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"Royal Boulevardier" from the Hotel Vier Jahreszeiten, Hamburg

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Ingredients for 1 servings:

  • 4 ½ cl whiskey (Glenfiddich 18 year Scotch Whiskey)
  • 3 cl Vermouth (Antica Formula Vermouth)
  • 1 ½ cl Aperol
  • 1 tsp maple syrup
  • Orange zest(s) as garnish

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

cocktail

Stir all ingredients thoroughly in a mixing glass or shaker over ice cubes and strain into a chilled cocktail glass. Garnish with a thin piece of orange zest (a thin piece of orange peel) using a knife or zester and press it over the drink to release the essential oils. The orange zest can then be used as a garnish. Alternatively, the cocktail can be served directly in a whiskey tumbler over ice cubes. This recipe is recommended by the Fairmont Hotel Vier Jahreszeiten Hamburg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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