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Boulevardier – KC Style

Add a little class to your New Year’s Eve cocktail selection this year with a sipper that is sure to set the mood for sophistication – the classic Boulevardier. A must for a night of celebration – it is also a great cocktail to add your own spin on as well!

I like it more spirit forward and made with lighter Aperol which adds a light bitterness and a touch of orange, stirred and served over large format ice. A little different from the traditional 1-1-1 ratio with Campari and lemon.

But there are lots of other variations too, like this beautiful VSOP Boulevardier by Fairmont Tastemakers. A split of Gentleman Jack and Remy Martin VSOP elevate this cocktail to a whole new level.

You can’t go wrong, so try adding your own twist and ring in the new year in style!

KC Style Boulevardier
Makes 1 drink

1 1/2 ounce Rye Whiskey

3/4 ounce Spiced Vermouth (*Recipe Follows)

3/4 ounce Aperol

Garnish: orange peel

Measure the rye, Spiced Vermouth and Aperol into a mixing glass. Fill 3/4 full with ice. Stir with a bar spoon until well chilled. Strain into a rocks glass with a large format ice cube. Garnish with a an orange peel expressing the oils over the glass before serving.

*Spiced Vermouth
Great to use in any cocktail calling for red vermouth such as a Negroni. Or serve it over ice as an aperitif.  The addition of the spiced rum helps stabilize the vermouth to last longer. For a summer variation substitute the cranberries for fresh blackberries and the orange peel for lemon peel.

Makes 2 cups (16 ounces)

8 strips of orange peel
2 large slices of fresh ginger
4 whole allspice
10 whole cloves
1/3 cup fresh cranberries
2 ounces spiced rum
2 cups sweet red vermouth

Combine ingredients in a pretty bottle. Allow to sit, refrigerated, for at least two days before using.
Store refrigerated for up to a month. Flavors will intensify, strain if desired.


Recipe by: Kathy Casey