The Boulevardier is a simple variation on the classic Negroni, made with whiskey, sweet vermouth, and Campari.
The Boulevardier is thought to have been designed in Paris in the 1920s by an American. Despite being over a century old, the boulevardier has seen a revival in popularity in the last decade or so.
The Negroni is made with equal parts Campari, sweet vermouth, and gin. The boulevardier is made in the same manner, but with bourbon rather than gin. Although it is only a one-ingredient change, it has a significant impact on the overall effect.
The cocktail can be served up or on the rocks. In either case, give it a good stir on ice before serving. The water helps to smooth out the drink.
Finishing your boulevardier with a garnish is a nice touch. The following are some nice options:
- Orange peel
- Lemon twist
- Maraschino cherry
Ingredients
(Makes 1 Serving)
- 1 1/2 ounces bourbon or rye
- 1 ounce Campari
- 1 ounce sweet vermouth, such as Carpano Antica or Dolin
- Orange peel or maraschino cherry, for garnish
- Ice
How to Make it
Step 1
Fill an old-fashioned glass with ice.
Step 2
Pour in 1 1/2 ounces bourbon or rye, 1 ounce Campari, and 1 ounce sweet vermouth.
Step 3
Stir until well-chilled, about thirty seconds.
Step 4
Serve on the rocks or strain into a coupe glass.
