Boulevardier
The Boulevardier is largely credited to Erskine Gwynne, an American living in Paris in the late 1920s. This cocktail is a play on the Milano-Torino, adding an equal part of whiskey into the mix.
Yield: 1 cocktail
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Ingredients
1 oz. whiskey (Bourbon or Rye; we recommend Rye)
1 oz. Campari*
1 oz. sweet vermouth**
Lemon twist
Instructions
Combine the whiskey, Campari, and sweet vermouth in a pint glass or shaker tin. Top with ice and stir for about 10-20 seconds. Strain into a cocktail glass using a Hawthorne strainer. This cocktail can be served up, but if you’d like it on the rocks, top with a few large ice cubes. Garnish with a lemon twist.
Notes
*If you’d like a slightly sweeter version of this cocktail, try substituting Aperol in for the Campari.
**For the sweet vermouth, we recommend Punt e Mes or Cocci Storico Vermouth di Torino may also be used. Carpano Antica is another great option, if you’re feeling fancy.
Recommended Equipment
