How to make The Boulevardier cocktail

Closely related to the more famous Negroni, the Boulevardier is simple, easy to make, delicious stirred down whiskey cocktail - a true classic.
As part of my look at American Whiskey with Fred Siggins, this episode an expanded look at one of our 5 Great American Whiskey cocktails - The Boulevardier.
As well as showing you how to make this classic cocktail, we also look at its history and why some cocktails are stirred and some are shaken.
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Specs:
40ml (1 1/3oz) whiskey (Woodford Reserve)
20ml (2/3oz) sweet vermouth (Dolin)
20ml (2/3oz) Campari
Orange twist garnish
Add all ingredients to mixing glass, add ice and stir until chilled and diluted. Strain over ice in glass, garnish and serve.
So now you know!

[@sambrockelsby522]

I discovered this recently during lockdown and it's now my favourite! I make it with 1.5 parts bourbon, 1 part sweet vermouth and 0.75 parts campari with a large ice cube and orange garnish. I like to use buffalo trace bourbon

[@BehindtheBar]

Buffalo Trace is 💯

[@craigj9181]

Buffalo Trace is almost always (i run out at times) in my bar, good for so many cocktails.

[@drewgalbraith4499]

Perfect! I was just about to make one with Buffalo Trace for the first time, only ever made it with “barn burner”

[@Sozetheman]

i also like maker's mark bourbon for this one... but you'll have to try it with bulleit 95 rye - very very crispy & straight.

[@08ranaiu]

I did a similar ratio adjustment but with Makers 46, and it turned out super nice. Definitely have Buffalo Trace on my shopping list! Cheers!

[@erickozokas]

I love your videos. I am new to the world of whiskeys and you make it very approachable and easy to understand. Thank you and keep up the good work

[@BehindtheBar]

Thank you so much, that means a lot!

[@707gomez]

I've been learning about spirits and cocktails for about two years, and have a few presenters that I find informative, but I think you have become my favorite. Entertaining and informative and practical---I'll just say "Thanks for the show."

[@BehindtheBar]

Thank you so much for the lovely comment!

[@Raider1409]

Never heard of the drink but because of you 2 this is one of my top three drinks right next to the old-fashioned. Thank you.

[@davidpeterson5930]

I love this with Michters small batch with high end vermouth. I garnish with a luxardo maraschino cherry and lemon peel. This is by far my favorite cocktail

[@davidpeterson5930]

With a clear ice ball. Delicious!

[@chadmiller6487]

Your commentary is so relaxing.

[@mateustravaglini6103]

the final glass cup is so gorgeous

[@BartendingAndBaseball]

I have a really good bartender at this place in SD and I asked him to make me something I’ve never heard of, and he made me one of these. Delicious.

[@BehindtheBar]

So glad you like it, it’s definitely one bartenders love to spread the word of- they must have figured you have good taste 😉

[@it-ut4rd]

Hello, I've just subscribed to your channel recently, because whenever I'm looking up cocktail recipes I enjoy your videos the most. I really love that you explain a bit of history behind the drinks too. I had Boulevardier a few times in London's one of the best (in my opinion ) cocktail bars. They had an interesting twist to the cocktail. There was an iced dark chocolate teddy bear stuck to the middle of the glass, so you can smell chocolate every time you take a sip. It became one of my favorite cocktails since then, but I can't afford to make it myself because it has so many ingredients listed. They added their own Amaro Mix, Absinthe bitters, and Cognac to the main three ingredients. And I don't know the proportions, but I suggest you try something like that when you will be experimenting next time. The chocolate bit is the best, I promise! Good luck!

[@BehindtheBar]

That sounds similar to a serve I had in London! Delicious 😋

[@Barprints]

Love the history of this one! Stories make the sell so much better. Cheers

[@paulgerton2573]

I have had great success mixing a large batch of this and barrel aging it in a small countertop barrel. Age it until you like it then bottle it and keep in the fridge! Yum! Also made a chocolate infused Campari. Smooth but also a lot of depth.

