Modern Classics: Boulevardier

I first came across the Boulevardier at Raleigh’s Fox Liquor Bar towards the tail end of a bar hopping adventure. We asked the bartender to recommend a drink that’s spirit-forward, but not too sweet, and she came back with a Boulevardier. With only 3 ingredients, the Boulevardier is often described as a whiskey Negroni (usually made with gin) or a more bitter Manhattan. According to the New York Times, this drink has been making a comeback over the last few years and I can see why. This simple, but delicious cocktail is a welcomed break from the usual citrus/sugar drinks and promises to transport you to the boulevards of Paris.

Boulevardier Recipe (1 serving)

• 1.5 oz. bourbon
• 0.75 oz. Campari
• 0.75 oz. sweet vermouth (recommend Carpano’s Antica Formula brand, which also makes a great Manhattan)
• 2 Luxardo maraschino cherries or an orange peel for garnish

Equipment

• Cocktail shaker
• Bar spoon
• Jigger
• Hawthorne strainer
• Old fashioned glass, stored in the freezer if serving with large ice
• Coupe glass, stored in the freezer if serving straight up

Directions

1. Add the Campari, bourbon, and sweet vermouth to the stainless steel container
2. Add enough ice so that the ice rises above the liquid
3. Use a bar spoon to stir the mixture until the outside of the shaker becomes frosty (30 seconds to a minute)
4. Remove the old fashioned glass from the freezer and add the large ice (optional)
5. Place a Hawthorne strainer on top of the shaker and strain the drink into the glass
6. To garnish, skewer two cherries onto a toothpick or add an orange peel to the center of the drink

Cheers!