What a cocktail!! And what a refreshing, complex alternative to other rye cocktails. This is the Negroni of whiskey. A cocktail with the kind of bright, clean character perfectly suited for a summer day, but robust enough to hold its own at any time of the year.
First noted in print in 1927 in a slender volume called Barflies and Cocktails, and forgotten almost ever since, the Boulevardier takes the same Negroni formula, a good dose of gin brushed up with equal parts Campari and sweet vermouth, and gives it a twist by substituting whiskey for the gin.
| Ingredients for a Boulevardier | |
|---|---|
| 1.5oz | Rye Whiskey |
| 1oz | Sweet Vermouth |
| 1oz | Campari |
| Glassware: Chilled Coupe Glass | |
| Prep: Stirred in ice, strained into a chilled glass | |
| Serve: Straight up; without ice (coupe) | |
| Garnish: Orange Twist & barrel aged cherry | |
The idea is pretty simple. As we taste and review various whiskies, we will be making a few cocktails along the way and even tweaking as we see fit to give them a new perspective.