The Boulevardier cocktail is a classic. Made with whiskey, sweet vermouth, and Campari, it’s the drink you would want on a chilly winter evening.
Many compare this cocktail to the Negroni, we all know and love and some even say it’s nothing but a variation. That is because the 2 cocktails share 2 out of 3 ingredients. Negroni is gin, Campari, and sweet vermouth where the Boulevardier is whiskey (rye or bourbon), Campari, and sweet vermouth.
Now let’s talk about how was it created. Back in the 1920s, the publisher of the “Boulevardier” magazine, Erskine Gwynne, was a regular at Harry MacElhone’s “Harry’s New York Bar” in Paris and the one responsible for creating the cocktail. The story goes, Harry MacElhone mixed the drink for Gwynne in his bar and then put the cocktail in his book “ABC of Mixing Cocktails.” Later in 1927, he made it popular in another one of his books – “Barflies and Cocktails” and gave credit to Gwynne for the cocktail’s creation. Something you need to know about this cocktail is not to compromise on ingredients and don’t be cheap. Quality is important.
- 1 ½ Ounce (45 ml) of whiskey (bourbon or rye).
- 1 Ounce (30 ml) of Campari.
- 1 Ounce (30 ml) of sweet vermouth.
- Orange twist for garnish.
- Add ingredients into a mixing glass (whiskey, Campari, and sweet vermouth).
- Fill with ice and stir until well chilled.
- Strain into a cocktail glass.
- Garnish with an orange twist.