Boulevardier

Boulevardier

Alessandro Scire Calabrisotto

 

The Boulevardier: A Bold and Sophisticated Classic

Brief Introduction

The Boulevardier is a refined and warming cocktail that blends whiskey, sweet vermouth, and Campari, creating a deep, bittersweet flavor profile. Similar to the Negroni but with whiskey instead of gin, this drink offers a richer, more complex taste, making it perfect for cooler evenings and those who enjoy a bold, spirit-forward cocktail.

History of the Boulevardier

The origins of the Boulevardier date back to the 1920s, a golden era for cocktails when expatriates and bartenders in Europe were refining their craft. This cocktail was first introduced by Erskine Gwynne, an American writer and socialite who founded "Boulevardier," a literary magazine in Paris catering to American expatriates. Gwynne was a notable figure in the city's social scene and was known for his love of sophisticated drinks.

At the time, Paris was experiencing a cultural renaissance, with American writers, artists, and intellectuals gathering in cafés and bars. Prohibition in the United States (1920–1933) forced many Americans to seek refuge in Europe, where they indulged in alcohol freely. Gwynne’s drink of choice became synonymous with this era, embodying the elegance and refinement of the expatriate lifestyle.

The Boulevardier recipe was first documented in Harry McElhone’s 1927 book Barflies and Cocktails. McElhone, an acclaimed bartender and owner of Harry’s New York Bar in Paris, was known for catering to the growing American expatriate community. The cocktail was listed as:

1/3 Campari, 1/3 Italian vermouth, 1/3 Bourbon whiskey.

This simple formula became a blueprint for the modern Boulevardier, which evolved over time with slight variations in proportions. The balance of whiskey, Campari, and vermouth allows for nuanced customization based on personal preference.

As Prohibition ended in the 1930s, the Boulevardier remained a favorite among those who appreciated the art of classic cocktails. However, it wasn’t until the modern craft cocktail revival in the early 2000s that the Boulevardier experienced a major resurgence. Today, it is a staple on menus at high-end cocktail bars, revered for its deep, rich flavors and its timeless appeal.

Recipe: How to Make a Boulevardier

The Boulevardier is simple to prepare and delivers a bold, well-balanced flavor. Here’s the classic recipe:

Ingredients:

  • 45 ml (1.5 oz) Bourbon or Rye Whiskey

  • 30 ml (1 oz) Campari

  • 30 ml (1 oz) Sweet Vermouth

  • Garnish: Orange Peel or Luxardo Cherry

Instructions:

  1. Combine Ingredients: Add the whiskey, Campari, and sweet vermouth to a mixing glass filled with ice.

  2. Stir: Stir gently for about 20-30 seconds to chill and properly dilute the drink.

  3. Strain: Strain the mixture into a chilled coupe glass or over a large ice cube in a rocks glass.

  4. Garnish: Express the oils from an orange peel over the drink and drop it in, or add a Luxardo cherry for a hint of sweetness.

Tips for Perfection:

  • Use high-quality bourbon or rye to complement the drink’s bitterness.

  • Adjust the whiskey ratio slightly for a more spirit-forward or balanced profile.

  • Stir, don’t shake—stirring ensures a smooth, velvety texture.

Additional Recommendations

Variations:

  • Negroni Twist: Replace whiskey with gin to create the classic Negroni.

  • Smoky Boulevardier: Use a peated Scotch whisky instead of bourbon for added depth.

  • Spiced Boulevardier: Add a dash of chocolate or orange bitters for an enhanced flavor profile.

Pairings:

The Boulevardier’s robust, bittersweet nature pairs beautifully with savory and rich foods. Consider serving it with:

  • Aged Cheeses: The drink’s bitterness contrasts beautifully with creamy blue cheese or sharp cheddar.

  • Grilled Steak: The whiskey base complements smoky, charred meats.

  • Dark Chocolate: A high-quality dark chocolate dessert enhances the drink’s bittersweet profile.

Presentation:

  • Serve in a coupe or rocks glass for a traditional and elegant presentation.

  • Use a large ice cube in a rocks glass to slow dilution.

  • Garnish with an orange peel twist for added aroma and refinement.

Curiosity: A Fun Fact About the Boulevardier

The Boulevardier has often been referred to as the "whiskey lover’s Negroni." While the Negroni is known for its bright and herbaceous profile, the Boulevardier offers a richer, more warming experience, making it a popular choice among those who prefer whiskey-based cocktails.

Sources


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