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The Washington Post

Boulevardier

Boulevardier 1.000

Julia Ewan - The Washington Post

Jul 1, 2009

This cocktail is the Negroni's long-lost, whiskey-based cousin. It was named after a 1920s magazine for expats living in Paris that was run by socialite Erskine Gwynne. Spirits columnist Jason Wilson recommends using a bourbon that's on the spicier side, such as Buffalo Trace, Four Roses or Russell's Reserve.


Servings: 1
Ingredients
  • Ice
  • 1 1/2 ounces bourbon
  • 1 ounce sweet vermouth
  • 1 ounce Campari
  • Twist of lemon peel, for garnish

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Directions

Fill a mixing glass halfway with ice. Add the bourbon, sweet vermouth and Campari. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of lemon peel.

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Recipe Source

Adapted from "Barflies and Cocktails," by Harry McElhone (1927; reissued 2008, Mud Puddle Books).

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 205


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 9g 3%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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