Boulevardier

Recipe from Boulevardíer restaurant

Adapted by Robert Simonson

Boulevardier
Craig Lee for The New York Times
Rating
5(688)
Comments
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This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the Dallas restaurant that supplied this recipe. —Robert Simonson

Featured in: The Boulevardier Is Back on the Menu

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Ingredients

Yield:1 drink
  • 1½ounces bourbon, preferably Maker’s Mark
  • ¾ounce sweet vermouth, preferably Dolin Rouge
  • ¾ounce Campari
  • Twist of orange peel, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

166 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.

  2. Step 2

    Pour the liquid ingredients into a mixing glass. Fill mixing glass ⅔ full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.

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Ratings

5 out of 5
688 user ratings
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Comments

Adam

Should be served on the rocks, though. As Campari warms up, its bitterness increases.

Mike D in NC

I add a few drops of Orange bitters. A delightful switch up from a Manhattan.

Anders

I usually make it with Bulleit Rye whiskey, Campari and Antica Formula vermouth, 1 ounce each. One of my favorite cocktails. I prefer it up, even though I have my Negroni on the rocks.

Aaron

I prefer rye to bourbon in this cocktail. The vermouth sweetens the drink and bourbon throws off the balance. My preferred recipe: 1.5 oz Rye (WT101 or Old Forester Bonded) 1 oz Campari 1 oz Sweet Vermouth (Dolin is my choice) Stir with ice and serve in a rocks glass with ice. Garnish with orange peel. Cheers!

Nance

Antica vermouth works perfectly. And def don’t leave out a healthy orange peel(s) 😉

Leah

Swap Campari with braulio

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Credits

Adapted from Boulevardíer restaurant, Dallas

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