Boulevardier

Boulevardier is a simple but still respectable concoction similar to the classic Negroni.

 

Boulevardier_hunting spirits

photo: Vangelis Patsialos

It is true that the Negroni is an iconic drink strictly related to gin and campari. Boulevardier is another similar, simple but still respectable concoction that works really well especially when consumed before meals. Instead of the latter, which asks for gin, Boulevardier uses bourbon whiskey as a substitute for the juniper distillate. And it is the bourbon, of course, the fine ingredient offering a deep, smooth presence on the palate, while still being high in impact. Boulevardier, first appeared in the bartending book, “Barflies and Cocktails”, published in 1920. It was the signature drink of Erskine Gwynne, who edited a monthly magazine, named “The Boulevardier”. apparently, the drink took its name from the magazine. I have found some recipes which call for larger amounts of bourbon than 1/3 of the total liquids, but this is how i prefer making this specific cocktail:

Boulevardier

  • 30 ml  [1 oz]  Buffalo Trace Bourbon
  • 30 ml  [1 oz]  Italian vermouth (red & sweet)
  • 30 ml  [1 oz]  Campari

Fill a mixing glass with ice cubes. Add the bourbon, vermouth and Campari. Stir for about half a minute and strain into a chilled cocktail glass. Garnish with a lemon or an orange peel.

Spyros Patsialos
I was born on the beautiful Greek island of Corfu. Maybe that explains why I like walks on the beach at sunset during the summer. I spent my childhood in the small scenic town of Agrinio in central Greece, where I totally fell in love with nature. Soon after high school I got my first earnings working as a waiter and yes, this is how i got involved in the bar industry. I like to make cool, charming and creative projects on the premise that they pertain to spirits, cocktails and the art of drinking. I am a lover of life and my design stash is always full of refreshing ideas.
Spyros Patsialos
Spyros Patsialos

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