The Boulevardier, according to the venerable New York Times, made a comeback within New York cocktail circles about five years ago. “Why the sudden popularity?” the Times asked. “It helps that the drink is only a short sidestep from the trendy Negroni, which asks for gin instead of whiskey.”
In this episode of Cocktail Club, Abbie Rhoads of Chicago’s Michelin-starred Parachute shows us how to prepare this classic drink, which Serious Eats describes as “rich and intriguing... [Negroni’s] long-lost autumnal cousin.”
- .75 oz Cappelletti
- .75 oz. sweet vermouth
- 1.5 oz. bourbon
Add to mixing glass with ice, stir for 30 seconds. Add to coupe glass and garnish with orange peel.