Kitchen Recipe Collection
Italian Boulevardier
The Negroni's darker, richer cousin. Swapping the gin for Bourbon or Rye whiskey transforms the crisp Italian aperitivo into a warm, wintery nightcap.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 1 serving
- Bourbon or Rye Whiskey
- Campari
- Sweet Vermouth (Vermouth Rosso)
- large ice cube
- orange peel or cocktail cherry
Equipment
- Mixing glass
- Bar spoon
- Strainer
- Rocks glass
Instructions
- 1
Prepare Glass
Place one large, clear block of ice into a rocks glass.
- 2
The Ratio
Unlike a Negroni (1:1:1), a Boulevardier is often better with a slightly heavier pour of whiskey to stand up to the Campari.
- 3
Measure Whiskey
Pour 1.5 oz (45ml) of Bourbon or Rye whiskey into a separate mixing glass filled with ice.
- 4
Measure Campari
Pour 1 oz (30ml) of Campari into the mixing glass.
- 5
Measure Vermouth
Pour 1 oz (30ml) of Sweet Vermouth into the mixing glass.
- 6
Stir
Stir steadily for 30 seconds. Because whiskey is heavier than gin, it requires good dilution to mellow the heat.
- 7
Strain
Strain the chilled cocktail over the large ice block in your rocks glass.
- 8
Prepare Garnish
Cut a wide strip of orange peel.
- 9
Express Oils
Express the orange oils over the drink and rub the peel on the rim of the glass.
- 10
Serve
Drop the peel into the drink. Serve as a rich, warming after-dinner drink.
Cooking Tips
- Bourbon makes the drink sweeter and richer; Rye whiskey makes it spicier and drier. Both are excellent.
- A high-quality, robust vermouth is necessary here to prevent the whiskey from overpowering the drink.
Variations
- The Old Pal: Uses Rye whiskey and Dry Vermouth instead of Sweet Vermouth for a much lighter, drier drink.
Chef's Notes & Storage
- Invented by Erskine Gwynne, an American writer in Paris, in the 1920s, but heavily utilizes the classic Italian Campari/Vermouth duo.
Nutrition Estimate
210 calories · 0g protein · 12g carbs · 0g fat · 0g fiber per serving
