Welcome to the Straightbourbon.com Forums.
Results 1 to 9 of 9
  1. #1
    Virtuoso
    Join Date
    Apr 2011
    Location
    Sutton, Massachusetts
    Posts
    1,290

    Boulevardier - sort of ...

    There was an earlier thread (closed down) on this cocktail that used bourbon. I substituted with rye and made a few other modifications:

    3 cl WT 101 Rye
    2 cl Campari
    2 cl Cinzano sweet vermouth
    1 dash Fee Brothers orange bitters

    - fill cocktail shaker 1/3 full with ice
    - add spirits and bitters
    - stir for 30 seconds
    - strain into chilled cocktail glass with marachino cherry & orange twist

    Nice while grillin' on the back porch - next time I might drop the vermouth just a bit.
    Mark

  2. #2
    Novice
    Join Date
    Mar 2012
    Location
    San Francisco
    Posts
    10

    Re: Boulevardier - sort of ...

    Bartender Pete at Bottle Cap restaurant in San Francisco has a house-made barrel of these right now, but his recipe is 2:1:1 bourbon:campari:carpano antica. I like this mix because campari always seems way too overpowering to me, but I know others don't agree.

  3. #3
    Virtuoso
    Join Date
    Apr 2011
    Location
    Sutton, Massachusetts
    Posts
    1,290

    Re: Boulevardier - sort of ...

    Quote Originally Posted by liquidity View Post
    Bartender Pete at Bottle Cap restaurant in San Francisco has a house-made barrel of these right now, but his recipe is 2:1:1 bourbon:campari:carpano antica. I like this mix because campari always seems way too overpowering to me, but I know others don't agree.
    Do you know what proof he used for the bourbon? I agree with you, the first time I made this with an 86 pf bourbon, the campari and vermouth seemed to overwhelm it - that was why I tried a 101 pf rye ... maybe I'll try your proportions with a higher proof bourbon.

    The other reason I added the bitters was that the vermouth seemed to make it a bit sweet to my taste. I've never had carpano antica - is this red vermouth less sweet than the higher volume brands?
    Mark

  4. #4
    Novice
    Join Date
    Mar 2012
    Location
    San Francisco
    Posts
    10

    Re: Boulevardier - sort of ...

    Sorry for the late reply. Yes, he's using Wild Turkey 80 proof. I know in my heart it would be better with WT101 or 101 rye but I think WT gave him the bottles for free to advertise it.

  5. #5
    Enthusiast
    Join Date
    Jul 2010
    Location
    Minneapolis, MN
    Posts
    454

    Re: Boulevardier - sort of ...

    IMHO, forget the Campari and substitute with Gran Classico from Tempus Fugit. The results are so much better it's worth the search.
    Mat Garretson
    HIGH WEST DISTILLERY

  6. #6
    Virtuoso
    Join Date
    Apr 2011
    Location
    Sutton, Massachusetts
    Posts
    1,290

    Re: Boulevardier - sort of ...

    Quote Originally Posted by mrviognier View Post
    IMHO, forget the Campari and substitute with Gran Classico from Tempus Fugit. The results are so much better it's worth the search.
    Interesting - thanks for the suggestion! If I find it, I'll give a try with the Carpano Antica, which I was able to find.
    Mark

  7. #7
    Connoisseur
    Join Date
    Mar 2012
    Location
    New Orleans, LA
    Posts
    913

    Re: Boulevardier - sort of ...

    I made my first Boulevardier last night, and I'm hooked:

    1.5 oz Four Roses Single Barrel
    1 oz Campari
    1 oz Carpano Antica

    Stirred long and well. Good dilution seems to be as important as a well chilled glass. I went with a long lemon twist for garnish.

    This might be my new go-to summer cocktail. I need a break from Sazeracs.

  8. #8
    Virtuoso
    Join Date
    Apr 2011
    Location
    Sutton, Massachusetts
    Posts
    1,290

    Re: Boulevardier - sort of ...

    Quote Originally Posted by Trey Manthey View Post
    I made my first Boulevardier last night, and I'm hooked:

    1.5 oz Four Roses Single Barrel
    1 oz Campari
    1 oz Carpano Antica

    Stirred long and well. Good dilution seems to be as important as a well chilled glass. I went with a long lemon twist for garnish.

    This might be my new go-to summer cocktail. I need a break from Sazeracs.
    Absolutely agree - it really is a nice cocktail with a decent punch (esp. if using a high-proof bourbon/rye) but still refreshing - a nice balance of bitter & sweet before dinner...

    What was the proof on the single barrel, if you don't mind me asking? I'm finding that 101+ seems to really make this cocktail ... along with either a dash of orange bitters or as you have done, with the lemon twist. I've also had this over a couple of ice cubes and it seemed to hold up well.
    Mark

  9. #9
    Connoisseur
    Join Date
    Mar 2012
    Location
    New Orleans, LA
    Posts
    913

    Re: Boulevardier - sort of ...

    Quote Originally Posted by sutton View Post
    What was the proof on the single barrel, if you don't mind me asking? I'm finding that 101+ seems to really make this cocktail ... along with either a dash of orange bitters or as you have done, with the lemon twist. I've also had this over a couple of ice cubes and it seemed to hold up well.
    The FR1B is 100 proof.

    I think you're right, though. I mixed and tasted about 6 of these over the weekend. I varied the bourbon on three of them: EC12 (94), Knob Creek Single Barrel (120), and Bulleit (90). I didn't do side-by-side tastings, but the Four Roses and Knob Creek did a better job of cutting the bitterness. I would still give the nod to the FR1B as my favorite.

 

 

Similar Threads

  1. Red Stag available Downunder... sort of!
    By camduncan in forum General Bourbon Discussion
    Replies: 5
    Last Post: 11-19-2011, 02:05
  2. The Boulevardier cocktail
    By darkluna in forum Cocktails
    Replies: 0
    Last Post: 04-11-2007, 12:27
  3. Bourbon newbie...sort of
    By nov26_2 in forum General Bourbon Discussion
    Replies: 3
    Last Post: 04-17-2005, 19:51

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top