Whiskey
Boulevardier
The Boulevardier blends 1.5 oz bourbon, 1 oz sweet vermouth, and 1 oz Campari, creating a drink that leans heavily on caramel‑rich whiskey and the bitter orange notes of Campari. Stirred with ice and strained over a large cube, it arrives in a rocks glass with a fresh orange peel. The preparation is quick, requiring only a mixing glass and a bar spoon, making it a practical choice for a home bartender looking for a balanced, spirit‑forward cocktail tonight.
Ingredients
- Whiskey (Bourbon) 1.5 oz
- Vermouth (Sweet) 1 oz
- Campari 1 oz
- Glass:
- Rocks
- Garnish:
- Orange Peel
Instructions
- 1
Stir with ice
- 2
Strain over large cube
History
The Boulevardier originated in Paris during the 1920s, credited to American expatriate Erskine Graham, who adapted the Negroni by substituting gin with bourbon. It gained popularity among expatriate circles and later resurfaced during the 2000s craft cocktail revival.
Tasting Notes
Expect a firm bourbon backbone softened by sweet vermouth, while Campari adds a pronounced bitter orange edge; the mouthfeel is smooth and slightly oily, with a lingering dry finish. The balance tilts toward bitter‑sweet, with the orange peel garnish reinforcing citrus aromatics.
Serve as an aperitif before dinner when you want a sophisticated, slightly bitter sipper to stimulate the palate.
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