The Boulevardier

By Toby Cecchini

The Boulevardier
Craig Lee for The New York Times
Rating
4(1,081)
Notes
Read community notes

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.

Featured in: Case Study | The Boulevardier

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Ingredients

  • 2ounces rye or bourbon
  • 1ounces Campari
  • 1ounce sweet vermouth (I love a half and half mixture of Cinzano Rosso and Carpano Antica Formula).
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

115 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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4 out of 5
1,081 user ratings
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Cooking Notes

Andy Dufresne

The Boulevardier, like its cousin the Negroni, is a fantastic cocktail for a sophisticated palate. This recipe is excellent, but differs from the 1-1-1 proportions of the classic recipe. I strongly prefer it made with rye whiskey.

SteveAC10

There's a bar/restaurant in suburban Minneapolis that serves what is essentially a Boulevardier that adds the Campari in the form of an ice cube skewered together with Luxardo cherries. Ingenious really, because the drink stays cool but doesn't get watered down as the ice melts. The roblem is they go down far too easily.

MarkL

I actually made the 1:1:1 version found elsewhere. I used rye and it was delicious, but a little too sweet. I added a few drops of orange bitters and it was even better. I will keep experimenting.

Gary

boulevardier | ˌbo͝oləvärˈdir ˌbo͝oləvärˈdyā | noun a wealthy, fashionable socialite.

NLC

bool'-vahr--dee-ay.

Steven's Wine and Food Blog

I agree with your proportions, Andy. I have also moved off Campari to Aperitivo. That red dye in Campari can’t be good for you. In addition, Aperitivo is more herbal, adding complexity to the cocktail.

John V

Made this with rye and it was fantastic. Will try it with bourbon tonight. Tried one of these with Martini and Rossi a few weeks ago and it was awful. Went and got Carpano Antica and what a difference. I could drink a million of these. REFRIGERATE YOUR VERMOUTH!

Jojo

Delicious! Plus, because the proportions are so simple it's easy to make for a crowd.

Kim

I prefer it with an orange twist. Delicious either way.

gordon

I've been making these for quite some time. I prefer the simpler 1:1:1 ratio with rye. I also drop in a good cherry like a Luxardo.

VinceGraceFood

This was excellent. Probably too sweet for me with Bourbon, but I made again with Rye and it was perfect

Wes Clavey

Made with rye, this is called My Old Pal. I have made many variations of this drink but my favorites are using bacon infused rye or bacon infused bourbon. In addition, Leopold Brothers makes a good apertif alternative to Campari that complements the whiskey nicely.

Mike Czechowski

Love these proportions with 100 proof Knob Creek rye. This is now one of my favorite cocktails - along with the Negroni itself!

Dave Paley

In the "classic" recipe (1-1-1) the Campari completely overwhelms. In this variation (2-1-1) it still dominates - Campari is very strong. I recommend proportions of 2-1-1/2.

robWeeve,

pinterest it under "cocktails"

Tom

I recommend adding a true slice of orange and not just a peel. It soaks up the flavor and honestly is more legitimate and generous than just a peel of orange. It adds a more generous taste of orange to complement the Campari. Granted, I used Rye instead of Bourbon. Seriously, try a decent hefty slice of orange instead of a tiny orange peel.

Nicole

Excellent this way. My winter drink when it's too cold for a negroni or a whiskey sour

Jeff

Just made one, added the hickory smoke. ShaZamm

Guy

This is a lovely drink. We added a few drops of lemon juice. It tempers the bitters.

Sonia

Too much whiskey. Really delicious but would probably not make me fall asleep if 1:1:1. Maybe keep ratio but make a smaller drink.

sheri

This is probably my favorite cocktail. I prefer the 1:1:1 ratio, and have to drink these with caution. They’re very potent. IMO it’s better with Bullet Rye and Carpano Antico Vermouth, along with Campari and a slice of orange zest. Cheers!

emma b

Cocchi vermouth is the way to go. Cinzano is awful and carpano is very good but overpriced.

John V

Made this with rye and it was fantastic. Will try it with bourbon tonight. Tried one of these with Martini and Rossi a few weeks ago and it was awful. Went and got Carpano Antica and what a difference. I could drink a million of these. REFRIGERATE YOUR VERMOUTH!

C

Different vermouths have different profiles. M&R works for some drinks, but not all. Noilly Pratt has a different profile from Dolin and I prefer one over the other depending on the other liquor in the drink. For example, Noilly is great with whiskey or vodka, but not so with gin, which works well with Dolin.

G from Jersey

Terrific but recommend milder Canadian whisky....

brutallyfrank

When made with rye instead of bourbon, it's an Old Pal. A recipe for which also appears on this site. https://cooking.nytimes.com/recipes/12522-old-pal

G from Jersey

@brutallyfrank I see that. But believe with rye (per my comment - believe Canadian whiskey is the way to go) is still the same drink. WineEnthusiast agreed on January 9, 2021.

todd sf

Boulevardiers and Negronis are on my short list of “go to” cocktails- they never get old. I enjoy experimenting with all the varieties of sweet Vermouths currently out there, Antica Formula being just one of many possibilities. A recent favorite is the Blood Orange Mommenpop Vermouth out of Napa- Nice and bright, it adds real verve to whichever your making …

John

I've always made these with a nice large orange peel shave, twisted, and just mix it on the rocks directly. sometimes I add some soda like pellegrino into a taller glass.

Olivia

Followed the recipe portions of 2-1-1 and preferred it to 1-1-1, but added a couple drops of orange bitters as others suggested and loved the depth of flavor it added. Will definitely make again!

JayRE

I'll give this a go, it looks right up my street. However, "something richer and more complex than just a whiskey " ... oh dear.

lily kumpe

Made this along with the 1:1:1 version. Then my husband and I blind taste-tested the two. Even though my husband is biased against the nytimes, it was unanimous; we both prefer the nytimes recipe and even doctored up the other to match.

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