[@BehindtheBar]

Chocolate infused Campari sounds dope.

[@nalgo]

A really nice spin on this is with Talisker or other similarly smokey/peaty scotch. Adds a whole new element to the drink.

[@rjohnson611]

i quite enjoy this cocktail, which I make with 2 parts whiskey to one part each of Campari and vermouth. I think Canadian whiskey works especially well in this cocktail.

[@BehindtheBar]

Definitely, nice and smooth 😊

[@vaughnjames397]

Such a great cocktail. I happen to keep these exact ingredients on hand- made one this evening after watching this video!

[@BehindtheBar]

Oh good I hope you enjoy!

[@Barprints]

It's equal parts for me too. Love the balance and easier to remember

[@mistermom310]

I'm going to try this soon. I'm out of Woodford; I'm thinking about using Four Roses single barrel or Redwood Empire Pipe Dream. Love your content ❤🥃

[@dougmasters681]

Well, this is a great drink! Definitely a fan of the Negroni. This is a new favorite of mine,while I delve into improving my skills! Thank you,Cara!

[@matthewmckenna7414]

I too love vermouth and really enjoyed your episode on vermouths. In that episode, you brought to my attention Punt e Mes, which is one part vermouth and 1/2 part bitters (Campari like liquor). I have enjoyed it by itself, on the rocks, with an orange wedge and olive garnish and sometimes with a splash of seltzer. Since being introduced to Punt e Mes and since it is much more affordable in my area than buying a bottle of Campari and a high quality mixing vermouth together, I have been using equal parts bourbon (my go-to mixer is Heaven Hill's Evan Williams Bottled-in-Bond) and Punt e Mes for my Boulevardiers. I keep my orange wedge and olive on a cocktail skewer as a garnish. Thank you for your channel and for opening me up to new possibilities.

[@BehindtheBar]

Perfect!

[@koinutachi]

Love it. Looks really delicious. What about changing the bourbon for an irish whiskey (also triple distilled) and see what happens? Experimenting sounds like fun with cocktails!

[@BehindtheBar]

That could definitely work! It is fun 😊 one of the best things about the job!

[@dinodinosaur]

Hi! Do you think this will work with whiskeys with a strong smoke character? btw I recently discovered your channel yesterday. You do amazing work, keep it up! cheers from Manila :)

[@BehindtheBar]

It definitely can work if you like that flavour, maybe just dial down the Campari to start so the two big flavours don’t compete.

[@Yong_Goh]

ive tried this with Laphroaig and Balvanie... I preferred the sweetness of the Speyside to balance the bitter of the Campari.

[@jimhughes5255]

This has become one of my favorite drinks.

[@mattmathai]

Nice video. For some reason I hadn't even heard of a Boulevardier until a few months ago. I was waiting for my table in a restaurant bar, and couldn't think of a drink to have, so I asked for a Negroni. The bartender said (with a wink) "given that you're in a place called Radish and Rye, how about I make you a Boulevardier? If you like a Negroni, you'll love this." He was right.

[@BehindtheBar]

That sounds like a great bartender!

[@mattmathai]

@@BehindtheBar One of handful of excellent ones in Santa Fe. We're lucky.

[@MatthewChristiana]

I recently discovered this one. I like using Jim Beam Devils Cut with it. I do all equal parts and the robustness of the Devils Cut really works in this for me. Right now this is second only to a Manhattan for me as far as whiskey cocktails go.

[@Barprints]

I gotta say I've never tried it with Devil's Cut, always went with Maker's Mark. Curious to try that out

[@matthewrussell1672]

I love my whiskey neat. I’m not a snob however. Two of my favorites for whiskey are the Old Fashioned and the Boulevardier. Fun video!

[@tcastle1927]

Love your videos! Great teaching and history 😊 Excited to make this tonight!! Any recommendations for other bourbons to use? I’m thinking of using Knob Creek 9...

[@BehindtheBar]

I think that would work well, I find all the Knob Creeks good go-tos for cocktails as they’re flavourful but play nicely with others!

