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Prep time
5 minutes
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makes
2 cocktails
Author Notes
I like my desserts sweet and my drinks strong, so I think this pastry-inspired riff on the Boulevardier is a match made in heaven. The cocktail incorporates fresh vanilla bean, which underscores the warm caramel notes of Maker’s Mark 46®. It’s a subtly sweet yet elegant touch that elevates an already perfectly balanced drink. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties. Order a bottle of Maker's Mark to make this cocktail (and many more).
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Ingredients
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½
fresh vanilla bean pod
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3
parts Maker’s Mark 46®
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2
parts sweet vermouth
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2
parts red Italian bitter (like Campari)
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Fresh orange peel, for garnish
Directions
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Using a sharp knife, cut open the vanilla bean pod lengthwise, and use the back of the knife to carefully scrape the inside of the pod to extract the vanilla bean. Add the vanilla bean extract and the pod to a mixing glass.
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Add the Maker’s Mark 46®, sweet vermouth, and Campari and stir to combine, breaking up the vanilla bean extract. Add ice and stir until well chilled.
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Strain into a rocks glass over one large ice cube. Garnish with the orange peel and serve immediately.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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