I once saw a version of this at a bar in Bogota, Colombia and they called it Smoked Boulevardier. It's basically this same recipe but they lit up a cinnamon stick to smoke the glass and garnished the cocktail with a dried orange slice. It is a masterpiece in my opinion, the hint of smoke and the dried orange elevate this cocktail to a whole other level.
Absolutely nailed it! Cocchi Di Torino is the right vermouth with the other ingredients! The Campari overpowers slightly with Dolin, but the bitter in Cocchi compliments the Campari very well! Now if I can just get a match to flame the peel lol.
I had my first ever Boulevardier last night as it happens. I agree with the tasting notes completely. The slightly woody, sort of sherry notes of the sweet vermouth combine with the oak of the bourbon, while the bitter sweet quinine matches the Campari. The sweet vermouth is what links the two.
Ah! My favorite cocktail! Ratios are on point for flavor profile. Although I bump it up to 2-1-1. And when I'm feeling crazy, I add a few dashes of orange bitters. Cheers!
I appreciate your channel and this video. Lately, I have been doing a Punt e Mes Boulevardier in which I use equal parts of the Evan Williams Bottled-in-Bond and Punt e Mes, which is 1 part sweet vermouth and 1/2 part bitters (a Campari like component). I like Punt e Mes because it tastes great on its own, with seltzer, with orange juice (Garibaldi), with Gin (Negroni), or pretty much by itself but with a kiss of any of the above. Further, in my area, a bottle of Punt e Mes is well less expensive than a bottle of Campari. Plus, I get a very high-quality sweet vermouth as well, making the total bottle count two rather than three. Since I like Punt e Mes by itself as well as with other players, I think it is a good deal for me. I tend to garnish any of the above with an orange wedge and a big ol' stuffed olive on a cocktail skewer in keeping with the Spanish vermouth service tradition. Thanks again for your channel and for introducing me to some great ideas.
The drink was created at Harry’s New York Bar in Paris. I’ve had one there. They had written the recipe on the chalk board on the back bar, when I was there. All equal parts. I think a couple of dashes of aromatic bitters are good as well.
Just made one of these and i now have a new favorite cocktail! I love negroni's and this just takes it to a new level. If you like booze forward drinks you are going to love these! PS can we have some more variations on Old Fashioned, which now is my 2nd favorite cocktail
I had an argument with my friends at a restaurant on how to pronounce this drink. I won the argument because of your videos so thank you!!! Awesome content.
2-1-1 is the only way to go with this cocktail I would suggest going with a 100 proof bourbon over ice with a maraschino Luxardo cherry as a garnish. This is an amazing drink. Cheers.
Is there a reason not to use Carpano Antica with the Boulevardier? Given why you used it in the Negroni, I thought it would be here as well. Are there any general rules about when to use a bolder sweet vermouth versus a lighter one?
My personal favorite Boulevardier is: 1.5oz 4 Roses Single Barrel, .75oz Carpano Antica Sweet Vermouth, and .75oz of Cappelletti. It's real freaking good.
A great video for a GREAT cocktail, thanks for making it. As a sidenote I think it is a little silly how much people argue over the "original" or "classic" ratios, I agree that there is an original recipe - but is someone "worse" if they like it equal parts or at a diff ratio? Thanks again for the video!
Just returned to this episode to review proportions because I’d read somewhere you can sub Amaro dell’Etna for the Campari, which has become increasingly cloying and overpowering as my palate evolves. Wow! What a difference! So much subtler, woodier and plays so well with the Hi-Test Bourbon & Cocchi. I can’t gift you a bottle but I would if I could, since I’d love to hear what you have to say about dell’Etna. I’m calling mine Bellimbusto Elegante. Still flaming my fingers instead of the peel.....ouch!
shikacaca the different ratio makes for a different flavor profile. It’s just how the drink was created. I have run across equal parts of these called Boulevards on menus before.
shikacaca I think Rye works very well in a Boulevardier. Another all equal parts drink by MacElhorne was the Old Pal, which used Rye with Campari and replaced the sweet vermouth with dry.
