A Boulevardier 3 Ways

I would describe the boulevardier as the negroni’s long lost relative. Where the negroni is crisp and sunny, the boulevardier is sultry and deep. Both amazing, but very different. Think motoring the sun dappled roads of Italy on your vespa, or a late night skinny dip under the stars in warm Mediterranean waters.

Here are my 3 favorite boulevardier recipes. Enjoy!

Classic Boulevardier

1 ounce bourbon
1 ounce sweet vermouth (like Dolin Rouge)
1 ounce Campari
orange twist for garnish*

Combine all the ingredients except the orange twist in a rocks glass filled with one large cube of ice. Stir until chilled, about 30 seconds. Express an orange twist over the drink and drop into the glass.


Modern Boulevardier

1 1/2 ounces bourbon
3/4 ounce sweet vermouth
3/4 ounce Campari
orange twist for garnish* (lemon works too)

Combine the bourbon, sweet vermouth, Campari, in a mixing glass filled with ice. Stir until chilled and strain into a double old-fashioned glass over a large ice cube or into a chilled coupe with no ice. Garnish with the orange twist.

Alison’s Boulevardier

The use of rye and mole bitters lends sultry and spicy notes to my boulevardier.

1 1/2 ounces rye
3/4 sweet vermouth blend*
3/4 ounce Campari
a few dashes of Dashfire Mole Bitters
orange twist for garnish

Stir all of the ingredients except for the orange twist over ice then strain into a coupe. Garnish with the orange twist.

Sorry Winston, you’re not of age!


House Sweet Vermouth

I love this vermouth blend. Dolin & Punt e Mes make each other better in certain cocktails. Dolin cuts the viscosity and bitter “oomph” of the Punt e Mes.  Punt e Mes makes the Dolin a little more exciting and adds a bit of mystery.

from: Death & Co

1 part Dolin Rouge vermouth
1 part Punt E Mes


*a little note on citrus twists

Twists are long strips of citrus peel removed with a sturdy, sharp Y-shaped peeler (I recommend the Titan Peeler). Place the peeler near the top of the fruit and move the fruit against the peeler at an angle to shave off a twist about 1 inch wide and 3 to 4 inches long. Be sure to remove as little of the bitter white pith as possible. If you’re leaving the twist in the drink, you can clean up any rough edges with a paring knife. Trim the top and bottom at an angle to make a long parallelogram for a neater presentation.

  1. Grab the peel between your thumbs and index and middle fingers with the pith side facing you.
  2. Hold the twist an inch or so above the cocktail and squeeze it to release its oils over the glass; this is called expressing the twist. you should see a fine mist of citrus oil hit the surface of the drink.
  3. If you want to add more citrus flavor, lightly rub the twist once around the rim of the glass.
  4. Either discard the twist or drop it into the drink, pith side down. It will release more of its flavor as it sits in the cocktail.
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