Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Boulevardier

Servings: 1

I fell for the Boulevardier while working at Whiskey Bear bar in Lexington. It’s a thinker’s cocktail and a delightful sipper. For a less bitter and more approachable drink, I use Aperol in place of the traditional Campari.


  • 2 oz. bourbon (preferably a higher-proof bourbon, such as Eagle Rare)
  • 1 oz. Aperol or Campari
  • 1 oz. red vermouth (such as Dolin Rouge)
  • 1 2-inch strip lemon peel

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Sugar (g): 12
  • Protein (g): 0


  • Fill a mixing glass with ice, and pour in the bourbon, Aperol, and vermouth. Using a cocktail stirrer, stir for 20 to 30 seconds, allowing the ice to melt a bit into the mixture. Place an ice sphere into a lowball glass, if you like. Strain the cocktail into the glass. Hold the lemon peel with two fingers by its long edges, skin facing down into the glass. Pinch the peel to express citrus oils into the glass, rub the peel along the rim, and drop the peel into the glass. Serve immediately.


Rate or Review

Reviews (1 review)

  • Hirsheys | 07/04/2020

    Made this yesterday with Bulleit Rye - it was delicious. I appreciated the fact that Aperol brings a bit less bitterness than the usual Campari. Will definitely make this again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial