Who doesn’t love a Boulevardier? The classic equal parts cocktail is so easily adjusted it can be modified to mix with any social situation or meal. It’s one of the quintessential whiskey cocktails that can easily be executed with rye or bourbon or even Scotch, Irish, Canadian whiskey or Gin. Though if you sub the whiskey for gin you’re actually making the Boulevardier’s father: the Negroni.
As stated above, this is usually an equal parts cocktail using 1 oz Whiskey (traditionally rye), 1 oz Sweet Vermouth and 1 oz Campari. The idea is to get an equal balance of spice, sweetness and herbaceousness, but this is where figuring out the ratios that work best with the ingredients you’re using comes into play. If you’re using herbal sweet vermouth like the Cocchi Doppo, that changes things. If you’re using a heavy 95/5 MGP rye, that can change things. The Boulevardier is all about finding the balance within your own tastes and ingredients.
— This cocktail recipe contains affiliate links in the equipment section. If you use these links to buy the recommended equipment I might earn a commission. Cheers.
Print
Boulevardier Cocktail
Herbal, refreshing and easy to make, this cocktail mixes well with just about any occasion. Course DrinksCuisine CocktailKeyword bourbon, Campari, Dry vermouth, Lemon, Orange, Red Vermouth, rye Prep Time 2 minutesCook Time 0 minutes3 minutesTotal Time 5 minutes Servings 1 Calories 170kcalEquipment
- Mixing glass
- Cocktail Glass
- Bar spoon
- Strainer
- Jigger
- Ice
Ingredients
- 1.5 oz Bourbon or Rye
- 1 oz Vermouth
- 1 oz Campari
- 1 Orange peel
Instructions
- Place the cocktail glass in the freezer
- Add all ingredients and ice in the mixing glass
- Stir till mixed and cold (~20-30 seconds)
- Remove the glass from the freezer
- Strain Boulevardier into the chilled glass
- Express orange peel and garnish
- Enjoy
Video
View this post on InstagramA post shared by The Whiskey Jug (@thewhiskeyjug)
Notes
The Boulevardier can be made in a mixing glass and served up (as pictured) or it can be assembled in a rocks glass using a large ice cube. I've had it served both ways and I make it both ways. The difference for me is the proof of the whiskey. 50% and below I serve it up, I don't want any extra dilution. 50% and up I build in a rocks glass and serve on ice to allow for more dilution and slower sipping with the higher proof whiskey. When it's around 50% (100/101) I just go where my mood takes me. Recommended Whiskeys- George Dickel no 12
- Maker's Mark 101
- Wild Turkey 101
- Wild Turkey Rye 101
- Pikesville Rye
Nutrition
Calories: 170kcal | Carbohydrates: 2.3g | Sugar: 2.3gSo what about you? How do you like your Boulevardier? Let me know in the comments and tag me on IG or Twitter if you make one.