Thanks! The ratio is great. I was worried it would be too bitter but the vermouth really does balance the Campari a lot. I used Rittenhouse instead of bourbon
I just made me one (again) and on a whim added about 10ml of honey sirup I still had around from making Bees Knees and Penicillins. Tasted pretty great and Im wondering if thats got a name?
Quandary, re: the use of citrus peels - since a bar goes through hundreds of citrus fruits for juice, they would have a ample supply of peels to use for cocktails. Not so for the home mixologist. Any thoughts on using bottled citrus oils instead? Thanks!
Mike Kisonu this is what you do. Buy your fruit, use the peels for drinks juice the spent fruit then compost the corpse. Not sure on bottled oils I never tried them
The Educated Barfly Thanks for the reply! Just had the thought of using bottled oils after running out of peels after making too many “old fashioneds” one night. After all, aside from garnish, the purpose of squeezing a peel over a cocktail is to extract the oils, right? So, you’ve never done it, and don’t know of anyone else who has? This just might be a UNIQUE idea I’ll have to try on my own! 🙂
So I am at the end of my Cocchi and need to buy more vermouth. Since I like manhattans and spicy rye as well as negronis I was going to pick up Carpo. Will Carpo work just fine with a boulavardia given bourbons sweetness? Should I swap for bonded rye?
@@TheEducatedBarfly Thank you Leandro. I prefer this family of slightly dry and bitter cocktails the most vs sweeter kinds. Huge fan of the artiler and Manhattan as well as the tequilano and boulavardia. That's a lot of sweet vermouth for me to go through so having the right one is key
@@holyglockamole8608 just keep in mind that Carpano is big on the palate and can overrun the profile in some drinks with more delicate flavors. That said, I love it
@@TheEducatedBarfly sorry for playing a tennis back and forth game. I am excited to try it. Ive had Dolin and its ok. Cocchi is very good but in a negroni or tequilano it is a little flat. I worry a little about the artillery of all my favorite spirit forward vermouth cocktails. Cost wise and fridge life i cant really afford to have both carpo and cocchi at the same time though. Thank you for all your help and imput and all the great videos you keep pumping out. The apple picking season one was great
Randall Baum you MUST refrigerate Vermouth it is for fortified wine! If you don’t it’ll go off in a matter of hours same for some aperitifs such as quina and cocchi
I can no longer drink Campari for dietary reasons. How do you think this would be with Aperol? I've never tried it but I've read that it's a little 'lighter' than Campari. I love the stuff dearly so I hope I can find an adequate replacement.
There are plenty of liquors that do not have animal by-products. That's what I was alluding to. Aperol does not have animal by-products and Campari does.
Yes, you could switch to Aperol its a bit lighter and sweeter than Campari but if you're worried that Campari uses animal by-products in Campari take a hard look at Aperol which is now under the Campari umbrella
Yeah, I thought I was in the clear when I found that out but I do know that they use gelatin in the clarification process, possibly among other things as well. It's a real bummer.
gspencer919 I’m allowing the sugar to sort of Woosh under the ice to aid its dilution and I’m also noting the liquid level rise to check dilution, unscientific for sure but it’s habit and I never miss the mark on adding dilution in drinks. I’ll be releasing a mechanics of stirring episode this week
Excellent! I like the exact same ratio for my negroni's. I'm making another one! Update: really good with old Overholt bottled in bond and Martini and Rossi sweet vermouth. Enjoy.
