Name: Café Boulevardier
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Rye whiskey 50% abv; 30 ml Coffee liqueur; 15 ml Amaro; 4 drop Chocolate bitters; 4 drop Cardamom bitters

Café Boulevardier
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Photographed in an Urban Bar Alto Cocktail 17cl

Ingredients:
1 oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 oz	Galliano Espresso Coffee liqueur
¹⁄₂ oz	Amaro Montenegro
4 drop	Chocolate bitters
4 drop	Bob's Cardamom bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Amaro (e.g. Montenegro) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A rye whiskey-based, coffee-infused and lightly bittered riff on the classic Boulevardier cocktail.

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History:

The origin and creator of this cocktail are unknown to us.

Nutrition:

One serving of Café Boulevardier contains 203 calories

Alcohol content:

1.5 standard drinks
28.81% alc./vol. (28.81° proof)
21.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 5 comments for Café Boulevardier.
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Jeremy Harrold

8th June at 18:58

Similar to a couple of other comments the Rye got a bit lost. My coffee liqueur (from Manchester’s Mouse Kingdom) was too robust so I needed an extra 15ml of Rye and 10 of Montenegro to balance things out. Still, having said all that it’s a fine drink.

Chris Brislawn

31st May at 17:14

We, too, tried the (crushed) cardamom pod gambit, but I was unable to detect much if any cardamom flavor or nose in the glass. Guess they have to steep for awhile. The unknown creator of this drink had a real sweet tooth, and when you find, as C. Berggren did, that the *rye* is getting lost in your cocktail it suggests something needs to change. Accordingly, I cut the coffee liqueur (Mr. Black) in half for more traditional 2:1:1 Boulevardier proportions, and this gave good balance between the 3 ingredients. Nice riff inspired by an old classic; where was it unearthed? Montenegro was good but have to try it with Averna or similar.

Simon Sedgley

31st May at 13:24

We had no Cardamom bitters so just added a couple of pods to the stirring glass. We also went with Ramazzotti for the amaro...Montenegro is just too shy for us most of the time. It's a pleasant cocktail.

Rick Rosemont

30th May at 21:03

I used 1.5 ounces of Rye and 1/2 of Coffee liqueur. And I didn’t have Montenegro so I used Averna.
Is it a lot different than the original recipe?
I don’t know, but it is tasty.

Caspian Berggren

30th May at 13:53

This is certainly straddling the line of being a Boulevardier but it's delicious nonetheless. The coffee and Montenegro was an unexpected hit. The florals go with the coffee and chocolate real nice. The rye gets a bit lost but it lends some backbone to everything. This is a cocktail where I think replacing the rye with blended scotch could work, or at least be an interesting variety.

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