth
• 125ml water

Directions

1. Combine the bourbon, Campari, sweet vermouth and water in a spouted measuring cup or pitcher, or a medium bowl. Pour the cocktail blend, using a funnel if needed, into a 750-milliliter bottle; seal and chill in the refrigerator for at least 2 hours or up to 2 weeks.
2. To serve, pour 4 ounces Boulevardier into a lowball or coupe glass. Holding an orange peel by its long edges, skin facing down into the glass, pinch the peel to release the citrus oils, then add it to the glass and serve.

Reference

• https://cooking.nytimes.com/recipes/1020675-batched-boulevardier