[@freddobbs2011]

Big fan of your channel. The first time I tried this was at a do-it-yourself bar. I was underwhelmed by the American whiskey choices, so I made it with Johnnie Walker Black. Fantastic. I learned that this is called a Scotch Negroni. Not happy with the name, I renamed it the Scotch Boulevardier. My brother suggested Highland Boulevardier. At home I have a wonderful bottle of Bowmore--a gift from my nephew. Tweaking the name, I now make a Islay Boulevardier. Highly recommended. For the American whiskey version, I like rye, in particular Rittenhouse. Just my two cents. Keep 'em coming!

[@BehindtheBar]

You should try a Bobby Burns! Like a Manhattan but with Scotch and a little Benedictine 😋

[@GeorgeTropicana]

I love this (and pretty much any cocktail) with bulleit rye but I'm looking forward to giving it a try with my scotch

[@watchnerd]

For the whiskey, I've found Sazerac rye works quite well, which also has a nice New Orleans tie-in to suit the French orgins.

[@Gordi_B]

I want one of these now!

[@BehindtheBar]

Follow your dreams!

[@Gordi_B]

Behind the Bar 😁🍸

[@tiago7451]

Your videos are great!! You could make a video about the Rob Roy. It would be very interesting to hear about that.

[@BehindtheBar]

Definitely, I really like a Rob Roy. We actually had Bobbie Burns the other night (Rob Roy with Benedictine), hadn’t had one in ages but it was great!

[@tiago7451]

This is the best, most educative and straightforward youtube page on drinks. Congratulations

[@BehindtheBar]

That means so much, thank you!

[@drahdert]

I’ve been making this drink at home for about 6 months now. It’s a delicious cocktail and so easy to prepare. It sits right between a Manhattan and a Negroni on the taste scale. I agree with serving over one big ice cube (clear if you can get one) and orange twist.

[@AWDrake]

Hi! Sometime last year a bartender introduced me to boulevardier (my favourite cocktail) made with a peaty Scotch (my favourite spirit) instead of bourbon. But I have never since been able to make a really good one at home. Would you consider making a video on the different boulevardier versions? Bourbon vs rye vs Scotch. Love your channel and would appreciate to hear your take on them. Cheers

[@BehindtheBar]

Absolutely! It would be quite difficult to balance the peat to be honest, I would probably consider blending a small amount of peated scotch with something a little fruitier 😊

[@AlejandroRubino]

My first approach to whiskey cocktails came from this particular drink, in a nice bar in Milan. Then came love for the Old Fashioned and, as I started researching it's history, my new favourite is the Sazerac! Which other whiskey/bourbon cocktail would you recommend?

[@BehindtheBar]

If you like the Sazerac then stay tuned, we have a treat for you next week! Have you seen this compilation? It sounds like you should be trying every Manhattan variation haha: kzbin.info/www/bejne/o3iXpYpjr895ebc

[@johnbrowneyes7534]

I currently have Campari, sweet vermouth and Rittenhouse rye on hand......would those work together?

[@BehindtheBar]

Absolutely!

[@Barprints]

Match made in Heaven!

[@Ez-kt5vr]

Luv your videos! Keep up the great work! :)

[@MichaelS_MathanDearg]

This is one of my go-to pre-dinner cocktails when I'm out for a nice dinner. I need to make sure I order this first before consuming other libations because the name does not flow out of the mouth easily;y when you're a bit tipsy.

[@BehindtheBar]

😂 so true!

