Boulevardier

Over the years, I’ve acquired some skill as a home mixologist. I started by mixing the classics and eventually ventured into creating some original recipes. One of my favorite classic cocktails is the Negroni—equal parts gin, Campari, and sweet vermouth—which I became fond of making on a nightly basis. However, when I got my hands on a copy of this book and found a Negroni variation that used bourbon in place of gin called The Boulevardier, I was hooked. What’s your favorite cocktail?

The Boulevardier
1.5 oz. Bourbon
.75 oz. Campari
.75 oz. Sweet Vermouth

Combine the bourbon, Campari, and sweet vermouth in a mixing glass. Stir with ice and strain into a chilled coupe. Garnish with a cherry.

Thanks for reading.

Stylishly Yours,

Brian
He Spoke Style

Photography by Rob McIver Photo.

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Chime In

  • Jack

    I wish I was classy! Instead, living and working the expat life in Central America, I have settled on equal parts dark rum and fresh coconut water with a squeeze of lime. Less sugar and caffeine than a simple Cuba Libre.

  • Daniel

    Brian, nice to hear about a fellow aficionado of Campari/Vermouth. I alternate between Martini sweet vermouth on the rocks with a lemon twist, Americanos (substituting soda and a splash of San Pellegrino Limone for the bourbon), and the underappreciated Boulevardier you mentioned. Campari seems to be a love it or hate it liqueur, but I find it just wonderful.

  • Vince

    I keep it old fashioned, substituting a Templeton Rye for bourbon and lemon rinds for the usual orange. Although I must admit, nothing beats a good single malt. 2-inch ice cubes a must!!!

  • Ed

    Big fan of the Boulevardier. Personally I tend to go for a recipe that’s closer to equal parts. Last night I discovered a nice twist by substituting the Campari for Aperol. The slightly sweeter spirit really brings out the apricot and vanilla notes in the bouron.