The Boulevardier is kind of like the uncle we all know (and love) who gets too drunk at weddings. Somewhat simple, often treated with caution, but all the more loveable.
The cocktail was conceived by American Erskine Gwynne, who founded the magazine from which Boulevardier took its name.
It's similar to a Negroni, except a little gruntier. Replacing the gin with whisky, it could be said to be the autumn Negroni varietal – not for the faint of heart. The original Boulevardier formula uses bourbon, but with a love for our fine local spirits, we instead used Thompson Two Tone Whisky.
Best served over a single cube of ice, this drink can only be served stirred. Take with food, and wash it down with something greasy. Expect a small bite on the first sip, as the whisky works its magic. Allow for the rounded notes of the Campari and Vermouth to bring out the best in this tipple, she'll take you to the promised land.
- 30ml Thomson Whisky
- 30ml Campari
- 30ml Sweet Vermouth
- Add ice to stirring glass
- Add all ingredients
- Stir well
- Strain over single cube of ice in tumbler
- Garnish with orange rind or cherry