[@vicentedelay8245]

Fantastic drink! I’ve been making mine lately with Calisaya instead of Campari, it’s for fun 😁

[@BehindtheBar]

Ooh I have never tried it but sounds delicious! I’ll have to see if it’s available in Melbourne

[@08ranaiu]

Tried the negroni last night with the standard 1:1:1 ratio, and my husband hated the bitterness. But did this one tonight, playing with the ratio a little; upped the bourbon a 1/2 oz and the vermouth a 1/2 oz; didn't tell him there was campari in it (hid the bottle) and upon a "blind tasting" he really liked it. Made Derby (bourbon) cocktail as a back up, which he liked better but still! Happy to find a way to hide campari in a way that is palatable for him (since I bought a whole damn bottle of campari)...even though he preferred the Derby, still consider this a success :) .....also, I've resolved to attempt to play with the negroni ratios to make it more palatable...has anyone played with this and have any recommendations for those that don't like that suuuper bitter campari-forward style negroni? Salud!

[@BehindtheBar]

I love that you’ve stayed open minded and played around with it! At Bomba we do what I like to call a party Negroni, so heavy on the vermouth and with a splash of Aperol as well as the Campari and it makes it much softer (40ml vermouth, 20ml gin, 20ml Campari, 5ml Aperol).

[@chriscarrico5367]

I have become a fan of 'The Old Pal' basically the same but swap out the bourbon for rye and the sweet vermouth for dry white.

[@BehindtheBar]

Also a great drink!

[@christinecamley]

Terrific cocktail!!

[@fyall123fu]

Good cocktail with an interesting backstory. 👍

[@SteveAbrahall]

Noice! What would you recomend if you were to use a good scotch, as opposed to an american whiskey?

[@jameslilley1541]

If you're using a peated scotch, such as Islay whisky, use equal parts Islay scotch, sweet vermouth and campari, in the same way as the boulevardier

[@BehindtheBar]

Totally depends what you’re going for- if you want to keep it pretty aperitif-y, probably stick to a lighter style blended whisky (like Dewars 12yo, Monkey Shoulder or Nikka From the Barrel if you’re feeling fancy!), or you can head to a richer, fruity single malt like Glenfiddich 12 or Glendronach 12 for a whole other level! Full on Islay whisky can be quite a lot but something like Johnnie Walker Double Black (which has more Islay than your regular JW Black Label) is a good entry point!

[@chriswnek8485]

I rushed out to make this after it was referred to in an episode of Billions, and it's one of my favorites. I also mix them 2:1:1, though I serve mine up and crave them more often in fall and winter. One of the first recipes I found directed the reader to flame the orange twist (and provided no explanation as to what meant). I haven't seen this in any other recipe, nor have I been able to find that original article since then. What are your thoughts on this technique in general? And do you consider it appropriate for a Boulevardier? (Edited to fix a couple of autocorrect goofs)

[@BehindtheBar]

Absolutely, it just gives more of a burnt orange note which can work really nicely, especially in fall and winter 😋

[@tanker6473]

Like this much better than the 1:1:1 versions.

[@spiderz81]

When I do a Negroni or a Boulevardier on the weekday I always pick up 3 shooters of bourbon or gin so I can split it into 2 cocktails🥃 1 1/2 each of the lil bottles per drink, so I get about 2 ounces of spirits in each cocktail..Cheers.

[@Yong_Goh]

I think I might actually prefer this over the negroni for now.... instead of the bright tang of juniper from a London dry, I get a bit of creamy butterscotch nuances from the whisky I used which was Monkey Shoulder. The higher ratio of base also calms down the bitter of the Campari quite a fair bit which may make it more approachable for some...

[@BehindtheBar]

Totally agree with those notes!

[@brusselssprout1]

I add a teaspoon of pastis (Ricard) to that mix and decorate with a star anis instead of orange. Try it! ;)

[@charitysteveboisseau5989]

I'm making this tonight. I forgot the orange, but will substitute a dash or two of 🍊bitters. Hopefully, it will be ok.

[@charitysteveboisseau5989]

This is delicious, but a bit too bitter. I used 1 oz bourbon, 2/3 oz each campari and vermouth, but now I realize maybe I need a little more bourbon.

[@BehindtheBar]

Yeah I usually do about 40 or just under 1.5oz bourbon 😊 you could try just dropping the Campari back too as it is a full on flavour!

[@charitysteveboisseau5989]

@@BehindtheBar I think I will do less Campari next time. Thanks!

