The Boulevardier is a bootlegger cocktail from Paris, 1927. Built on bourbon, served in a coupe or rocks, around 30% ABV. The Negroni's American cousin.
What goes in a Boulevardier?
- ·1 1/2 oz bourbon
- ·1 oz Campari
- ·1 oz sweet vermouth
- ·Orange twist
How do you make a Boulevardier?
- Add all to a mixing glass with ice.
- Stir 30 seconds until very cold.
- Strain into a coupe or over a large ice cube in a rocks glass.
- Express an orange twist.
What should you know before making a Boulevardier?
- Use a higher-proof bourbon (90+) so it stands up to the Campari and vermouth.
- Stir, don't shake. The Boulevardier should be silk-clear.
- Carpano Antica is the right vermouth here. Lighter sweet vermouths get buried.
Where did the Boulevardier come from?
The Negroni's American cousin. Erskine Gwynne moved to Paris in the 1920s, started a magazine called The Boulevardier, ordered a Negroni one night with bourbon instead of gin, and Harry McElhone wrote it down. McElhone published it in his 1927 book Barflies and Cocktails. It is the better drink. Modern bartenders often pour the Boulevardier in equal parts (1 oz each) instead of the original 1.5/1/1; either is acceptable.
According to Erskine Gwynne via Harry McElhone, Barflies and Cocktails (1927).
What cocktails are similar to a Boulevardier?
Common questions.
What is a Boulevardier cocktail?
A bourbon Negroni. Equal parts (or 1.5/1/1) bourbon, Campari, and sweet vermouth, stirred over ice and strained into a coupe with an orange twist.
Who invented the Boulevardier?
American expat Erskine Gwynne in Paris in 1927. The recipe was first printed by his bartender Harry McElhone in Barflies and Cocktails.
What's the difference between a Boulevardier and a Negroni?
The Boulevardier uses bourbon; the Negroni uses gin. The Boulevardier is heavier and warmer; the Negroni is brighter and more bitter.
Should a Boulevardier be served up or on the rocks?
Either is correct. Up (in a coupe) emphasizes the spirit. On the rocks (with a large ice cube) gives a slower drinking experience. Most modern bars serve it on the rocks.