With the weather turning cooler, cocktails that showcase whiskey are beckoning. Have you tried a boulevardier? It has the brightness of a negroni and the richness of a Manhattan. In fact, a boulevardier is a negroni, with whiskey taking the place of gin.
The classic boulevardier is made with equal parts American whiskey, Campari and sweet vermouth. So why does the drink, which dates from 1927, have a French name (pronounced bool-var-dee-yay)? We have no idea. Our recipe updates the classic proportions for modern palates, bringing one of our favorite Tennessee whiskeys to the fore, and subs in the less bitter Aperol for Campari, again in deference to the Dickel. We also add two kinds of American cocktail bitters for extra complexity.
- 1 1/2 oz. George Dickel Barrel Select whisky
- 3/4 oz. Aperol
- 3/4 oz. Carpano Antica Formula sweet vermouth
- 1/4 teaspoon Bittermilk No. 1 old-fashioned bourbon barrel bitters
- 2 dashes Regan’s orange bitters
Fill a mixing glass with ice, add the ingredients and stir vigorously. Strain into a cocktail glass or serve over ice in an old-fashioned glass. Garnish with a twist of lemon.