Boulevardier

Recipe from Boulevardíer restaurant

Adapted by Robert Simonson

Boulevardier
Craig Lee for The New York Times
Rating
5(684)
Comments
Read comments

This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the Dallas restaurant that supplied this recipe. —Robert Simonson

Featured in: The Boulevardier Is Back on the Menu

  • 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

Yield:1 drink
  • 1½ounces bourbon, preferably Maker’s Mark
  • ¾ounce sweet vermouth, preferably Dolin Rouge
  • ¾ounce Campari
  • Twist of orange peel, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

166 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams 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

    Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.

  2. Step 2

    Pour the liquid ingredients into a mixing glass. Fill mixing glass ⅔ full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.

Ratings

5 out of 5
684 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

Adam

Should be served on the rocks, though. As Campari warms up, its bitterness increases.

Mike D in NC

I add a few drops of Orange bitters. A delightful switch up from a Manhattan.

Anders

I usually make it with Bulleit Rye whiskey, Campari and Antica Formula vermouth, 1 ounce each. One of my favorite cocktails. I prefer it up, even though I have my Negroni on the rocks.

Nance

Antica vermouth works perfectly. And def don’t leave out a healthy orange peel(s) 😉

Leah

Swap Campari with braulio

Sarah

I used Aperol, as the store I went to didn't have Campari. It is sweeter, less bitter. I liked it a lot. I prefer Maker's Mark as well--smooth.

Private comments are only visible to you.

Credits

Adapted from Boulevardíer restaurant, Dallas

Recipe Tags

Advertisement

or to save this recipe.