Cocktail
Boulevardier
How to make a Boulevardier - the robust whiskey brother of the Negroni with bourbon, Campari and sweet vermouth. A bittersweet classic to stir down.
4 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Boulevardier is the warmer, whiskey-driven cousin of the Negroni and emerged in 1920s Paris. Instead of gin, bourbon provides a round, spicy depth that harmonizes wonderfully with the bitter Campari note and the sweet vermouth. An ideal aperitif for the cooler season.
Instructions
- Fill a tumbler with ice cubes.
- Add bourbon, Campari and sweet vermouth.
- Stir cold with the bar spoon for about 20 seconds.
- Express an orange zest over the glass.
- Drop the zest into the glass as a garnish and serve.
Garnish: Orange zest
Pro tip: More whiskey than Campari and vermouth gives the typical Boulevardier balance - this way the whisky character dominates over the bitter Campari.
Frequently asked questions
What is the difference from the Negroni?
The Boulevardier replaces the Negroni's gin with whiskey and usually contains a bit more spirit. This makes it warmer and stronger in taste.
Where does the name Boulevardier come from?
The drink was invented in Paris in the 1920s and named after the magazine of the same name, published by Americans in the city.
Can I also serve it in a martini glass?
Yes, then it is stirred, strained and served without ice. The classic, however, is the tumbler over ice.
Ingredients
- Bourbon whiskey4,5 cl
- Campari3 cl
- Sweet vermouth (Vermouth Rosso)3 cl
- Orange zest1 piece
- Ice cubesas needed
