Boulevardier

1 1⁄2 oz Bourbon
1 oz Campari
1 oz Sweet vermouth
1   Maraschino cherry (as garnish)
Instructions
Stir, strain, straight up, cocktail glass
Notes
Bracingly bitter, particularly with the Carpano Antica.
History
A great cocktail, but the modernized 1794 is even better.
Like/dislike
Format
From other users
  • Jeff W likes this — ☆☆☆☆
  • Bourbon plays much bigger role than gin does in Negroni. — ☆☆☆☆
  • sub campari with averna etc = fun too — ☆☆☆☆
  • Very bitter from the Campari — ☆☆☆
  • Bitter from the campari — ☆☆☆
  • Simply delicious! More bitter than a Manhattan, but intensely cocktaily, and a lovely sipper. — ☆☆☆☆☆
  • Along the Bourbon Trail — ☆
  • Used star anise-infused Campari, del Professore and Wild Turkey 101. — ☆☆☆☆☆
  • 1/4/18: 1.5 oz Old Grand Dad 100 proof, 1 oz Cocchi vermouth, 1 oz Campari, orange peel — ☆☆☆☆☆
  • The classic ratio 1:1:1 makes this drink better — ☆☆☆☆☆
  • Serve on the rocks. The process of dilution makes for a very pleasant sipping experience. — ☆☆☆☆
  • 1/26/18 at Grille 29 Nice drink — ☆☆☆☆
  • I like a more whiskey forward version from Death & Company: 1.5 Bourbon, .75 campari, .75 vermouth. It's still pretty bitter, can halve the campari with averna for a smoother version. Regardless, best with a large cube. — ☆☆☆☆
  • 2:1:1
  • Slightly challenging, the sweet vermouth and whiskey moderate the Campari. — ☆☆☆☆
  • Prefer Death & Co version (see other user's comment) Lemon twist is alternate garnish — ☆☆☆☆
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5 Comments

Cocktailian's picture

Try a Boulevardon: switch the

Submitted by on

Try a Boulevardon: switch the campari for averna amaro--it's much less bitter and pulls the roasted flavors out of the bourbon. I also add Bittercube Cherrybark Vanilla bitters

This is a great cocktail, but

Submitted by on

This is a great cocktail, but I recommend it on the rocks. It's easier to enjoy for newcomers to Campari, and anyway the change in taste as it dilutes is really interesting and enjoyable.

My favourite amari / whiskey

Submitted by on

My favourite amari / vermouth based cocktail. I use either bourbon or rye (or rum). Most vermouths work but I prefer to use Carpano Antica.

I batch bottle it in the ratio 2:1:1 - I keep it in the fridge & drink it over ice with a quick finger stir.

There are lots of variations, IMO good additions include:

- either an orange twist or lemon twist

- Averna (sub for the vermouth - I've not found other amari work as well)

- Orange bitters

- Chocolate bitters

- Hellfire bitters

- Coffee liqueur