It’s puzzling that the Boulevardier cocktail hasn’t found wider fame in the current fast-moving mixology environment, where old and storied is as revered as bitter and brown. Ask most mustached bar wags what their favorite cocktail is and a strong percentage would cite either the Negroni or the Manhattan. No surprise there; these are bedrock classics. Ask those same self-anointed experts to make you a Boulevardier and a strong percentage might be left scratching their heads. The Boulevardier is a marvel of a cocktail with an enviably colorful peerage, and it’s effectively the bastard child of those two other cocktails. In colder months, it’s a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order. It’s composed of two parts American whiskey, with one part each of sweet vermouth and Campari. Taken one way, it’s a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it’s a Negroni with whiskey in place of the gin.
Ingredients
- 2 ounces rye or bourbon
- 1 ounces Campari
- 1 ounce sweet vermouth (I love a half and half mixture of Cinzano Rosso and Carpano Antica Formula).
- Nutritional Information
Nutritional analysis per serving (2 servings)
140 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 2 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.
Dining and Cooking