Boulevardier Cocktail Recipe

Boulevardier cocktail recipe. The Boulevardier cocktail is a classic Prohibition-era cocktail made with bourbon whiskey, Campari, and sweet vermouth.

The word boulevardier is translated loosely to mean man-about-town. The word was first referenced in a Parisian magazine called Boulevardier, which was created by Erskine Gwynne in the 1920s and aimed at expatriates living there.

The drink was brought to life and popularized in 1927 when Harry MacElhone included it in his book, “Barflies and Cocktails”. It was credited to Gwynne Price, one of MacElhone’s regulars. It’s a good story just like the drink it created. The Boulevardier is a sub of the Negroni that is well-known for its balanced levels of bitterness, booze, and sugar.

The flavor of the Negroni is crisp and bracer, while the Boulevardier is rich and warming- exactly want you want on a chilly winter’s evening. When making the Boulevardier, choose your ingredients carefully. The best examples are ones where the base spirit and sweet vermouth blend well together.

Now’s not the time to be cheap with either, as both contribute to the balance of weight and flavor in your cocktail. Most recipes use bourbon, but some prefer rye whiskey for its spicy taste. Both drinks have their pros&cons, but a lot of bartenders today are going for the bourbon version.

While the Negroni calls for equal parts of its ingredients, this recipe (like many others) features more whiskey – enough to balance out the bitter Campari and rich, herbal vermouth. Pour all ingredients into a glass over ice. Garnish with an orange twist.

Boulevardier Cocktail Recipe

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Ingredients

• 1¼ oz (37 ml) Bourbon
• 1 oz (30 ml) Campari
• 1 oz (30 ml) sweet vermouth
• orange twist

Method