The Boulevardier
In the world of whiskey cocktails, classics like the Manhattan and Old Fashioned often steal the spotlight. But nestled in the pages of mixology history is a gem that’s equally deserving of your attention: the Boulevardier cocktail.
If you’re a fan of bittersweet flavors (this is, after all, a whiskey Negroni), this one’s going to be right up your alley. And after going through all this info and checking out Chris’ video, you’ll be ready to mix up your very own Boulevardier at home!
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History of the Boulevardier
Picture it: Paris, the roaring 1920s. The cocktail scene was buzzing with creativity. But as with most classic cocktail history, the origins of this drink are a little convoluted.
Because it first appeared in Harry MacElhone’s recipe book Barflies in the late 1920s, some say that MacElhone– the legendary bartender & owner of Harry’s New York Bar in Paris– actually created the Boulevardier himself.
However, many say that the creator was Erskine Gwynne, an American writer in Paris who founded a monthly magazine called The Boulevardier. This is one of the more accepted stories of the creation of the Boulevardier drink.
And still others say that MacElhone actually created this simple cocktail for Gwynne in celebration of the latter’s literary magazine.
Will we ever truly know who created this classic recipe? Probably not. So let’s go ahead and move on to making the drink, shall we?
Photo by Riccardo Andolfo via www.unsplash.com
Boulevardier Ingredients
Originally, this was a twist on the classic Negroni, swapping out the gin for bourbon – a move that added depth and warmth to the drink.
It’s a spirit-forward, stirred cocktail that follows the formula of spirit, sweetener, and bitter component, much like the Negroni or even Manhattan (whiskey, sweet vermouth, and bitters).
Traditionally– if you follow the gin-based Negroni formula– the classic Boulevardier cocktail is an equal-parts drink, meaning all the components of this 3-ingredient drink are the same amounts:
- Bourbon or rye whiskey: This is personal preference, but I am a big fan of bourbon’s sweetness to play off the bitter notes of the Campari. Bourbon is more common, but of course feel free to switch out the bourbon for rye if you know rye is your thing. And if you’re a true whiskey lover without much loyalty to one style over the other, I recommend trying both and seeing which you like better.
- Campari: If you’re not familiar, Campari is a liqueur similar to Aperol but with an even more bitter taste. This Italian aperitif mixes bitter orange with herbs and woody elements.
- Sweet vermouth: This fortified wine adds a sweeter flavor profile and herbal notes that provide a more balanced taste against the Campari. (Just don’t confuse it for dry vermouth!)
- Bonus: Orange twist or cocktail cherry for garnish
These three simple ingredients come together to create a complex cocktail that’s both bold and balanced.
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How to Make a Boulevardier
Essentially, this drink is a bourbon Negroni (or rye, if that’s what your heart desires). Being equal parts of all three ingredients, it’s pretty straightforward to make, with very little prep time. Watch how Chris does it, and stick around for really interesting, complicated version.
And if you are observing Dry January, consider getting alcohol-free spirits to make a non-alcoholic version!
Variations of this Classic Whiskey Cocktail
Like most classic cocktails, the Boulevardier has inspired numerous riffs and variations. Some adventurous mixologists have swapped out bourbon for other spirits like mezcal or aged rum, for example.
Others experiment with different Amari, creating delightful variations of this beloved drink. Don’t be afraid to get creative and make it your own – that’s the beauty of cocktail crafting!
Here are some of our favorite alternate versions:
- Up the alcohol: One of the most common recipe twists on the classic version is to use 1.5 or even 2 ounces bourbon whiskey (or rye) rather than 1 ounce, while keeping the Campari and sweet vermouth the same. Upping the base spirit helps bring down the bright bitterness from the Campari– but it also raises the overall alcohol content.
- Bitters: Add a dash of orange bitters to give a nice balance with those citrusy flavors. You can even use this as the only bitter element (see below), as with the Manhattan.
- Change the amaro: “Amaro” just means bitter in Italian, but Campari isn’t the only possibility. Instead of this traditional option, use a different aperitif or bitter element instead. There are options like artichoke-based Cynar, cola-like Meletti, or Fernet Branca.
- Add a flavored liqueur, juice, or syrup: In addition to or in replacement of the vermouth, add a flavored liqueur, juice, or infused syrup to swing your drink in another direction. This could be the sweet element as well (removing or splitting the vermouth). I’ve seen banana, grapefruit, strawberry-passion fruit, and cinnamon as options.
- Switch up the base: As mentioned, changing the base spirit will really change the flavor of your final drink. I love it with smoky mezcal! (AKA the Mezcal Negroni)
- Old Pal: Also an equal-parts cocktail, this drink combines rye whiskey, dry vermouth, and Campari.
- Negroni Sbagliato: Another equal-parts cocktail (typically with 1.5 ounces of each liquor rather than 1 ounce), this modern concoction mixes sweet vermouth, Campari, and Prosecco.
As you can see, there are a lot of fun ways to get creative here! And as a special treat, Chris & Rob developed a really interesting, smoky recipe for you: the Raicilla Boulevardier!
- 1ounce Raicilla
- 3/4 ounce Americano Amaro
- 1/4 ounce Branca Menta
- 1 ounce Sweet Vermouth
Directions: Mix all ingredients in a mixing glass with ice for 20 seconds. Strain into a coupe glass and garnish with an expressed orange peel.
Photo by Timothe Durand via www.unsplash.com
The Boulevardier is a whiskey cocktail that has stood the test of time for good reason. Its bittersweet, complex flavors from the vermouth, bourbon, and bitter liqueur make it a must-try for any cocktail enthusiast.
Whether you’re enjoying it in a dimly lit bar or mixing it up at home, the Boulevardier is sure to transport you to the Parisian Boulevards of the Prohibition Era, one sip at a time.
So what do you think? Which version is your drink of choice: Traditional gin? Bourbon? Rye? Mezcal? Maybe you prefer a strawberry version with 2 ounces of bourbon instead of one. (Yum!) Whichever style you’re into, we’d love to hear your thoughts in the comments. Cheers!
The Boulevardier
Equipment
Ingredients
- 1 ounce Bourbon Whiskey
- 1 ounce Campari
- 1 ounce Sweet Vermouth
- 1 each Twist of Orange Peel and/or Cherry
Instructions
- In a mixing glass, add all the ingredients with ice and stir for 15-20 seconds.
- Use a julep cocktail strainer to strain the finished drink into a chilled rocks glass with one large-format cube of ice; alternatively, you can serve it up in a coupe glass.
- Garnish with an orange twist or cocktail cherry (or both).
The Boulevardier is a cracking drink, though for me it should be enjoyed as a classic negroni: on the rocks.
For a great variation, try swapping the Campari for Aperol, it really compliments the warmth of the whiskey. If that ends up not bitter enough, try swapping the vermouth for Punt e Mes, which replaces some of the bite. I made this concoction once and finally added a single drop of Fernet Branca and the whole thing really came alive!
Like it’s daddy, the negroni, the boulevardier is a great drink ripe for experimentation.
Aged version is simply fantastic.
Im looking to put a cocktail in an oak barrel that we have used twice before, would this be a good one? The last was a negroni and it is holding water now, it wont impart a significant amount of oak anymore im sure.
I would say you still have lots of life left in that barrel – Chris told me he feels the sweet spot for barrels he’s used in the past is around the 5-6th time he’s used them. So you will still get a good amount of oak for a while yet. Each time you use it, plan to slightly increase the time you leave the spirit in the barrel. The most times Chris has used a barrel was between 12-15 times, depending on the barrel. (So you have loads of uses left!)