The Boulevardier Recipe

The Boulevardier is a cocktail that combines elegance and intensity, known as the whisky-based variant of the famous Negroni. Created in the 1920s, this drink takes its name from the magazine ‘Boulevardier’, founded by Erskine Gwynne, an American who lived in Paris. It was he who invented this drink in the famous Harry’s New York Bar, adding bourbon whisky to the classic mix of red vermouth and Campari. The Boulevardier differs from the Negroni in its stronger and more complex character, thanks to the presence of bourbon, which adds a warm and enveloping depth to the cocktail.
Over the years, the Boulevardier has won the hearts of cocktail lovers for its intense and balanced flavour, making it perfect for those seeking a drink with a strong and structured character. It is ideal for winter evenings or as an after-dinner, thanks to its warm and spicy notes. Its fame has grown in the mixology world, becoming a classic in the best bars.

Ingredients for the Boulevardier Recipe:

• 45 ml Bourbon Whisky
• 30 ml red Vermouth
• 30 ml Campari
• Ice
• Orange slice for garnish

Preparation of the boulevardier recipe:

• Combine the ingredients: In a mixing glass with ice, pour the bourbon, red vermouth and Campari. The quality of the bourbon is crucial for a rich, rounded cocktail
• Stir and strain: Stir gently for about 20 seconds to let the ingredients mix well and cool the cocktail. Strain the drink into a shallow glass filled with ice.
• Garnish: Decorate with an orange slice to add a fresh, citrus note that balances the sweetness of the vermouth and the bitterness of the Campari.

Boulevardier: Variations and Tips:

The Boulevardier can easily be customized. For those who prefer a softer, less sweet taste, rye whiskey is an excellent alternative to bourbon. The rye, with its spicy and dry notes, gives the drink more complexity, being less sweet but equally charming. For a touch of freshness, you can also add a touch of lemon peel, which gives the cocktail an extra liveliness.