Boulevardier Recipe

Before you start

The Boulevardier keeps Campari and sweet vermouth but trades gin for American whiskey. That one change turns a sharp, herbal aperitif into something closer to a Manhattan: caramel and oak from the bourbon soften the bitterness, and the finish runs longer and warmer.

The main decision is ratio. Equal parts works, but many bartenders prefer 1½ parts whiskey to 1 part each of the others, because bourbon is gentler than gin and can get lost. This page uses the whiskey-forward version. A higher-proof bourbon or a spicy rye keeps the drink from tasting like sweet bitter syrup. Serve it up in a coupe or over a large cube; both are traditional.

Ingredients

• 45 ml (1½ oz) bourbon — around 45 to 50% ABV holds up best
• 30 ml (1 oz) Campari
• 30 ml (1 oz) sweet vermouth — refrigerated after opening
• 1 cup (about 150 g) ice cubes — for stirring
• 1 strip orange peel — or a brandied cherry

Method

1. Chill a coupe in the freezer for 10 minutes, or set out a rocks glass with one large cube if you prefer it on ice.
2. Pour the bourbon, Campari and vermouth into the mixing glass.
3. Add cold ice cubes until the glass is about three-quarters full.
4. Stir for about 25 seconds, until the mixing glass is frosty and the drink has a silky look. Served up, it needs slightly more dilution than a drink on the rocks, so lean toward 30 seconds.
5. Strain into the chilled coupe, or over the large cube.
6. Express the orange peel over the surface by pinching it skin-side down, then use it or a cherry as the garnish.

Tips for success

• Taste your bourbon neat first. Wheated bourbons make a softer, sweeter Boulevardier; high-rye bourbons add pepper that cuts the Campari.
• If you find the drink too sweet, drop the vermouth to 22 ml rather than adding more whiskey, which only makes it hotter.
• Brandied or Luxardo-style cherries suit the whiskey better than bright red maraschino cherries.

Substitutions

Bourbon

Rye whiskey makes the drink drier and spicier, and is a common choice. Scotch works but changes the profile toward smoke and malt.

Campari

A darker, more bitter-orange aperitivo bitter works one-for-one. A sweeter red bitter makes the drink flabby with bourbon, so reduce the vermouth if you use one.

Sweet vermouth

An amaro with orange and cola notes can replace half the vermouth for a darker, drier drink.

Variations

Old Pal

Use rye, swap the sweet vermouth for dry vermouth and serve up. It is lean and bracing where the Boulevardier is plush.

Equal-parts Boulevardier

Use 30 ml of each ingredient for a more bitter, aperitif-style drink.

Troubleshooting

The drink tastes hot and boozy

It needs more dilution or a lower-proof whiskey. Stir another 10 seconds before straining, especially if you serve it up.

Bitterness hides the whiskey

Use the 1½:1:1 ratio rather than equal parts, or choose a bolder bourbon.

It tastes cloying

Your vermouth may be very sweet. Cut it to 22 ml or switch to a drier brand.

Storage

Serve immediately. A batch made without ice keeps for weeks in a sealed bottle in the freezer or fridge; add about 20 percent water by volume if you want to pour it ready-diluted.

Safety notes

Contains about 105 ml of whiskey, bitter liqueur and vermouth, roughly 1.8 U.S. standard drinks (about 14 g of pure alcohol each). For adults of legal drinking age only; never drink and drive.