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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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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.

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