Balsamic Boulevardier Recipes

Steps:

• In a small saucepan over low heat, reduce the balsamic vinegar and agave nectar until syrupy, about 10 minutes. Set aside and let cool completely. Pour out onto a plate, creating a flat layer.
• Dip the rim of a martini glass in the balsamic/agave reduction.
• To a cocktail shaker filled with ice (preferably one large cube), add the vermouth, rye and Aperol. Stir thoroughly, then slowly strain into the rimmed martini glass.

Steps:

• Pour the rye, Campari and vermouth into a pitcher and refrigerate until chilled. Serve with an orange peel twist.

Steps:

• Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
• Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.

Steps:

• 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.
• 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.

Steps:

• In a cocktail shaker, add Campari, vermouth, and bourbon. For a straight-up boulevardier, fill a coupe glass with ice cubes to chill. Meanwhile, fill the cocktail shaker with ice cubes. Cover and shake briefly, about 5 seconds. Discard the ice cubes from the coupe glass. (If using a rocks glass, fill it with ice cubes.) Uncover the shaker and, using a strainer, pour the cocktail into the glass. Finish by placing a twisted orange peel directly on top of the cocktail. Serve immediately.