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Boulevardier

The Boulevardier is a drink that has seen a recent surge in popularity thanks to a growing interest among bar patrons in classic cocktails.

Boulevardier cocktail recipe

Closely related to the more oft consumed Negroni, this drink got its start in Paris in the 1920s and was aptly named for the “men about town” who toasted with them.

The history of early cocktails such as these can be murky, but in this case, the Negroni was around for nearly ten years before its cousin arrived on the scene.

How to Make a Boulevardier Cocktail

When cocktail hour finally arrives, chill your drink glasses before you begin building your drink.

Boulevardier cocktail recipe

Boulevardier

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

The Boulevardier can be served on the rocks if you prefer. Just be sure to strain
your concoction over fresh cubes if you are going to enjoy it on ice,
and get ready for the perfect combination of bitter, sweet, and smooth,
with a subtle kick of spirits.

Ingredients

  • 1.5 ounces bourbon
  • 1 ounce Campari
  • 1 ounce quality sweet vermouth
  • Orange twist to garnish (optional)

Instructions

  1. Fill your mixing glass with ice
  2. Using your jigger to measure your pour, add 1 ½ ounces bourbon, 1 ounce Campari, and 1 ounce sweet vermouth to the mixing glass
  3. Stir evenly for 30 seconds. Do not shake as it will cause the drink to foam
  4. Strain into chilled cocktail glass
  5. Use orange twist to garnish

Did you make this recipe?

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Kissing Cousins

Drinks are often loosely related to each other for a variety of reasons.

Sometimes a new cocktail is created because a bartender wanted to jazz up a classic; others are born after a tweak that a bartender made on something familiar, to satisfy the specific tastes of a guest.

Just as the Boulevardier was inspired by the Negroni, the Negroni, in turn is a spruced-up Americano.

classic Boulevardier drink

As the story goes, a man named Count Camillo Negroni came up with the idea for his namesake when he requested an Americano at a café in Florence, with gin in place of the soda water.

According to the anecdote, he had acquired a taste for a more substantial pour during his time in the American Wild West working as a rodeo clown and needed more of a kick than plain old soda water could offer.

Picking Your Poison

This cocktail is a happy combination of whiskey, Campari, and sweet vermouth. While it can be tempting to scrimp on quality to save money, don’t take this route when trying this recipe.

Each ingredient has an equally important role in the outcome of the drink, and a higher quality sweet vermouth will have you calling for another round.

Carpano Antica is as good as it gets; smooth, rich, and flavorful, and it’s guaranteed to transform your drink into something divine.

Crowd Pleaser

This can be served on the rocks if you prefer. Just be sure to strain your concoction over fresh cubes if you are going to enjoy it on ice, and get ready for the perfect combination of bitter, sweet, and smooth, with a subtle kick of spirits.

If you like it, you have socialite Erskine Gwynne to thank. He introduced the idea to legendary bartender Harry MacElhone, who kept the drink alive by publishing it in his bar book ABCs of Mixing Cocktails.

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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