Boulevardier Cocktail Recipe
Whiskey lovers, rejoice. The Boulevardier is here to ruin all other cocktails for you.
Imagine a Negroni, but swap the gin for bourbon—because why not make things more interesting?
It’s bitter, sweet, and strong enough to make you question your life choices (in the best way).
The Boulevardier isn’t just a drink; it’s a mood.
The combo of bourbon, Campari, and sweet vermouth creates a symphony of flavors—bold, complex, and dangerously smooth.
It’s the kind of cocktail that makes you feel fancier than you are, even if you’re drinking it in sweatpants.
Unlike fussy cocktails that demand 10 ingredients and a PhD in mixology, this one keeps it simple.
Three ingredients. One glass. Zero regrets.
Plus, it’s infinitely customizable—swap the bourbon for rye, tweak the ratios, or throw in an orange twist if you’re feeling extra.
Prep time: 2 minutes (because you’re not making a soufflé).
Cook time: 0 minutes (unless you count stirring as cooking).
Total time: 2 minutes (or 10 if you’re taking Instagram pics).
Servings: 1 (or 2 if you’re feeling generous, but let’s be real—you won’t be).
Ingredients
Instructions
- Chill your glass. Fill a rocks glass with ice and let it sit while you prep. No one likes a lukewarm Boulevardier.
- Mix the booze. In a mixing glass, combine bourbon, Campari, and sweet vermouth. Stir like you mean it—about 20 seconds.
- Strain it. Dump the ice from your rocks glass and strain the cocktail into it. Showmanship optional.
- Ice, ice, baby. Add a large ice cube (or a few small ones if you’re not fancy).
- Garnish. Slap an orange twist on the rim or drop a cherry in. Voilà—you’re basically a bartender now.
Nutritional Values (Because You Asked)
Let’s be real: you’re not drinking a Boulevardier for its health benefits. But FYI, here’s the damage per serving:
- Calories: ~200 (worth every one)
- Carbs: 10g (from the vermouth, mostly)
- Alcohol: ~20% ABV (translation: strong)
Storage Instructions
You’re storing a cocktail? Bold move. But if you must:
- Short-term: Keep it in the fridge for up to 24 hours (though it’s best fresh).
- Long-term: Batch the ingredients (without ice) in a sealed bottle. Shake or stir before serving.
Common Mistakes to Avoid
- Using cheap vermouth. This isn’t a college party. Splurge on a decent bottle.
- Skipping the stir. Shaking bruises the spirits. Stir for a silky finish.
- Overdoing the Campari. It’s bitter. Respect its power.
- Warm glassware. Ice melts fast. Chill your glass first.
Alternatives (For the Adventurous)
Not feeling bourbon? Try these twists:
- Rye Boulevardier: Swap bourbon for rye. Spicier, bolder, and arguably better.
- Mezcal Boulevardier: Smoky, complex, and borderline addictive.
- White Negroni: Replace vermouth with Lillet Blanc and Campari with Suze. Lighter but still lethal.
Frequently Asked Questions
Can I make a Boulevardier without Campari?
Technically, yes. But then it’s not a Boulevardier—it’s just sad whiskey and vermouth. Campari’s non-negotiable.
What’s the best bourbon for this?
Something mid-shelf like Buffalo Trace or Four Roses. Don’t waste Pappy Van Winkle here.
Can I shake it instead of stirring?
You can, but you’ll anger the cocktail gods. Stirring keeps it smooth.
Is this just a fancy Negroni?
Blasphemy. The Boulevardier is its own beast—bolder, richer, and with way more swagger.
How do I make it less bitter?
Use a sweeter vermouth (like Carpano Antica) or dial back the Campari to 0.75 oz.
Final Thoughts
The Boulevardier is the cocktail you didn’t know you needed. It’s simple, sophisticated, and strong enough to make a Tuesday feel like a Friday.
Whether you’re a whiskey fanatic or just tired of boring drinks, this one’s a game-changer.
So grab a glass, stir one up, and toast to your newfound mixology skills. Cheers—or as the French say (since this drink is vaguely Parisian), santé.