[@matteo8o]

Me like it

[@mmeiselph7234]

I do 2:1:1 with rye, or a high rye bourbon. Frickin awesome drink

[@AlexanderKEmery]

I believe this drink is better served around 50F degrees because I think the warmer temp serves to bring forward the complexity of the flavors as they warm in the mouth and more importantly brings out the sweetness of the vermouth and Campari which can be overpowered by the bitter herbal flavors if the drink is served colder. I believe stirred drink in general should have a temperature range given unless they are to be stirred until equilibrium is reached. I compensate for the lack of dilution by adding a bit of water. Also, while orange peel works okay, and cherry too, I like both lemon peel and a little 5ml of lemon juice added to this formula, although the juice does radically change the drink into something very amazing and different. Anyone else try this?

[@juvalencia]

There is a drink that combines whisky and amaretto, I have seen that one only on a Dan Murphy's magazine; do you have any comments on that drink?

[@BehindtheBar]

A Godfather? It’s a nice and simple after dinner sipper, great if you have a sweeter tooth as well 😊

[@craigj9181]

@@BehindtheBar Not a bad drink the Godfather, I usually make it with Johnnie Walker black and it's delicious.

[@mr100x3]

If you have a softer whiskey do you really need to do more of it? At that point you can just do a regular distilled whiskey and do equal parts

[@thuanlieu2532]

I love this channel... thank you for sharing. I've been wondering why some cocktails are poured over ice and others are served neat... is there a rule of thumb or just historical taste?

[@BehindtheBar]

Great question! There isn’t really I’m afraid, it’s usually just a question of history.

[@chadb.396]

Do you ever add bitters to the Boulevardier or would that be called something different? If so, which type of bitters? Thanks!

[@BehindtheBar]

I tend to find the Campari is enough but orange bitters could lift it nicely! Or something like chocolate bitters could add a fun other flavour…

[@giuseppelagala6570]

hi, in your opinion is more balanced negroni or boulevardier?

[@BehindtheBar]

Hey Giuseppe! Good question- not to take a cop out but I think it depends on the ratio. A Boulevardier at 1:1:1 is way too much for me, but like this I think it’s balanced! A Negroni on the other hand tastes great at every ratio I’ve tried it so maybe it’s the inherently more balanced one...

[@kostathanop3282]

Can i use dissarono liqueur instead of sweet vermouth?

[@BehindtheBar]

Oooh it’s definitely a little sweeter than vermouth so I would use a lot less (maybe just 15ml or so) but I think the nuttiness could be a cool element - if you give it a go let me know, you might invent a new modern classic haha

[@garysandiego]

I make mine with Rye and Aperol-a little more spice and a little less bitter. (Maybe it’s not actually a Boulevardier. More like Le homme du monde?)

[@BehindtheBar]

Haha love the new name! Great twist 😊

[@egosumhomovespertilionem]

You can make a Boulevardier with any whiskey you want including bourbon, but it was traditionally made with rye, not bourbon. Rye is typically spicier and somewhat less sweet than bourbon and yields a better balanced Boulevardier, and now that excellent quality ryes are widely available again, consider using it instead of bourbon in the drink. That said, Harry MacElhone invented a riff of this Negroni riff about a decade later, during the 1930a, called the Old Pal. Like the Negroni, the Old Pal uses Campari (or Capelletti) for its bitter ingredient, and like the Boulevardier, it uses rye for its alcoholic base. The Old Pal, however, substitutes a go0d French dry vermouth for the Italian sweet vermouth ingredient, rendering a lighter, better warm weather cocktail than either the Negroni or the Boulevardier. Pro tip: All of the Negroni family of drinks -- Negroni, Boulevardier, Old Pal, White Negroni -- were orginally equal parts cocktails, i.e., one part of each ingredient. Consistent with modern tastes, however, they are arguably all better made with a part and a half, or even two parts, of their alcoholic base ingredient, i.e., gin or rye.

