Gourmet Veggie Mama

The Boulevardier

I bought a bottle of Campari not too long ago, but I hadn’t actually used it in a cocktail yet. When I ran across a recipe for the Boulevardier in Bon Appétit, I knew the moment had arrived.


The Boulevardier was… interesting. The hubby loved it, but I am still trying to get used to the bitterness of the Campari. It really stands out in this cocktail. I’m not saying I didn’t like it — I’m saying I’m intrigued. I guess it’s kind of like getting used to the taste of coffee or wine the first few times you try it. It’s an acquired taste. But — if I’m right here — once you get used to it, life will never quite be the same. Or maybe that’s just the bourbon talking.

The Boulevardier
Recipe type: cocktail
Serves: 1
  • 2 oz bourbon
  • 1 oz Campari
  • 1 oz sweet vermouth
  • lemon twist for garnish
  1. Combine the bourbon, Campari and sweet vermouth in a large mixing glass with ice. Stir vigorously and strain into a cocktail glass.
  2. Garnish with a lemon twist.


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3 Thoughts on “The Boulevardier

  1. I think I use Campari more in cooking than in cocktails, but I’m willing to put more effort into using it for beverages. This looks like a great place to start!
    lisaiscooking recently posted..Roasted Carrot Soup with Dukkah Spice and YogurtMy Profile

  2. Pingback: Special Manhattan | Gourmet Veggie Mama

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