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

Rye Boulevardier
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Photographed in an UB Koto Collins 35cl

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur)
³⁄₄ oz	Strucchi Rosso Vermouth

Read about cocktail measures and measuring

How to make:

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

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - 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 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

Variant:

Old Pal
Banana Boulevardier
Irish whiskey-based Boulevardier
Casa Savoia Boulevardier
A The Right Hand (aged rum-based Boulevardier/Negroni)

History:

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

More cocktails by Abigail Deirdre Gullo

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

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

29th June 2024 at 15:38

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

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

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.

Alex Henderson

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

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

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

28th December 2021 at 09:33

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

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.

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