As the weather turned cooler, I transitioned from my summertime Aperol spritzes to the harsher negroni. Soon after, I discovered the boulevardier — a riff off of the negroni utilizing bourbon rather than gin. These cocktails lend a slight sweetness that rounds out the bitterness of the amaro, which I adored. But why not swap the orange slice of the negroni for a blood orange in the new year, and supplement with some Solerno blood orange liqueur? Thus this high-octane cocktail with a bittersweet balance was born! (I even made them in batch form for my New Year’s Eve party!)
1 oz bourbon (I used Bulleit bourbon here, but love Leopold’s)
1 oz sweet vermouth (Cinzano Rosso adds an extra red color)
1 oz Campari
1/2 oz Solerno blood orange liqueur
Blood orange slice or peel for garnish
Add bourbon, vermouth, campari, and solerno to mixing glass with ice. Stir until icy cold. Add ice cube to glass and pour cocktail over. Garnish with a slice of blood orange in the glass or a strip of peel. Enjoy!