The Boulevardier

By Toby Cecchini

The Boulevardier
Craig Lee for The New York Times
Rating
4(1,117)
Comments
Read comments

A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni. In colder months, it’s a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order. It’s composed of two parts American whiskey, with one part each of sweet vermouth and Campari. Taken one way, it’s a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it’s a Negroni with whiskey in place of the gin.

Featured in: Case Study | The Boulevardier

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 2ounces rye or bourbon
  • 1ounces Campari
  • 1ounce sweet vermouth (I love a half and half mixture of Cinzano Rosso and Carpano Antica Formula).
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

115 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.

Ratings

4 out of 5
1,117 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Andy Dufresne

The Boulevardier, like its cousin the Negroni, is a fantastic cocktail for a sophisticated palate. This recipe is excellent, but differs from the 1-1-1 proportions of the classic recipe. I strongly prefer it made with rye whiskey.

SteveAC10

There's a bar/restaurant in suburban Minneapolis that serves what is essentially a Boulevardier that adds the Campari in the form of an ice cube skewered together with Luxardo cherries. Ingenious really, because the drink stays cool but doesn't get watered down as the ice melts. The roblem is they go down far too easily.

MarkL

I actually made the 1:1:1 version found elsewhere. I used rye and it was delicious, but a little too sweet. I added a few drops of orange bitters and it was even better. I will keep experimenting.

Julie in Oakland

Lots of people are commenting that a 1:1:1 ratio is better. I don't share that opinion, because that makes for a very sweet, almost sticky drink. That might be original, but I prefer 2:1:1 for something lighter, clearer, and more elegant. (You might also experiment with something in between 1-2 shots of spirit. Lots of bartenders go with 1.5:1:1.) I also prefer rye, but it's a great drink either way.

Tom

I recommend adding a true slice of orange and not just a peel. It soaks up the flavor and honestly is more legitimate and generous than just a peel of orange. It adds a more generous taste of orange to complement the Campari. Granted, I used Rye instead of Bourbon. Seriously, try a decent hefty slice of orange instead of a tiny orange peel.

Nicole

Excellent this way. My winter drink when it's too cold for a negroni or a whiskey sour

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.