Old Fashioned Cocktails – Boulevardier:
When was the Boulevardier Invented?
The Boulevardier cocktail originated in the United States during Prohibition, when a large number of American bartenders fled their homes to the European continent, and it was this situation that led Harry MacElhone, the creator of the classic cocktail, to go to Europe, not only to expose bartenders to new spirits but also to promote the history of producing quality cocktails in the United States.
Replace the dry gin in the Negroni with whiskey and you get the Boulevardier. The combination of vermouth and Campari is The most natural choice of aperitif, if you bring out a Negroni and a Boulevardier at a party, there is a good chance that your guests will not be disappointed!
What You Need
bourbon or rye whiskey
sweet vermouth
bitter orange aperitif (such as Campari®)
twist lemon
How to Make a Boulevardier
- Fill a mixing glass or cocktail shaker with ice.
- Add the whiskey, sweet vermouth, and Campari to the mixing glass or shaker.
- Stir well using a bar spoon or stirring rod for 30 seconds to 1 minute.
- Strain the mixture into a chilled rocks glass or coupe glass over a large ice cube.
- Garnish with a twist of orange peel by expressing the oils over the drink and rubbing the peel around the rim of the glass before dropping it in.
Tip For Making a Boulevardier
- One important tip for making a perfect Boulevardier is to use high-quality ingredients, especially when it comes to the whiskey and vermouth. Look for a quality bourbon or rye whiskey that has a good balance of sweetness and spice, and a sweet vermouth that is not too sweet and has a complex flavor.
- The Campari is a key ingredient that adds a bitter note and a bright red color to the drink, so use a fresh bottle of Campari to ensure that the flavor is not too overpowering. When mixing the drink, use a bar spoon or stirring rod to stir the ingredients rather than shaking them, which can lead to over-dilution and a less smooth mouthfeel.
- Finally, make sure to strain the drink into a chilled glass and use a large, single ice cube if desired to keep the drink cold without watering it down too much. With these tips, you can create a perfectly balanced and flavorful Boulevardier every time.
Frequently asked questions
What is the difference between a Boulevardier and a Negroni?
The Boulevardier and Negroni are both classic cocktails that are made with a combination of whiskey, vermouth, and Campari, but the main difference between the two drinks is the base spirit. The Negroni is made with gin, while the Boulevardier is made with bourbon or rye whiskey. The whiskey gives the Boulevardier a richer, deeper flavor profile, while the gin in the Negroni provides a more botanical and floral flavor. The Boulevardier also tends to be a bit stronger and more warming than the Negroni.
What type of whiskey is best for making it?
The type of whiskey you use in this cocktail is a matter of personal preference, but most bartenders and cocktail enthusiasts prefer to use a high-quality bourbon or rye whiskey. The whiskey should be aged and have a complex and nuanced flavor that can stand up to the other ingredients in the drink. Some popular bourbons for making a Boulevardier include Bulleit, Maker’s Mark, and Woodford Reserve, while popular rye whiskeys include Rittenhouse and Sazerac.
What type of vermouth is best for making it?
As with the whiskey, the type of vermouth you use in it is a matter of personal preference. However, most bartenders recommend using a high-quality sweet vermouth that has a good balance of sweetness and bitterness. Some popular sweet vermouths for making a Boulevardier include Carpano Antica Formula, Cocchi Vermouth di Torino, and Dolin Rouge.
Can I use a different type of bitter liqueur in place of Campari?
While Campari is the traditional bitter liqueur used in a Boulevardier, you can experiment with other bitter liqueurs to create a variation on the drink. Some bartenders like to use Aperol, which has a similar flavor profile to Campari but is less bitter, while others prefer to use Cynar, which is made from artichokes and has a slightly earthy and herbal flavor. You can also experiment with other bitter liqueurs to create a unique twist on the classic cocktail.
Can I make this cocktail in advance?
While the Boulevardier is best enjoyed fresh, you can make a large batch of the cocktail in advance for a party or event. Mix together the whiskey, vermouth, and Campari in a large container and store it in the refrigerator until ready to serve. When you’re ready to serve the cocktail, pour it into a shaker with ice and shake well before straining it into individual glasses. This method will ensure that the ingredients are well mixed and the cocktail is cold and refreshing.
Boulevardier
The Boulevardier cocktail originated in the United States during Prohibition, when a large number of American bartenders fled their homes to the European continent, and it was this situation that led Harry MacElhone, the creator of the classic cocktail, to go to Europe, not only to expose bartenders to new spirits, but also to promote the history of producing quality cocktails in the United States.
Replace the dry gin in the Negroni with whiskey and you get the Boulevardier. The combination of vermouth and Campari is
The most natural choice of aperitif, if you bring out a Negroni and a Boulevardier at a party, there is a good chance that your guests will not be disappointed!
Ingredients
- 1½ oz bourbon whiskey
- 1 oz sweet vermouth
- 1 oz bitter orange aperitif (such as Campari®)
- 1 twist lemon
Instructions
Fill a cocktail shaker with ice; add whiskey, sweet vermouth, and Campari®. Stir and strain into a chilled martini glass; garnish with lemon twist.
