Scotchy Boulevardiers for a Crowd
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Photo by Joseph De Leo, Food Styling by Anna Stockwell
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.
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