Cocktail bar: The Boulevardier

The Boulevardier cocktail is a lesser-known cousin of the Negroni cocktail. The drink is made with a Bourbon or Rye Whiskey, Campari and Sweet Vermouth and is believed to have been created in the 1920s by an American expatriate living in Paris. The Boulevardier has recently experienced a resurgence in popularity among cocktail enthusiasts and has been featured on many high-end bar menus, books and articles around the world.

This is after a similar drink, the “Old Pal,” appeared in the same category but uses Canadian Club whisky instead of bourbon. The Old Pal became more well-known over time and the Boulevardier was mostly forgotten.

Years later, Ted Haigh, also known as Dr Cocktail, brought the drink back in a 2007 “Imbibe” article and his 2009 book. Paul Clarke helped spread the recipe further through “Serious Eats” and his own 2015 book. By the mid-2010s, the Boulevardier had become a popular classic again.

INGREDIENTS:

Bourbon or Rye Whiskey (45ml)

Campari (30ml)

Boulevardier

Sweet Red Vermouth (30ml)

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Ice cubes.

Citrus twists (for garnishing.)

HOW TO MAKE IT:

Start by filling a mixing glass or pitcher with ice cubes. Then, carefully pour the sweet red vermouth into the cocktail mixing glass. This is followed by pouring the Campari into the mixture in the pitcher, then adding the Bourbon or Rye Whiskey, depending on which one you prefer. When done, stir the mixture gently until it is perfectly chilled. Carefully strain your cocktail into a chilled cocktail glass and garnish with citrus twists. Enjoy!

This enticing recipe is by Samwel Chege Matheri. His Instagram handle is @Sam_on.the_rocks.