The Boulevardier cocktail, made with bourbon and Campari, has a smooth, smooth taste and a storied history. You’re not going to want to miss either.
Boulevardier. The very word sounds sorta regal, yes? Sorta conjures images of turn-of-the-20th-century Paris in the rain, yes? And it certainly tastes more than a little regal and rainy day-ish with its overtones of woodsiness and bitter and balance of dry and sweet. It’s essentially a Negroni made with smooth bourbon rather than gin. And it comes together with exceptionally readily available ingredients. Excuse us while we go pour ourselves another.–Renee Schettler Rossi
How did the Boulevardier get its name?
The authors of this recipe explains that this “mahogany sipper” boasts notes of “candied nuts and cigar.” They also explain that it was the drink of Alfred Vanderbilt’s nephew, Erskine Gwynne, who was the editor of the Parisian magazine, The Boulevardier. It’s an update of a drink called the Old Pal, replacing that cocktail’s rye whiskey and dry vermouth with bourbon and sweet vermouth. For a modern palate, we like to up the whiskey ratio a bit to let the bourbon shine. Dark and smooth, this is a stunning drink with well-balanced notes of grapefruit, wood, and caramelized sugar.”
- Quick Glance
- 5 M
- 5 M
- Serves 1 stingily, 2 graciously
- 2 ounces (60 ml) bourbon (preferably Buffalo Trace or Four Roses)
- 1 ounce (30 ml) Campari
- 1 ounce (30 ml) sweet vermouth (preferably Carpano Antica)
- Orange twist, for garnish
- 1. Stir the bourbon, Campari, and vermouth together in a tall glass with ice and strain it into a chilled coupe glass.
- 2. Garnish with an orange twist.
- 3. Before you’re finished, make yourself another.