Recipes

Boulevardier

Often described as the whiskey-lover's Negroni, the Boulevardier is a sophisticated and spirit-forward classic. It swaps gin for the spicy warmth of bourbon or rye whiskey, creating a richer, deeper, and more autumnal version of its famous Italian cousin.

Ingredients

  • 1 ½ oz Bourbon or Rye Whiskey
  • 1 oz Campari
  • 1 oz Sweet Vermouth
  • Garnish: Orange Peel

Instructions

  1. Combine Ingredients: Add the bourbon or rye whiskey, Campari, and sweet vermouth to a mixing glass.
  2. Stir with Ice: Fill the mixing glass with ice and stir with a bar spoon for about 20-30 seconds. The goal is to chill and dilute the drink perfectly without over-aerating it.
  3. Strain: Strain the mixture into a chilled rocks glass over a large ice cube, or into a chilled coupe or Nick & Nora glass if you prefer it "up" (without ice).
  4. Garnish: Take a fresh orange peel, squeeze it over the surface of the drink to express its fragrant oils, and then drop it into the glass.

Pro Tips for Perfection

Bourbon vs. Rye: The choice of whiskey is the defining characteristic of your Boulevardier. Using bourbon will result in a rounder, sweeter, and smoother drink with notes of vanilla and caramel. Using rye whiskey will create a spicier, drier, and more assertive cocktail. Both are excellent, so experiment to find your preference.

Always Stir, Never Shake: Like the Negroni and Manhattan, the Boulevardier is a spirit-only cocktail. It should always be stirred with ice and never shaken. Shaking adds too much air and tiny ice chips, which would cloud the drink and ruin its silky, heavy texture.

← Back to All Recipes