Name: Rye Boulevardier
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 22.5 ml Red bitter liqueur; 22.5 ml Rosso/sweet vermouth

Ingredients

1 ¹⁄₂ fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

³⁄₄ fl oz

Italian red bitter liqueur

³⁄₄ fl oz

Strucchi Rosso Vermouth

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Rye Boulevardier contains 188 calories

Alcohol content:

1.8 standard drinks
27.76% alc./vol. (55.51° proof)
25 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

Comments & Discussion

Please log in to make a comment

John CARR Premium Member 6w

Noting in passing that Bonal Kina subs very nicely for rouge vermouth 🙂. I used Select for the bitter but I’m sure Campari would be perfect too! Different flavour profile but very delicious by my reckoning

Wim Sam 36w

What would you change to serve this in a Nick & Nora glass,
without the large block of ice in this recipe?
I find the drink gets diluted toward the end in the Old fashioned tumbler and diminishes the experience.

Simon Difford Verified User Premium Member 36w

Perhaps add a splash of additional dilution.

John CARR Premium Member 2y

Happy to confirm the akvavit experiments described below. I used saxby akvavit by Moe distillery in Estonia, Cynar and Dolin rouge with a lemon twist. Excellent combo and still identifiably a negroni.

John CARR Premium Member 2y

I think olives could also be a great garnish option here.

Chris Lamb Premium Member 3y

Tried this last night using equal parts of each ingredient as I didn't realise I only had 30ml of rye left in that bottle. I think that's likely an inferior ratio; the spiciness of the rye was not distinct when stirred down. Just a heads-up in case folks are tempted to try that. (And maybe the ratio should be even higher if it's not 100-proof rye?)

Melissa Demian 3y

I made it with Cynar instead of Campari for a more herbal, less bitter experience. Just great; the spiciness of the rye goes really well with the artichoke weirdness of the Cynar.

Alex Henderson Premium Member 3y

I can vouch for the Cynar variation, it complements the Rye well (with Templeton Rye at least.)

Combining this idea with the Sophisticated Dane below, I can verify that Cynar-Akvavit works very well too - the artichoke weirdness balancing the caraway eccentricity (I'm using Aalborg Akvavit); finished with a dash of Bitter Truth Orange bitters.

Also, Hi Melissa, fancy meeting you here! :D

Zachary Taylor 4y

Substitute aquavit for the rye, lemon twist for the orange, and you've got a Sophisticated Dane, which was invented by me.

Simon Difford Verified User Premium Member 4y

Thanks for sharing - I look forward to trying. Do you recommend a particular aquavit?

Zachary Taylor 4y

The aquavit on my bar cart is O.P. Anderson - so maybe it's more a Swank Swede.

John Hinojos Premium Member 5y

I could see this great as a aperitif or after dinner drink. We had it before. Great mix of flavours. Just a slight hint of smoky. Does like to rest and get some additional water. Would recommend giving it a long stir.