Boulevardier
A Negroni with bourbon instead of gin. Richer, warmer and just as bittersweet.
Stirred · Rocks glass · Medium · about 3 minutes · about 24% ABV
Ingredients
- 40 ml Bourbon
- 25 ml Campari
- 25 ml Sweet vermouth
- Orange twist (garnish)
Method
- Pour 40 ml bourbon into the mixing glass
- Pour 25 ml Campari into the mixing glass
- Pour 25 ml sweet vermouth into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
A little more bourbon than the other two keeps it from tasting too sweet.
About the Boulevardier
The Boulevardier was created by Erskine Gwynne, an American writer who ran a magazine called Boulevardier in 1920s Paris. It was printed in Harry MacElhone's 1927 book Barflies and Cocktails. It is essentially a Negroni with whiskey instead of gin.
The aperitivo family. Italian aperitivo culture grew up in the cafés of Milan and Turin in the 1800s. Sweet vermouth was created in Turin in 1786 and Gaspare Campari opened his café in 1860. Bitter drinks like the Americano and the Negroni were made to sharpen the appetite before dinner, so they balance bitter and sweet and stay moderate in strength.
Boulevardier FAQ
What's in a Boulevardier?
40 ml bourbon, 25 ml campari, 25 ml sweet vermouth, garnished with orange twist.
How strong is a Boulevardier?
About 24% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Boulevardier?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Boulevardier in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
