Boulevardier

 

Story

In the 1920’s, a group of wealthy Americans living in Paris would frequent the boulevards between the social hotspots at night.  They called themselves “Boulevardiers”, which became the title of a literary magazine that several of them published in Paris from 1927 to 1932.  Harry McElhone, owner of Harry’s New York Bar in Paris, created this drink for one of the Boulevardiers.  The recipe first appeared in Harry’s 1927 book, Barflies and Cocktails.  The Boulevardier is very similar to a Negroni, but with bourbon or rye in place of the gin.  Harry’s original recipe was 1:1:1, equal parts bourbon, Campari, and sweet vermouth.  Later versions bumped up the bourbon ratio to 3:2:2, and today a lot of sources have increased the bourbon again to a 2:1:1 ratio, which is what I prefer.  At that higher ratio, the bourbon can balance out the other two strong flavors in the glass.  The gin-based Negroni is fantastic and crisp, but I think the Boulevardier stands right alongside it. Cheers from the roaring 20’s!

Recipe

1.5 oz bourbon
0.75 Campari
0.75 oz carpano antica sweet vermouth
Orange twist
-Stir ingredients with ice.  Strain into chilled rocks glass over ice. Express and garnish.