Boulevardier
A sophisticated cousin to the Negroni, the Boulevardier swaps gin for rye whiskey, resulting in a rich, complex, and warming cocktail. This balance of bitter, sweet, and herbal notes makes for a perfect autumnal aperitif.
What it tastes like
The aroma leads with expressed orange oils and dark botanical herbs. On the palate, rye spice cuts through the syrupy sweetness of the vermouth and the heavy medicinal bitterness of the Campari. The mouthfeel is dense and silky, finishing with a persistent dry, woody aftertaste.
Flavour profile
Ingredients
- Rye Whiskey1.25 oz
- Campari1 oz
- Sweet Vermouth1 oz
- Orange Peel1 slice
Preparation
- 1
Add the rye whiskey, Campari, and sweet vermouth into a mixing glass filled with ice.
- 2
Stir gently for about 30 seconds until the mixture is well-chilled.
- 3
Strain the mixture into a chilled Martini glass.
- 4
Express the oils from the orange peel over the drink, garnish with the peel, and serve.
Substitutions
- Rye WhiskeyBourbon — This swap creates a rounder, sweeter profile with less peppery spice.
- CampariAperol — This reduces the bitterness significantly and adds a brighter orange note.
- Sweet VermouthPunt e Mes — This increases the bitterness and adds a richer, dark cocoa undertone.
- Orange PeelGrapefruit Peel — The grapefruit provides a sharper, more acidic citrus aroma to contrast the sugar.
Variations
1794
Use a high-proof rye whiskey and increase its proportion to 1.5 ounces for a drier, more potent finish.
Left Hand
Add two dashes of chocolate bitters to emphasize the dark, earthy qualities of the vermouth.