The Boulevardier is a Negroni with bourbon instead of gin, and it’s a lot better than that sounds. This Boulevardier recipe is three ingredients in equal parts (more or less), and it’s one of my favourite drinks for a cold evening.
It’s bitter, sweet and boozy all at once, and the bourbon adds a warm, round character that gin never quite manages.
1
serving3
minutesBourbon, Campari and sweet vermouth, stirred and served over ice. Bitter, rich and warming.
Ingredients
45 ml (1½ oz) bourbon
30 ml (1 oz) Campari
30 ml (1 oz) sweet vermouth
Ice
Orange peel, to garnish
Method
- Add the bourbon, Campari and sweet vermouth to a mixing glass filled with ice.
- Stir for about 25 seconds, until very cold.
- Strain over a large ice cube in a rocks glass, or into a chilled coupe.
- Squeeze an orange peel over the top and drop it in.
Thomas’s tip
- The ratio is up to you. I like 45 ml bourbon to 30 ml each of the others, because it keeps the whiskey in charge.
What does a Boulevardier taste like?
Bitter orange and herbal Campari up front, sweet vermouth in the middle, and caramel and vanilla from the bourbon underneath. It’s warmer and rounder than a Negroni, with a long finish.
Tips for a better Boulevardier
Use a good sweet vermouth, such as Carpano Antica or Cocchi di Torino. Cheap vermouth gives you a thin, sugary drink.
Choose a bourbon with a bit of strength. Something at 45% or above stands up to the Campari, and a weaker one gets drowned out.
Boulevardier variations
Swap the bourbon for rye for a spicier, drier drink. Use Aperol instead of Campari for a lighter version. And if you prefer the original, there’s always the Old Pal, which uses dry vermouth and rye.
Best whisky for a Boulevardier
I want a bourbon with some body, because Campari is loud. 45% or above, with enough sweetness to balance the bitterness.
Boulevardier: quick answers
What is the difference between a Boulevardier and a Negroni?
A Negroni uses gin, and a Boulevardier uses bourbon or rye whiskey. The Boulevardier is warmer and rounder.
Should I use bourbon or rye in a Boulevardier?
Either works. Bourbon gives a sweeter, rounder drink, and rye gives a drier, spicier one.
Do I serve a Boulevardier up or on the rocks?
Both are traditional. Up in a coupe is more elegant, and over a large cube lasts longer.
The ratio is up to you. I like 45 ml bourbon to 30 ml each of the others, because it keeps the whiskey in charge.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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