The Boulevardier is essentially a Negroni with whiskey replacing gin. It originated in the 1920s and is rich, bittersweet, and particularly well suited to cooler weather or after-dinner sipping.
Ingredients
Equipment
Method
- Fill a mixing glass with ice. Add the whiskey, Campari, and sweet vermouth.
- Stir for 20–30 seconds until thoroughly chilled and slightly diluted.
- Strain into a rocks glass over one large ice cube (the more common modern presentation), or a chilled coupe for a silkier, spirit-forward drink.
- Express the oils from an orange peel over the surface of the cocktail by gently twisting it, then rub the peel around the rim of the glass and drop it in or discard.
Choosing Your Whiskey
- Bourbon: Slightly sweeter and rounder. A classic choice with notes of vanilla and caramel.
- Rye: Drier and spicier, creating a more assertive cocktail. This is often favored by cocktail enthusiasts.
this cocktail would pair especially well with my chicken and Conecuh sausage jambalaya, grilled lamb, mushroom dishes, or even a dark chocolate dessert.
Enjoy!