Serve in anOld-fashioned glass
Orange zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
|1 1/2 fl oz||Bourbon whiskey|
|3/4 fl oz||Rosso/rouge (sweet) vermouth|
|3/4 fl oz||Italian red bitter liqueur|
Read about cocktail measures and measuring.
Basically a Negroni with bourbon replacing gin. The original 1927 recipe calls for equal parts, but I've previously favoured a 3:2:2 (45ml bourbon, 30ml rosso vermouth, 30ml Italian red bitter liqueur) recipe. Popular demand (see comments) has led me to adopt a 2:1:1 recipe as I have to concede it's better balanced.
The Boulevardier first appears in Harry McElhone's Barflies and Cocktails, not among the book's A-Z listing of recipes but in a piece called "Cocktails Round Town" contributed by Arthur Moss, the "Around the Town" columnist of the New York Herald, Paris.
Now is the time for all good Barflies to come to the aid of the party, since Erskinne Gwynne crashed in with his Boulevardier Cocktail: 1/3 Campari, 1/3 Italian vermouth, 1/3 Bourbon whisky.Arthur Moss, 1927
This suggests that the recipe was not one of McElhone's but was created by Erskine Gwynne, a regular at McElhone's Harry's New York Bar in Paris. Like McElhone, Erskine Gwynne was an American expatriate, but he was also a socialite, nephew of railroad tycoon Alfred Vanderbilt and most importantly for this story, edited a monthly magazine called The Boulevardier, hence the drink's name.
Negroni cocktail history and how the The Boulevardier fits in
One serving of Boulevardier Cocktail contains 152 calories.