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
Preparation
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.
Recipe notes
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