Drink in Style: Meet Negroni's Cousin, the Boulevardier
Drink in Style: Meet Negroni's Cousin, the Boulevardier

The Boulevardier cocktail is often described as the long lost cousin of Negroni. It first made an appearance in 1927 in Barflies and Cocktails. But it has been lost in oblivion ever since. Equal amounts of bourbon, sweet vermouth and Campari is what the Boulevardier is. Sometimes, the greatest of drinks owe their origins to classic cocktails. The gin in Negroni is substituted with whiskey in Boulevardier, but the rest remains the same. Yet, the whiskey changes the entire story by adding an intriguing and rich flavor.

The sweet vermouth, Campari, and rye mixed liquor was first introduced by Harry Mcelhone – the proprietor and founder of Harry’s New York Bar in Paris. He mentions it in his writings, but refrained from providing a full recipe of the cocktail. Instead, he stated that bartenders should display their own expertise when mixing this cocktail.

When it comes to creating a drink by mixing just three ingredients, small changes in proportions make prominent differences in taste. But you are allowed to play around slightly with this one. Bartenders have created different variations and constantly updated the recipe to accommodate changing palates around the world.

Ingredients

  • 30ml Vermouth
  • 30ml Campari
  • 30ml Bourbon
  • Ice
Show More

The Process

Add 30ml each of sweet vermouth, Campari, and bourbon in an ice filled rocks glass. Stir carefully so that the ingredients are mixed well. You can add the ingredients in a mixing glass as well, after which you can strain the mixture into a rocks glass. Make a nice garnish with cherry, a lemon and an orange twist. There is often a debate on whether to use a simple orange twist or show off a bit with an orange peel. An orange twist is a preferred choice for most bartenders as it helps in unveiling the flavors of Campari, while the orange peel gives a creative touch to the overall look.

Of Gorgeous Grills: Chicken in Whisky-Ginger Sauce
Roast grouse with blackcurrant & beetroot sauce
Jazzing Up the Desi Panipuri With Whisky