Rye Boulevardier

Difford’s Guide
Discerning Drinkers (99 ratings)

Photographed in an UB Koto Collins 35cl

Ingredients:
1 12 oz Straight rye whiskey (100 proof /50% alc./vol.)
34 oz Strucchi Red Bitter (Campari-style liqueur)
34 oz Strucchi Rosso Vermouth
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of orange zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A rye whiskey-based Boulevardier with both the generous measure of rye and its high alc./vol. making this a boozy but tasty aperitivo or digestivo.

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AKA: Abigail Gullo's Boulevardier

History:

Adapted from a recipe created by Abigail Gullo at Ben Paris restaurant in The State Hotel, Seattle, USA.

Nutrition:

One serving of Rye Boulevardier contains 188 calories

Alcohol content:

  • 1.8 standard drinks
  • 27.8% alc./vol. (27.8° proof)
  • 25 grams of pure alcohol

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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John CARR’s Avatar John CARR
29th June 2024 at 15:34
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’s Avatar John CARR
29th June 2024 at 15:38
I think olives could also be a great garnish option here.
Chris Lamb’s Avatar Chris Lamb
29th November 2022 at 09:18
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’s Avatar Melissa Demian
17th November 2022 at 19:39
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.
9th February 2023 at 17:36
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’s Avatar Zachary Taylor
27th December 2021 at 21:46
Substitute aquavit for the rye, lemon twist for the orange, and you've got a Sophisticated Dane, which was invented by me.
Zachary Taylor’s Avatar Zachary Taylor
14th January 2022 at 14:17
The aquavit on my bar cart is O.P. Anderson - so maybe it's more a Swank Swede.
Simon Difford’s Avatar Simon Difford
28th December 2021 at 09:33
Thanks for sharing - I look forward to trying. Do you recommend a particular aquavit?
John Hinojos’ Avatar John Hinojos
29th August 2021 at 00:18
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.