The lineage of this cocktail begins with the classic and ubiquitous Negroni, which uses one part each gin, vermouth, and Campari. It evolved into the Boulevardier, which substitutes bourbon for gin.

Bartender Laura Kelton’s variation on the Boulevardier, which she calls Bulevar, adds a kick with the addition of Ancho Reyes, a liqueur derived from ancho chiles. It helps brings out the spiced elements from the vermouth and gives the drink an intriguing cooling and warming sensation.

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Bulevar

1.5 oz. bourbon
0.5 oz. Ancho Reyes
0.75 oz. sweet vermouth
0.5 oz. Campari

Combine in mixing glass, stir with ice to chill. Pour in glass over rocks. Garnish with cherry.

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DISCUSSION

avclub-72a8ab4748d4707fda159db0088d85de--disqus
Gumbercules

to the AV Club staff:

The ratio listed in the video doesn't match the ratio you wrote out. Laura Kelton says to use 0.75 oz of sweet vermouth, not 0.5 oz.

Boulevardiers are my go-to drink at home (or a gimlet, if I have lime on hand), and I'd be interested to try this variation.

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