The Boulevardier cocktail, cousin to the Negroni, is made with whiskey instead of gin. While a traditional Negroni features the bitter of the beloved Campari and herbal flavors of gin, the whiskey in the Boulevardier mellows out the Campari, merging it into the warmth of the drink.
This cocktail will win you over during the cold winter months, when its rich flavors will take the chill off. Fair warning, you may want to drink it year round.
I’ve read that this cocktail was created by Erskine Gwynne, an American writer who founded a magazine in Paris called Boulevardier in the 1920s.
This recipe makes one drink.
Tips
- I used bourbon. Substitute rye whiskey if you want.
- The recipe calls for equal amounts of whiskey, vermouth and Campari. Some people prefer 1 1/2 ounces of whiskey, 3/4 ounce of vermouth and 3/4 ounce of Campari.
- Substitute a cherry for the orange if you like.
- I suggest serving this on the rocks. I like how the ice mellows the drink. If you prefer it straight up, add ice and the ingredients to a cocktail pitcher, stir and strain it into a stemmed glass (you know the drill).
Ingredients
To make a Boulevardier cocktail, you need the following ingredients.
- 1 ounce bourbon
- 1 ounce sweet (red) vermouth
- 1 ounce Campari
- Orange twist for garnish
Directions
In a cocktail pitcher, add the liquid ingredients. Stir.
Add several ice cubes to a glass. Pour the ingredients in the glass. Rub the orange twist lightly around the rim and use it to garnish the drink.
Take a sip.
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I am a big fan of the Negroni. Here are some other versions: