When it comes to classic cocktails that embody sophistication and a rich blend of flavors, the Boulevardier stands out as an exceptional choice. Whether you’re a seasoned cocktail enthusiast or someone new to mixology, understanding the ingredients that come together to create this timeless concoction can be a delightful journey. In this article, we’ll dive into the captivating world of the Boulevardier cocktail, exploring each of its components that contribute to its signature taste and charm.
History of the Boulevardier:
The Dandy is a classic drink consisting of Campari, absinthe and whiskey. At its most basic, this cocktail is a simple Negroni that swaps a clear spirit (gin) for some kind of oaky spirit (whiskey) . This seemingly minor tweak creates a distinct flavor profile, giving the drink a place in the cocktail canon rather than a simple substitution.
The drink dates back to before Prohibition, and was first mentioned in Harry McElhone’s 1927 book “Barflies and Cocktails.” McElhone, of course, is a famous bartender at London’s Ciro Club and Harry’s New York Bar in Paris, and is considered by many to be the creator of drinks like the Sidecar and the Pink Lady.
How to make a glass of Boulevardier?
- 1 oz sweet vermouth
- 1 oz Campari
- 1½ ounces rye whiskey
- Lemon or orange zest, for garnish
Hint：
Pour all ingredients, except garnish, into a chilled mixing glass filled with ice. Stir for 30-45 seconds until completely cooled. Pour all ingredients into a rocks glass with ice. Garnish by twisting an orange or lemon peel over the drink and then serving.
Boulevardier wine glass：
You can use either a classical glass or a cocktail glass. Only when using a classic cup, generally drink with ice. When using a cocktail glass, like many short-drink cocktails, drink it directly without adding ice.
CAMPARI: As an ingredient in the Boulevardier, the Boulevardier cocktail shines. Campari has been available in the United States since 1904, but for a long time it was not used in cocktails. It was not until 1932 that it was listed as an ingredient in an American book for the first time. It must be noted that the use of Campari as a blending ingredient is clearly a European invention. The earliest recipes appeared in 1921, and include many combining Campari and Wermut, or also using gin or cognac.
Vermouth: Boulevardier calls for sweet vermouth or Italian vermouth. Don’t overlook the role of vermouth as it really makes a difference in the taste of this cocktail. (If you want to save money, rather choose cheaper whiskey than cheap vermouth)
Whiskey: Substituting whiskey for gin really brings out the sweetness of the vermouth and Campari, and the result is a cocktail with lots of flavor. Some recipes call for bourbon, others call for rye whiskey. Bourbon makes the drink sweeter and richer, while rye whiskey makes it sharper and spicier. Regardless, it’s worth buying high-quality whiskey to make Boulevardier.
Conclusion:
In the world of cocktails, the Boulevardier stands as a testament to the art of harmonizing diverse flavors into a single, captivating drink. From the elegance of whiskey to the complex bitterness of Campari, each ingredient plays a vital role in crafting an experience that is both memorable and sophisticated. Whether you’re sipping it at a classic speakeasy or crafting one at home, the Boulevardier is sure to transport you to a realm of timeless elegance and flavor.
