Now that you’ve tried a few cocktails with Campari, we’re going to swing back to familiar territory. Depending on who you ask, the Boulevardier is either a Manhattan Variation, or a Negroni Variation, or an Old Pal Variation. If you liked any of those drinks, you’ll probably like a Boulevardier. We like all of them, so you can probably guess how we feel about the drink.
It is probably easiest to describe the flavour of the Boulevardier by comparing it to its cousins: It’s a more bitter Manhattan, a maltier Negroni, or a sweeter Old Pal. It’s at a great intersection of those cocktails, providing enough difference to make it stand out from the others. Some like to serve their boulevardiers in a coupe glass, but we do a Negroni/Old Fashioned style presentation. We used to have to order these at bars by asking for a “bourbon Negroni,” but it’s become popular enough at most places to rate as its own cocktail, and for good reason. At least one member of the team prefers these to Negronis.
What you need
- 1.5 oz. bourbon whiskey
- 0.75 oz. sweet vermouth
- 0.75 oz. Campari
- orange twist for garnish
How it's made
Stir bourbon, vermouth, and Campari in a mixing glass. Strain into an old fashioned glass with a large ice cube. Twist your orange rind over the glass to express the oils, and tuck it into the drink (you can flame it if you’d like as per an old fashioned).