The Bar Cart: Negronis and Boulevardiers

Casey Barber

by Casey Barber on April 23, 2012

I drummed my fingers on the bar at Lupa as I waited. I needed a boozy bourbon to start my night, but with what? Tonight neither a Manhattan nor an Old Fashioned would do.

“Do you like Campari?” the bartender asked. Do I ever!

“Well, I’ve got a drink I think you’ll love, but it’s got a really embarrassing name.” Do tell!

negroni and boulevardier cocktails
The Boulevardier is the Colin Firth to the Negroni’s Hugh Grant; equally charming and irresistible, but with just a bit of extra smolder. For those of you who haven’t made the acquaintance of a Negroni, I’ll wait a minute while you pop over to your neighborhood cocktail lounge. Any bartender worth his or her rimmed salt should be able to do it. Equal parts gin, Campari, and sweet vermouth, the Negroni itself is a riff on another drink, the Americano. Needing a little more kick than the Americano’s Campari, vermouth, and soda could offer, Count Camillo Negroni asked for his to be made with gin instead, and just like that, the man got a drink named after him.

The good Count had a stellar idea, using the herbaceous flavors of gin as counterpoint to Campari’s citrusy bite. But the Boulevardier takes those herbal highlights and turns them on their end, using bourbon’s roasted sweetness to make the bitters the high notes of the drink rather than the low bass they provide when paired with gin.

When mixing a Boulevardier, certain cocktailers slightly increase the percentage of whiskey or decrease the Campari to find a balance that best suits their tastebuds. I keep mine in equal portions, following the rule of thirds laid out in the original recipe in Harry McElhone’s 1927 primer Barflies and Cocktails. Some use rye instead of bourbon, giving the cocktail a more stringent flavor profile.

Neither the Negroni nor the Boulevardier are particularly seasonal—I drink ‘em year-round—and can be interspersed depending on your mood. Writer Michael Procopio, no stranger to debauchery, calls Negronis “louche” and finds them appropriate for drinking in “swank apartments at midnight, dimly lit trysting places at any time of day, on the sly in a toney sanitarium.” In her memoir, Blood, Bones & Butter, Prune chef Gabrielle Hamilton says a Negroni “sparks your appetite and brightens your mood, holds in balance the sweet and the bitter.” (She also calls them “mama’s nerve tonic” as a method of dealing with her two sons.)

I’d say all those characteristics are applicable to the Boulevardier as well, but with a little more relaxed, loungey warmth. I’ll call for a Negroni when I need a bracing start to my happy hour after a windblown blue sky day; I’ll take a Boulevardier when I’m walking into the bar as the sun is setting and golden orange, pulling a sweater on over my sunburned shoulders.

The Boulevardier is my jumping-off point for the evening and my winding-down drink at the end of the night. Ask for it by name and spread the gospel.

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{ 10 comments… read them below or add one }

Amber | Bluebonnets & Brownies April 23, 2012 at 9:23 am

I consider it quite the achievement, Casey, that you made me want a cocktail at 9 a.m.! They both sound fabulous, but I think I’d definitely be partial to the Negroni.

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Casey Barber April 23, 2012 at 10:19 am

I think after this weekend’s bake sale, we can kick back and celebrate with a Negroni. I’ll bring the booze!

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Caitlin @ Cake with Love April 23, 2012 at 10:18 am

Sounds delicious and easy to make!!! No excuses, i have to try this!

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Sarah - A Beach Home Companion April 23, 2012 at 11:20 am

This drink looks suspiciously like a Manhattan, a drink I recently tried (David Leite’s recipe) and was reminded why I don’t drink mixed drinks anymore. I have been meaning to get a bottle of Campari though…

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Aimee @ Simple Bites April 23, 2012 at 8:52 pm

Lovely read, Casey, and now I’m finding myself quite parched…Imagine that!

I only have half of these ingredients in the house, so we will have to remedy that asap.

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Lisa (dinner party) April 24, 2012 at 12:08 pm

I love me a Negroni — can’t wait to try this version.

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Christina April 24, 2012 at 1:32 pm

Awww… nothing like a good negroni to make me miss my Sicilian grandfather! This one is going on my list. THX!

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WINO April 24, 2012 at 6:23 pm

We drink Campari a lot of ways – with soda & orange, with Prosecco, in the Negroni – they are all wonderful. I will have to try your new drink.
We were introduced to Campari in the 90’s, in Rome, at a little outdoor cafe on the Via Veneto and we have been drinking it ever since.
Fantastico.

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AdriBarr June 14, 2012 at 1:41 pm

I so enjoy reading people’s takes on the Boulevardier vs. the Negroni. And I’d say you and I are in agreement. I love to make a Boulevardier with Maker’s Mark; to my utter surprise the bourbon rounded out the drink in a most voluptuous manner. The darn thing was downright revelatory. Indeed, after drinking a Boulevardier, well maybe a couple, I came to see the Negroni in a new, very steely, pared to the bone kind of light. To finish your next Boulevardier, may I suggest a Luxardo Maraschino cherry, the perfect complement to the bourbon. Honest. And only Luxardo will do. They are made from dark Marasca cherries steeped in a divinely heavy syrup of Maraschino liqueur. If you have never tried them. I urge you to do so.

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chang kai July 15, 2013 at 10:19 pm

I have always liked my drinks robust.

The Boulevardier has become my Drink. Thank you for introducing it.

Btw – love the ‘broad-shouldered” allusion – very very memorable

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