HISTORY

       This mysterious drink, whose name loosely translated means “a wealthy, fashionable socialite,” is a subtle combination of bourbon, sweet vermouth, and Campari that mixes impressively yet, it’s a breeze to prepare

       Dating back to 1927, the Boulevardier is credited to Harry McElhone, the founder, and proprietor of Harry’s New York Bar in Paris. As one of many bartenders whose careers were cut short by Prohibition, McElhone escaped the U.S. to settle in Europe. There he combined U.S. cocktailing techniques with spirits, such as Campari, that you’d never come across in the States back then

       Like many classics, the Boulevardier is flexible and allows you to play with the formula to suit your taste. Although the most common theory is that the cocktail is a variation of the Negroni, Karraker said you could get good results by experimenting with the classic recipe to create variations

      “You can change out the whiskey to create unique tastes, using bourbon, rye, or Canadian whiskey,” he said. He also suggested exploring the use of dry vermouth rather than the traditional sweet, red vermouth. There seems to be no wrong here because no matter what kind of Boulevardier-type you shake up, anyone is sure to please

INGREDIENTS

45 ml Bourbon or Rye Whiskey
30 ml Bitter Campari
30 ml Sweet Red Vermouth

METHOD

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass

GARNISH

Garnish with orange zest, optionally a lemon zest

                                                                                 Image from ：Liquor.com / Tim Nusog

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While learning to bartend, remember to prepare a set of Kitessensu Cocktail Shaker to make your bartending smoother

 Text from ：chilledmagazine.com