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On a recent trip to Seattle, a friend introduced us to something new, two things actually: giant ice cubes and the Boulevardier Cocktail. A giant ice cube melts much slower than its dice-size counterparts, keeping your drink cold longer without watering it down. The Boulevardier is a riff on a classic Negroni, swapping whiskey for gin.
Classic Negronis are made with a simple 1:1:1 ratio of gin, Campari and sweet vermouth and I’ll never forget how we came to love them.
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We arrived in Venice, Italy with suitcases full of long sleeve shirts, sweaters and jeans; it was September after all. But the weather had other plans – heat and humidity that demanded shorts, sandals and t-shirts. It was during that first week of our trip that we discovered both the Negroni and the Campari Spritz (or Aperol Spritz). In the late afternoon (and sometimes not so late), you would find us at a table outside, people watching and sipping one of these refreshing cocktails. Okay, sometimes we had beer, but you get the idea. 😉
At home, on a hot summer evening that calls for a cocktail, you’re most likely to find us sipping a Peach Bellini (Venice, Italy’s, Harry’s Bar made it famous!), the Ultimate Gin and Tonic or a French 75 Cocktail. But we liked these cocktails well enough to add them to the rotation. I thought we had a full drink repertoire, but this Boulevardier cocktail recipe is a worthy addition. It’s just as refreshing as the Negroni, but a little less bitter – smooth, balanced.
Boulevardier Cocktail History
An American-born writer, Erskine Gwynne, is credited as the creator of the Boulevardier Cocktail, named after the monthly magazine he wrote in Paris during the late 1920’s and early 1930’s called (you guessed it) Boulevardier. Instead of the gin you’ll find in a Negroni, whiskey (bourbon or rye) is the primary ingredient in the Boulevardier.
The definition of boulevardier, according to Merriam-Webster is: a frequenter of the Parisian boulevards; broadly : man-about-town. That sounds about right. And, if you’re wondering, it’s pronounced: “bool-ah-vard-ee-ayy”
How to Make a Boulevardier Cocktail
Many recipes call for 1 ounce of whiskey, which coincides with the classic Negroni ratio, but I agree with Michael Ruhlman that 1.5 ounces of whiskey makes a tastier cocktail. For a single cocktails combine 1.5 ounces of whiskey, 1 once Campari, and 1 ounce sweet vermouth. Serve over ice (ideally over a giant ice cube) Some add a lemon twist, which is perfectly delicious, but I prefer a high quality maraschino cherry (or two).
More Must Try Cocktail Recipes
Boulevardier Cocktail Recipe
Ingredients
- 1.5 ounces whiskey bourbon or rye
- 1 ounce Campari
- 1 ounce sweet vermouth
- lemon twist or maraschino cherries for garnish
Instructions
- Pour whiskey, Campari and sweet vermouth into a rocks glass with ice, or one giant ice cube. Stir to combine. (If you use a giant ice cube, you may want to stir alcohols together then add the ice cube for ease of stirring.)
- Garnish with lemon twist or maraschino cherries. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice! This is actually one of my favorite cocktails, Marissa!
This is my all-time favourite cocktail! We always serve ours with an orange twist but I’m going to have to find some good maraschino cherries for next time. 🙂
Really? That’s so cool…I need to try it with an orange twist next time!
You know I don’t drink alcohol, but these drinks… these photos… STELLAR! I mean really Marissa. Cheers!
Wow, thank you so much, Kevin!! Means a lot coming from a terrific photographer like yourself.
So interesting about the giant ice cube, Marissa. I’m always complaining about watered-down drinks in the summer because I tend to sip slowly. (well, most days, lol) Love this drink and I’m crushing on your gorgeous photos!!
Thank you so much! And you’ve got to try the giant cube, Robyn. It works amazingly well even for non-boozy drinks. 🙂
Oh em gee…I need this cocktail!! NEED! I sound like an alcoholic right now, but that’s just what you’ve done here with your lovely recipe and photo <3 Look at those big ice cubes too – looks like a drink from a Bond movie. Can't wait to give this one a try as it's very warm here in California too and I could do with a nice refreshing cocktail. I just need to know where I can get in some nice Italian piazza people watching 😉
Come visit and I’ll make you one – or better yet, we’ll pop over to Italy and sit in a piazza together. 🙂
I love cocktails with one big, glorious ice cube – SO cool (I’m easily amused) 😉 I’m totally loving this riff on the Negroni… and that color, just beautiful! Oh what I wouldn’t give to be sipping one of these in a piazza in Italy!
Believe me, I’m easily amused too. 🙂 About sipping in the piazza, agreed…
Love the styling of this Marissa! And I think I’d really like this cocktail too! I lovee Campari so this cocktail would definitely be for me!
Thank you, Lorraine! I love Campari too – in Italy they always tried to serve me Aperol, you know because I’m a woman ;), but I love the herbaceousness of Campari.
Hi again Marissa! Meant to add to my comment above that frozen seedless grapes make great little ice cubes for wine, plus you get to snack on the grape! 🙂
What a great idea, Dorothy! I make cucumber water in the summer for the same reason…I’ll definitely try frozen grapes in a cocktail soon.
I definitely need to try those giant ice cubes! Such a simple, but GENIUS idea! I love that you discovered the Negroni in Italy – makes it even that more special! We don’t drink alcohol, but if we did I know we’d be all over this one (no way could I say no to something that pretty, lol!). Happy weekend, my friend! xoxo
Thank you, sweet Faith! Yes, they’re terrific for all kinds of drinks in the summer or even a glass of OJ in the morning. So nice to have a drink stay cool, but not be watered down.
Hi Marissa! I’m more of a vodka person, but Gary is mostly a bourbon and gin guy. Big cubes are so much better. I hate it when I occasionally buy a bag of ice only to discover that the are hollow which means they start to melt almost instantly! During nice weather we have cocktail hour on the “veranda” (our back deck). 🙂
Have a great weekend!
I’ll put it on my bucket list to join you on your veranda for a cocktail hour one day. 🙂
I love the ‘one giant ice cube’ idea, Marissa – who knew!
And I do love that you post cocktail recipes too. Just as soon as (if?) we get some good weather, I know where to come for all my cocktail tips!
Thank you, Helen. 🙂 We’ve had some crazy weather here too – it’s the middle of June and we had a night below freezing last week.
this cocktail looks incredible! i seriously wish i had some hot weather and a cocktail in hand right now. love it Xx
Thank you, Thalia! Crossing my fingers for some hot weather to come your way soon. xo
OMG this looks so GOOD! I do love me some gin but the hubs is a bourbon and whiskey guy so this pleases both palettes 🙂 And OMG when our guy friends suddenly made the switch to whiskey and scotch a few years back…all of them started making the giant ice cubes and ICE BALLS…and they even compared who’s was clearer…newsflash if you first boil the water then pour it in you get super clear cubes… This is what these men spend their time researching 🙂 ANYhow…looks gorgeous as always!
That is too funny! Now I know where to come for my ice cube advice. 😉 I would never have guessed that boiling would make a difference.