[@Barprints]

My personal preference is bourbon. Like the sweetness from the corn

[@positivetradingofficial500]

Nice

[@CraftingDepths]

love it! however, i prefer equal parts.

[@Barprints]

Same! I've always made it that way.👍

[@portlandreviewer6582]

I like equal parts of each. Why mess with perfection?

[@BehindtheBar]

Fair enough!

[@Nasosdag]

I could SO demolish a Boulevardier right now... 30°C outside. But I am still supposed to be working... albeit from home... hmmmm... I got bourbon, campari AND red vermouth on the shelf.

[@BehindtheBar]

Haha on the shelf just looking at you... 😈

[@emilcasas2707]

So now you know 😊

[@mikekisonu6825]

Maybe it’s just ME, but I think EVERY topic sounds BETTER with a Irish/Scottish accent! 😊 Question - speaking on behalf of HOME bartenders, who don’t have the LUXURY of bar backs or dishwashers, could one also build the drink in a SINGLE rocks glass, as in, just adding ALL three ingredients, along with a large chunk of ice, to a LARGE rocks glass, and stirring it WITHIN said glass? 🤔 Points for answering questions about a TWO year old post! 👍🏼😅 Who said “girls” can’t make a “badass” drink? 😉 Slainte! 😎

[@BehindtheBar]

Absolutely! It’ll just melt more quickly so hopefully you’re not too slow a drinker 😉

[@mikekisonu6825]

@@BehindtheBar Careful, luv. You keep this up, I’m gonna have to move you to the TOP of my “Cocktails” playlist! 😊 Seriously, wouldn’t you consider YOUR method to possibly leave the drink OVER diluted? I could see if it was served “UP,” but if you deposit said ingredients into yet ANOTHER glass with more ICE, you might risk diluting the drink’s “punch,” if you catch my drift. 😉 As for drinking TOO slowly, not me dear. I’m the MALE equivalent of the drinking scene in “Raiders of the Lost Ark,” for good or bad. 😳😆 Keep up the GOOD work, luv, and lay on that BROGUE extra thick for us fans! 😆 Slainte! 👍🏼👏🏼😊

[@stevenjohnson6997]

I make mine with Wild Turkey Rye 101, Cynar , sweet vermouth, and a couple drops of angostura orange. Can a cocktail be called sexy ? I say why not. This is the stuff of sonnets.

[@Brad-ic4bp]

You two make a perfect-looking couple.

[@BehindtheBar]

Aw shucks!

[@Solidnoname]

This should always be served "Up"

[@TreforTreforgan]

Just noticed something about myself while watching this. I prefer scotch for sipping straight but I prefer a bourbon cocktail. Saying that I just love me a Godfather. Mm mmmm

[@ItamarvhVahnish]

Probably because bourbon is sweeter it's usually mixed better with the other ingredients where single malt scotch is very smooth on its own but not sweet

[@mmja_wavridr]

1:31 yehhh

[@heyadora6348]

No i wanted to play Cocktail Boulevard on my drums

[@tchevrier]

I quite like the Boulevardier but I think my vermouth has gone bad.

[@BehindtheBar]

Sad!

[@ЮрийПоликарпов-ш7с]

Какая приятная девушка 😘

[@zachmena1700]

why is he dressed like a crown royal bottel lol

[@_wimza_7983]

There was nothing 'obvious' about anything this bird said

[@InfiniteDopeness]

Can these two stare at each other any more? Holy hell. Feel like they’re about to start making out

[@BehindtheBar]

I mean he is my fiancé…haha

[@InfiniteDopeness]

@@BehindtheBar we can tell

[@TimothyKou]

Does anyone else find how much she looks at him just a little disconcerting? It's kinda cute, but also makes me feel like I'm not supposed to be watching.

[@BehindtheBar]

Are you sure that wasn’t me looking at the whiskey 😜

[@TimothyKou]

Behind the Bar well, whatever you were looking at, it looked like you liked what you saw. 😂 Btw. Love this drink. Have you ever done the Starbucks version?