1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄2 oz Campari
1⁄2 oz Amaro
1 rinse Herbal liqueur, Pernod
1 twst Orange peel

Stir in ice, rinse chilled cocktail glass with Pernod and empty, strain into glass and serve.


Orange peel can be flamed, bitters optional in this drink. At any time, feel free to substitute Bourbon with 100% Rye Whisky.

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4.5 stars
(58 ratings)
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From other users
  • Made with 1/2 Ramozotti, half Averna, Absinthe spray. Tasty and complex. On the bitter side. — ★★★★★
  • Nice with Nardini.
  • Made with ½ Ramazotti, ½ Averna. Lovely drink. — ★★★★★
  • wonder if it would be better with a campari substitute, like Contratto Bitter. And Rye?
  • split the amaro between ramazotti and averna; used scrappy chocolate bitters and absinthe. an absolute treat.
  • complex cocktail - VG — ★★★★
  • Nice cocktail. I used orange plus a spray of Laphroaig 10yr.
  • Bulleit Rye Punt E Mes Averna
  • New favorite
  • Used Cocchi di Tornio & CioCiaro. Very good.
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Bevx commented on 4/27/2013:

Which amaro do you recommend? Of the amari I've tried, I imagine Ramazzotti or CioCiaro would work well, along with maybe Montenegro or Averna (although I've not yet tasted the former)... Any others?

Looks like Meletti might be a good choice; I've been meaning to try it with Campari but haven't yet figured out a good ratio...

Amaro Montenegro or Averna work well, but not the more bitter ones like Ramazotti. Montenegro is a little thinner and sweeter in this drink, Averna a little more syrupy but a little more bitter; so whatever suits your tastes.

Tried this last night with Cocchi Vermouth di Torino, Montenegro Amaro and 3 dashes of orange bitters. I also used Bulliet Rye. Needless to say it was a little too sweet with a lot of citrus going on. I'm thinking of trying again with Buffalo Trace Bourbon and Dolin Dry Vermouth.

Tried with Bulleit Rye, Punt e Mes, and Averna, with Fee Bros Aztec Chocolate Bitters and a navel orange peel, and it is divine! The Rye, PeM and Averna combo is dense and slightly spicy; a real winner.

I found the "Boulevardier 12" to be both a fascinating and tasty drink. Why fascinating? Well, it gave the drinker so many options: Bourbon or rye? which bourbon or rye? which sweet vermouth? and especially, which amaro?

I decided to play it safe, and it worked. I used Jim Beam Black bourbon, Vya sweet vermouth, Picon Amer, and Bittermens Xocolatl Mole, along with the Campari and a hefty orange twist. This was a smooth, lightly sweet drink, with slightly bitter overtones and a hint of chocolate. I rated this concoction at 4.5. It don't get much better than this!

Next time, I will try rye (not sure of the brand, as I have five options), also I'll try Dolin sweet vermouth, and finally I'll throw in Averna or Montenegro for the amaro. It should hit a rating of 4.0, at least. Wish me luck!

I like this with an alteration to the vermouth. I use .25oz chipotle infused vermouth and .5 regular. Gives it a suble nice spice to it. You can also add a spray of Laphroaig10yr to it to top it off. 


Made with Willett Pot Still Bourbon, Averna, Ramazotti, Carpano Antica, rinsed with St. George Absinthe Verte. Wife’s comment: “That is one slutty drink. Can I have more?”

Worked okay with Averna - shift to Punt e Mes next time and see if we can bring it up a level.