Boulevardier
David Lebovitz, author of Drinking French: The Iconic Cocktails, Apertifs, and Café Traditions of France, shares a favorite cocktail of his.
Frequently billed as the “French Negroni,” the Boulevardier may be my very favorite cocktail. It was the creation of another American in Paris, Erskine Gwynne, a bon vivant who published a magazine called The Boulevardier in the 1920s, whose title refers to someone who strolls along the boulevards of the city. Like the Negroni, a classic Boulevardier calls for its three ingredients in equal parts, but I found that doubling up on the whiskey puts it on equal footing flavor-wise with the decidedly bitter Campari.
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SERVINGS
1
INGREDIENTS
HOW TO MAKE IT
Step 1/4
Add the rye, vermouth, and Campari to a cocktail mixing glass.
Step 2/4
Add ice and stir until well chilled.
Step 3/4
Strain into a chilled coupe glass or alternatively into a tumbler filled with one large ice cube.
Step 4/4
Garnish with the orange twist.
Recipe reprinted with permission from Drinking French: The Iconic Cocktails, Aperitifs, and Café Traditions of France, with 160 recipes by David Lebovitz c.2020. Published by Ten Speed Press, an imprint of Penguin Random House.
