Boulevardier
The Boulevardier is one of my all time favorite whiskey cocktails. Considered a riff on the gin-classic Negroni, this cocktail places more emphasis on its whiskey component making its flavor reminiscent of the Manhattan. Nevertheless, with the sweet vermouth and Campari duo, it is undeniably a member of the Negroni family. Many recipes specify bourbon whiskey, but it is quite common to find them with rye whiskey instead. However, regardless of the whiskey you choose, it’s important to find the brand you enjoy that will stand up to the boldness of Campari. One way to avoid minimizing the bourbon is to find one with a higher proof. Similar to the Negroni, I prefer to prepare the Boulevardier directly in the rocks glass (in lieu of a mixing glass) before adding a large clear ice cube — the larger surface area of the ice cube allows for a more controlled dilution, which is necessary to chill the cocktail and also mellow out the spirit. When it comes to the garnish, an orange peel is customary, however, a maraschino cherry also works quite well. But don’t take my word for it, make one and try it yourself!
Boulevardier
n your rocks glass, combine the sweet vermouth, Campari, and bourbon whiskey.
0.75 oz of Sweet Vermouth
0.75 oz of Campari
1.5 oz of Bourbon Whiskey
Add your large ice cube and stir enough for it to settle into the cocktail. Garnish with an orange peel or maraschino cherry.
TIP(S):
Avoid cracks in your large ice cube — due to sudden temperature shift, set your large ice cube out at room temperature for a minute or two while you are building your cocktail.
