The Boulevardier Recipes
THE BOULEVARDIER
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni. In colder months, it's a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order. It's composed of two parts American whiskey, with one part each of sweet vermouth and Campari. Taken one way, it's a Manhattan with a portion of Campari swapped in for the regular few drops of Angostura or other aromatic bitters. Seen the other way, it's a Negroni with whiskey in place of the gin.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Number Of Ingredients 3
Steps:
- Stir ingredients together in a mixing glass filled with ice, strain into either a stemmed cocktail glass or a rocks glass with ice, to preference. Garnish with a twist of lemon zest.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Protein 0 grams, Sodium 1 milligram, Sugar 0 grams
BOULEVARDIER
This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the Dallas restaurant that supplied this recipe.
Provided by Robert Simonson
Categories quick, cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
- Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams
BATCHED BOULEVARDIER
Some drinks are meant to be made and consumed immediately, others benefit from aging. The Boulevardier - a wintertime Negroni that substitutes bourbon for gin - swings both ways. Give this blend of bourbon, Campari and sweet vermouth time to mesh in a tightly sealed bottle in the fridge and the drink's texture skews softer and more velvety. This batch recipe is lightly diluted, enough to enjoy the drink up, without ice, but not so much that it can't be enjoyed over ice. One rule to follow: If you're letting the batch sit for more than two weeks, leave the water out and add it the day you're serving. Otherwise, marry it all, let it sit and drink as desired - or needed.
Provided by Rebekah Peppler
Categories cocktails
Yield 6 (4-ounce) drinks
Number Of Ingredients 5
Steps:
- Combine the bourbon, Campari, sweet vermouth and water in a spouted measuring cup or pitcher, or a medium bowl. Pour the cocktail blend, using a funnel if needed, into a 750-milliliter bottle; seal and chill in the refrigerator for at least 2 hours or up to 2 weeks.
- To serve, pour 4 ounces Boulevardier into a lowball or coupe glass. Holding an orange peel by its long edges, skin facing down into the glass, pinch the peel to release the citrus oils, then add it to the glass and serve.
BOULEVARDIER
Make a classic boulevardier cocktail if you're a fan of negronis. It's similar, but made with bourbon instead of gin for a more harmonious blend
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Pour the bourbon, vermouth and Campari into a mixing glass, jug or cocktail shaker. Add a large handful of ice, and stir until the outside of the glass feels very cold.
- Strain the cocktail into an ice-filled tumbler, and garnish with a twist of orange peel.
Nutrition Facts : Calories 180 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Sodium 0.02 milligram of sodium
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