This is a variation on the Boulevardier (which calls for bourbon), which is itself a variation on the Negroni (which calls for gin; see related recipes). Note that this cocktail calls for dry -- and not sweet -- vermouth, like the other drinks.
- 1 1/2 ounces rye whiskey
- 3/4 ounce dry vermouth
- 3/4 ounce Campari (may substitute Gran Classico Bitter or Luxardo)
Combine the rye whiskey, vermouth and Campari in a mixing glass, then fill halfway with ice.
Stir vigorously, then strain into a chilled cocktail (martini) glass.
Adapted from a recipe by Seattle cocktail blogger Paul Clarke, on SeriousEats.com.
Tested by Tim Carman.
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