The gin Negroni cocktail gets a Bourbon twist in this classic cocktail recipe. A simple mixture of Bourbon, sweet vermouth, and Campari, the Boulevardier uses the same formula as the Negroni. The Boulevardier cocktail recipe is a classic that dates back to the 1920s and is named after a Parisian magazine of the same name. The English translation of Boulevardier is a complimentary term for a wealthy, fashionable male socialite, or a man about town.
The Boulevardier is a standardized IBA (International Bartenders Association) official cocktail. The IBA recipe brings the Bourbon forward a little bit more than the classic Negroni recipe. I experimented a little using both formulas and actually prefer to bring the Bourbon and the Campari forward even more, and cut back on the sweet vermouth.
The IBA Official Boulevardier recipe is as follows:
45cl (1.5 parts) Bourbon
30cl (1 part) Campari
30cl (1 part) Sweet red vermouth
The way I like to make this cocktail brings both the Bourbon and the Campari to the forefront, and reducing the sweetness of the cocktail by cutting the vermouth by half. This version of the Boulevardier cocktail recipe is a nice twist on the Negroni formula. It is ideal for Bourbon lovers that like the spicy, citrusy Campari kick.
- Bourbon: The strong notes of smoky oak, vanilla and caramel make Bourbon my favorite type of whiskey. An American whiskey, 95% of it is made in Kentucky, however, Bourbon can be made anywhere in the USA.
- Campari: An Italian aperitif. Campari’s brilliant red color and slightly bitter flavor come from its infusion of a secret combination of fruits and herbs in alcohol.
- Sweet Vermouth: Sweet Vermouth is a fortified wine most often used as an ingredient in cocktails. The flavor is enhanced with a complex list of botanicals and is a key ingredient in many cocktails.
This is my version of the classic Boulevardier cocktail
Boulevardier Cocktail Recipe
- 2 Ounces Bourbon
- 2 Ounces Campari
- 1 Ounce Sweet Vermouth
- Combine all ingredients in an Old Fashioned glass on the rocks. Stir