You can’t go wrong, so try adding your own twist and ring in the new year in style!<\/p>\n
KC Style Boulevardier<\/strong> 1 1\/2 ounce Rye Whiskey<\/p>\n 3\/4\u00a0ounce Spiced Vermouth (*Recipe Follows)<\/p>\n 3\/4\u00a0ounce Aperol<\/p>\n Garnish: orange peel<\/p>\n 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\u00a0an orange peel expressing the oils over the glass before serving.<\/p>\n *Spiced Vermouth Makes 2 cups (16 ounces)<\/em><\/p>\n 8 strips of orange peel Combine ingredients in a pretty bottle. Allow to sit, refrigerated, for at least two days before using. <\/p>\n Recipe by:\u00a0Kathy Casey<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Add a\u00a0little class\u00a0to your New Year’s Eve cocktail selection this year with\u00a0a sipper that is sure to set the mood for sophistication –\u00a0the classic Boulevardier.\u00a0A must for a night of celebration – it is also a great cocktail to add your\u00a0own spin on as well! I like it more spirit forward and made with lighter […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11771,11761],"tags":[695,4692,11794,505,699,7,1456,1296,293,2164,2435,922,887,2349,8213,4723,888],"class_list":["post-1369","post","type-post","status-publish","format-standard","hentry","category-cocktail-recipes","category-liquid-kitchen-blog","tag-allspice","tag-aperol","tag-boulevardier","tag-classic-cocktails","tag-cloves","tag-cocktails","tag-cranberries","tag-ginger","tag-kathy-casey","tag-orange-peel","tag-red-vermouth","tag-rum","tag-rye-whiskey","tag-spiced-rum","tag-spiced-vermouth","tag-vermouth","tag-whiskey"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1369"}],"version-history":[{"count":3,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions"}],"predecessor-version":[{"id":32829,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions\/32829"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes 1 drink<\/p>\n
\n<\/b>Great to use in any cocktail calling for red vermouth such as a Negroni. Or serve it over ice as an aperitif.\u00a0 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.<\/p>\n
\n2 large slices of fresh ginger
\n4 whole allspice
\n10 whole cloves
\n1\/3 cup fresh cranberries
\n2 ounces spiced rum
\n2 cups sweet red vermouth<\/p>\n
\nStore refrigerated for up to a month. Flavors will intensify, strain if desired.<\/p>\n