BevX Cocktails
Boulevardier
If you find yourself torn between ordering a Manhattan or a Negroni, relax, I have an excellent suggestion for you, and it’s called the Boulevardier.
The Boulevardier emerged in 1920s Paris during the expatriate boom, when American writers, artists, and socialites fled Prohibition to enjoy Europe's vibrant bar scene. It is credited to Erskine Gwynne, a wealthy American socialite, nephew of Alfred Vanderbilt, and founder of a short-lived monthly magazine called The Boulevardier.
Gwynne, a regular at Harry's New York Bar in Paris (owned by Scottish bartender Harry MacElhone), frequently ordered this drink, which MacElhone named after Gwynne's magazine. The French word "boulevardier" refers to a fashionable man-about-town who strolls the boulevards.
The original Boulevardier was made with a 1:1:1 ratio, while modern versions are a bit more Bourbon/Whiskey-forward, with 1.5 ounces of Bourbon supported by an ounce each of Sweet Vermouth and Campari.
Ingredients
1.5 oz. Quality Bourbon
1 oz. Sweet Vermouth
1 oz. Campari (or your favorite Bitter)
lemon twist for garnish
Occasion
This is a cocktail that can be enjoyed year-round and can be enjoyed as an aperitif or served after dinner.
Method
Add Bourbon, Sweet Vermouth, and Campari to a mixing glass filled with ice. Stir until chilled, then strain into a rocks glass filled with large ice cubes or one large cube — garnish with a lemon twist.
Variations
The original Boulevardier was made with a 1:1:1 ratio, while modern versions are a bit more Bourbon/Whiskey-forward, with 1.5 ounces of Bourbon employed. We offer the contemporary recipe here but we are fans of the original as well. The drink can be greatly impacted by your choice of Whiskey.
Source: Classic