BoulevardierBoulevardier cocktail

A few months ago Jon was looking through a book of cocktails and found an interesting but slightly complicated drink that was itself a variation of another cocktail called a Boulevardier. Apparently a classic, but one we’d never heard of, we decided to try the original drink immediately, and have made it many, many times since. We still haven’t made the variation.

The Boulevardier is like a combination of a Negroni and a Manhattan: rye, vermouth and campari. And it has many of the best qualities of both drinks. The campari is what I taste first, with its fruity bitterness, then the rye’s warmth comes up from underneath. Every sip seems a little bit different. Our recipe says not to garnish the drink, but I like it quite a lot with a good twist of orange peel.

We’re not the only ones enjoying this drink recently – there was a nice discussion of it in the New York Times last week. See how fashionable we are?



  • 1 ½ oz rye or bourbon (some recipes call for 2 oz)
  • 1 oz sweet vermouth
  • 1 oz campari

Stir all ingredients with ice, then strain into either a cocktail glass or over ice into a rocks glass. Garnish, if you like, with orange or lemon peel.

cocktail of the moment: the Jasmine


In the last year I have gone from loathing the idea of cocktails to really, really liking them. I owe much of it to Liberty Bar, where I had my first really bitter gin cocktail. Bitter is a flavor I just wasn’t seeing much in the world of girlie cocktails, but it’s really opened up my appreciation for booze combining.

After some home experimentation (and some more trips out to bars with pre-Prohibition-style cocktail menus), we’ve discovered that we are both very fond of tart gin-based drinks such as the Corpse Reviver, the Pegu and the Jasmine. The latter is a current favorite, new to our house since we just bought our first bottle of Campari. It’s bitter, complex, and – as a plus – it’s bright pink! You get all the appeal of a Cosmo without actually having to drink one.


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