The Boulevardier

The Boulevardier is essentially a variation of a classic Negroni known for its rich and bitter profile.

While both drinks are spirit-forward and made with Italian red bitter liqueur and sweet red vermouth, a Negroni is made with gin, whereas the Boulevardier is made with Bourbon.

The Boulevardier is essentially a twist on the Negroni, with an expert balance of bitter and sweet flavors. In the words of Rico himself, “Let’s not mess around. It’s a Bourbon Negroni – it’s gonna be fantastic.” 

Be sure to let your drink dilute properly to let the flavors really come together. When diluted properly, you’ll get lots of flavors of bitter Orange Peel that blend perfectly with the richness and sweetness of the Bourbon.

The Boulevardier originates from the hustle and bustle of 1920s Paris but was almost forgotten for 80 years.

It first appeared in print in a 1927 Parisian cocktail book, attributed to an American-born writer who founded a monthly magazine in Paris. The cocktail is mentioned not in the main list of recipes, but in an essay.

Despite this early mention, the Boulevardier did not gain popularity and remained absent from major cocktail collections between 1927 and 2007.

It was rediscovered in the late 2000s during the craft cocktail movement, and quickly gained popularity in the 2010s.

Crafting the perfect Boulevardier is all about balancing the ingredients for a smooth, sophisticated sip.

Use a large Ice Cube for better dilution
For that perfect sip, you need a hefty Ice Cube. In the video, you’ll see Rico masterfully wield an Ice Pick to carve a glacier-sized piece for his Rocks Glass. Don’t try this at home! OK, you can but be very, very careful – Rico is a trained professional. The truth is any large piece of ice will do. If you have large ice molds at home, that’s even better.

“If you’re wondering why we want to use these big Ice Cubes, it’s because they actually dilute a lot slower and that just gives you better control over dilution,” explains Rico. Dilution balances the flavors, softens the alcohol’s intensity, and enhances the drink’s overall smoothness. In brief, it creates a more enjoyable sipping experience.

Stir until ice cold…but don’t stir too much
Using a Bar Spoon, you want to stir your drink until it’s ice cold. As Rico says, The Boulevardier is like an Old Fashioned in that it’s a sipping drink. “Don’t stir it to perfection because it’s going to be sitting in ice for a while. Stir a little bit premature and that way you will get the full experience of the drink as it slowly dilutes in your glass,” explains Rico.

Choose your ingredients wisely
Since the Boulevardier is a three-ingredient cocktail where each element is equally crucial, don’t skimp on quality. Use your favorite Bourbon and a top-notch Sweet Vermouth. The interplay between these three spirits is vital; striking the right balance can mean the difference between a great drink and a mediocre one.

The Mandrin Boulevard
For this variation, Rico substitutes the Bourbon for Mandarin-Flavored Vodka. And the result? Let’s ask Rico: “I’m not going to lie; you don’t get the flavors of the Bourbon but the Mandarin – it’s delicious. Is this an exact replacement for a Boulevardier? Hell no, that drink is banging. It’s great. But if you’ve got some Absolut Mandrin at home and you want something that’s sophisticated, a little bit bitter and you like those Negroni type drink, Absolut Mandrin is pretty perfect in this drink.” 

Why Mandarin-Flavored Vodka? “Orange is a flavor or a note that you get in some Bourbons and since we’re getting rid of a lot of the Bourbon flavor, (you can) add a little extra flavor with some Absolut Mandrin,” shares Rico.

You’ll notice in our video that Rico opts not to garnish his drink. Most recipes, however, use Orange Peel or an Orange Twist.

We recommend serving The Boulevardier in a Rocks Glass. It’s the perfect glass for sipping and for accommodating that all-important large Ice Cube.

Want to learn more about Glassware? Check out our article about different glass types.