Boulevardier
A whiskey Negroni that improves with time
About this cocktail
The Boulevardier is what you get when you swap the Negroni's gin for bourbon. Erskine Gwynne, an American magazine editor in 1920s Paris, named the drink after his expat literary magazine of the same name. Equal parts bourbon, Campari, and sweet vermouth. The bourbon's caramel-vanilla makes it sweeter and softer than its gin parent, which is why some bartenders prefer it to a Negroni in cold weather. As a freezer batch it improves over the first week as the Campari and vermouth marry into the bourbon.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Pour into a chilled coupe. Express an orange peel over the surface and rest it on the rim.
Best within: 3+ months
Improves after a week in the freezer; the sweet vermouth's freshness sets the ceiling.
Pro Tips
- + This improves dramatically after 1+ week in the freezer
- + The bourbon-Campari marriage is better than gin-Campari for long storage
- + Use a higher-proof bourbon (100 proof) for extra ABV insurance
Avoid These
- − Drinking it too soon - patience rewards
For Hosts
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The Tools
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