Boulevardier

When the Negroni switches out gin for whiskey, it becomes the Boulevardier (“boo- lah-var-dee-ay”). It’s 100-year anniversary can be traced back to an American writer and publisher for The Boulevardier magazine in 1920’s Paris, Erskine Gwynne. The cocktail has an adoring fan base that has kept its popularity alive for the drink’s balance of bitter, sweet and whiskey. It commonly made with bourbon and is mixed with Campari and sweet vermouth. The better the bourbon, the better the Boulevardier.

Requirements: Bourbon, Campari, sweet vermouth, orange twist

• 1 oz. Campari
• 1 oz. sweet vermouth
• 1.5 oz. (1 jigger) bourbon whiskey
• Orange twist for garnish

Stir all ingredients in a rocks glass. Squeeze an orange twist above the drink and drop in glass.

Comment: The orange twist is important, i.e., more than just a pretty garnish. Some bartenders garnish with both an orange twist and maraschino cherry. If you have a large ice cube or two that fits into your glass, it’s ideal for this drink instead of 7-8 little cubes.