Boulevardier

There’s nothing like unwinding with a drink at the end of the day. For some, it’s a martini or a gimlet, while others prefer the likes of a classic Negroni. If you’re not keen on vodka or gin, I recommend a boulevardier: a Negroni with bourbon. It’s a complex libation and an all-too-often underrated classic cocktail.

What is a boulevardier?

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It’s a Negroni (equal parts gin, Campari and sweet vermouth) that uses bourbon in lieu of gin. The switch is simple, but the flavor profile couldn’t be more different. That sweetness and hint of smoke you find in bourbon makes the boulevardier less bitter than the Negroni and adds more nuance.

Boulevardier Ingredients

• Bourbon: Knob Creek Kentucky Straight Bourbon Whiskey is one of the best whiskey brands for a boulevardier. It’s a flavorful bourbon with maple and caramel notes that complement the vermouth and Campari.
• Vermouth: A fortified wine that’s infused with herbs or spices, sweet vermouth includes cane sugar or caramelized sugar and is better than dry vermouth for a boulevardier recipe.
• Campari: Campari is a type of bitters with a gorgeous dark red color.
• Ice: Avoid small ice cubes at all costs. They melt quickly and will water down your boulevardier. Opt for regular-sized ice cubes for shaking, then use large, clear ice cubes for serving.
• Orange peel: Use a single strip or curl of orange peel to add the finishing touch.

Directions

Step 1: Shake up the liquors

Combine the bourbon, vermouth and Campari in a cocktail shaker with ice. Shake until the cocktail shaker is chilled and condensation forms on the outside, about 30 seconds.

Step 2: Strain

Strain the liquids into an ice-filled rocks glass.

Editor’s Tip: Use the largest ice cubes you can find. There are specially made ice cube trays that form very large ice cubes specifically made for not watering down cocktails. Small ice cubes melt too quickly and water down the drink.

Step 3: Garnish and enjoy

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Garnish with an orange peel and serve.

Editor’s Tip: To create an orange peel twist, use a paring knife to cut a thin slice of orange peel, or invest in a channel knife. Roll the cut peel into a twist, and place it on the rim of your glass.

Recipe Variations

• Stir instead of shaking: Some cocktail purists swear that stirring a boulevardier takes away the bite of alcohol and creates a less cloudy drink.
• Infuse your bourbon with spices: The boulevardier is warm and cozy. Play up this feeling by infusing your bourbon with star anise, cloves, vanilla beans and cinnamon. Here’s how to infuse liquors with herbs, spices and fruits.
• Try a different garnish: Employ a Luxardo cherry as a garnish alongside (or instead of) the orange peel.

Can I make a boulevardier ahead of time?

Yes, you can make a boulevardier ahead of time. Just leave the ice out of the drink until you’re ready to serve it.

Boulevardier Tips

What is the history of a boulevardier?

This cocktail dates to Prohibition-era Paris. It was first mixed up by the legendary Harry MacElhone, an early 20th-century bartender famous for Harry’s New York Bar in Paris. He crafted the cocktail for Erskine Gwynne, founder of a Parisian magazine called, you guessed it, Boulevardier.

The drink fell out of favor for decades only to experience a resurgence in recent years. It’s not as famous as its gin-based sibling, the Negroni, but the boulevardier definitely deserves our renewed interest.

How do you pronounce boulevardier?

Boulevardier is pronounced as “boo-leh-var-dee-aye” in French. Merriam-Webster translates boulevardier as “a frequenter of Parisian boulevards” or “a man about town.” It’s not too far off from the meaning of a bon vivant—someone who enjoys a sociable and luxurious lifestyle.