The Boulevardier is a classic cocktail that hails from the 1920s. It's a whiskey-based drink that is both bold and complex, perfect for those who appreciate a good Negroni but prefer the warmth of bourbon. The cocktail is typically made with bourbon, Campari, and sweet vermouth, resulting in a beverage that is both rich and balanced in taste. In this recipe, you'll learn how to make a classic Boulevardier, perfect for an evening nightcap or a sophisticated gathering. This drink requires a few simple steps and ingredients, and the result is a cocktail with a strong, memorable flavor. Expect a lovely blend of the bourbon's smooth, warm notes with the sharp, bitter-sweet profile of the Campari and vermouth. The orange peel garnish adds a delightful hint of citrus that perfectly complements the drink. So, get your cocktail glass ready, and let's dive in to make this timeless cocktail!
The Boulevardier is a classic cocktail that originated in the United States during the Prohibition era. It was first published in Harry MacElhone's 1927 bar guide "Barflies and Cocktails." MacElhone was the proprietor of Harry's New York Bar in Paris, a watering hole for American expatriates. The drink was named after Erskine Gwynne's monthly magazine, The Boulevardier, which was a sort of Parisian version of The New Yorker. Gwynne, a wealthy American writer who founded the magazine, was a regular client of Harry's Bar. The cocktail is essentially a Negroni with bourbon replacing the gin, giving it a warm, robust flavor profile that quickly became popular.
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