The Boulevard cocktail is a cross between Negroni and Manhattan. The bittersweet flavors of Campari and red vermouth are well complemented by notes of bourbon. First of all, the drink will appeal to connoisseurs of bar classics.
Historical information
For the first time the cocktail “Boulevard” was mentioned in 1927 in the book by Harry McElon “Barflies and Cocktails”, while in the classic version all the ingredients were mixed in the same proportions.
Recipe author Erskine Gwynne is an American expatriate writer, journalist and nephew of railroad tycoon Alfred Vanderbilt. Mr. Gwynn published The Paris Boulevardier, a magazine for English-speaking expatriates in Paris, and was a frequent visitor to the bar where Harry McElon worked. McElon liked the proposed cocktail, wrote the recipe in his book and named the drink after the magazine.
Interestingly, the composition of “Boulvardier” is similar to the “Old Pal” cocktail, in which bourbon is used instead of rye whiskey, and sweet vermouth is replaced by dry. At the same time, “Old Buddy” appeared in 1922, and its author Sparrow Robertson worked as a sports editor for the New York Herald newspaper, for which Erskine Gwynn wrote articles. Given this fact, some researchers of bar culture consider the Boulevardier cocktail to be just a variation of the Old Friend.
Composition and proportions:
- rye whiskey (or bourbon) – 45 ml;
- red sweet vermouth (rosso) – 30 ml;
- Campari bitter – 30 ml;
- orange zest – 1 piece (for decoration);
- ice.
The classic recipe uses rye whiskey, but at home it is advisable to replace it with more affordable bourbon (American corn whiskey).
Cocktail recipe Boulevardier
1. Fill mixing glass with ice cubes.
2. Add whiskey (bourbon), vermouth and Campari. Mix.
3. Pour the finished cocktail through a strainer (bar strainer) into a rock or old fashion glass filled with ice (or pre-cool the glass).
4. Garnish with orange zest. Serve without a straw, drink in small sips. Fortress – 28-29%.