Yes, check out our Amazon Shop www.amazon.com/shop/theeducatedbarfly?listId=2KZOPDZ8J0XV2 And you can also take a look at the video I did on cocktail books th-cam.com/video/sCFUKrvjJYU/w-d-xo.html
Michael Sear I don’t think so. I tend to use navel oranges but I’m sure you can use most any variety, so long as it is an orange and not a Tangerine or something
Try an 'Enzoni': 1 oz Gin 1 oz Campari .75 oz Lemon Juice .5 oz Simple Syrup 4 or 5 Grapes Muddle the grapes, add the rest of the ingredients and ice, shake and strain. It's super delicious! If you like that also try a 'Too Soon?': Same specs with Cynar instead of Campari and orange slices instead of grapes: 1 oz Gin 1 oz Cynar .75 oz Lemon Juice .5 oz Simple Syrup 2 thin orange slices Both recipes were created by bartenders at Milk & Honey
Brilliant cocktail, I prefer to mix Campari with Aperol in 3:1 ratio, gives it a bit of oomph. Also, if made with rose vermouth, lemon oils fit in a tad better imo, making it a lighter, easier to get into variation (useful if you're trying to turn someone to those heavier, drier cocktails)
The Educated Barfly I wouldn't go as far, the profile is for obvious reasons incredibly similar to the classic Boulevardier, the only tangible difference to me is honestly less of a body you might get by using quality sweet vermouth, which I don't mind given I frequent divier bars that rarely hold something better than Martini. If I have to pick between two kinds of shady vermouth, I'll gladly take one that won't make me gag ;) Plus it's better suited for nights out in my experience, while Boulevardier proper is a cocktail I'd rather enjoy on a slow evening, when I can unwind and relax, much like Old Pal or Manhattan Dry.
Isaac Beu Bittermen’s mole bitters are transformative and complex. I swore off Fee’s since purchasing their “mint” bitters and getting a GHASTLY green concoction. Besides, in this era of bespoke producers of all things “cocktail,” why not support those who use all natural, authentic ingredients?
A lighter works by flaming butane. By spritzing oils through a lighter's flame you could easily get butane on your drink which is a very poor flavoring agent for craft cocktails. It's also the reason you let the sulfur on the match burn off.
I once saw a version of this at a bar in Bogota, Colombia and they called it Smoked Boulevardier. It's basically this same recipe but they lit up a cinnamon stick to smoke the glass and garnished the cocktail with a dried orange slice. It is a masterpiece in my opinion, the hint of smoke and the dried orange elevate this cocktail to a whole other level.
“Tiny bit cloudy”! I love the positivity. Another great video. Thank you!
Absolutely nailed it! Cocchi Di Torino is the right vermouth with the other ingredients! The Campari overpowers slightly with Dolin, but the bitter in Cocchi compliments the Campari very well! Now if I can just get a match to flame the peel lol.
You can heat the peel with the flame a little for a better flame
I had my first ever Boulevardier last night as it happens. I agree with the tasting notes completely. The slightly woody, sort of sherry notes of the sweet vermouth combine with the oak of the bourbon, while the bitter sweet quinine matches the Campari. The sweet vermouth is what links the two.
Ah! My favorite cocktail! Ratios are on point for flavor profile. Although I bump it up to 2-1-1. And when I'm feeling crazy, I add a few dashes of orange bitters. Cheers!
I prefer 1-1-1 because for me, Cocchi Storico and Campari are really what I'm after. 1.5 oz of each. And I add the orange bitters as well!
I appreciate your channel and this video. Lately, I have been doing a Punt e Mes Boulevardier in which I use equal parts of the Evan Williams Bottled-in-Bond and Punt e Mes, which is 1 part sweet vermouth and 1/2 part bitters (a Campari like component). I like Punt e Mes because it tastes great on its own, with seltzer, with orange juice (Garibaldi), with Gin (Negroni), or pretty much by itself but with a kiss of any of the above. Further, in my area, a bottle of Punt e Mes is well less expensive than a bottle of Campari. Plus, I get a very high-quality sweet vermouth as well, making the total bottle count two rather than three. Since I like Punt e Mes by itself as well as with other players, I think it is a good deal for me. I tend to garnish any of the above with an orange wedge and a big ol' stuffed olive on a cocktail skewer in keeping with the Spanish vermouth service tradition. Thanks again for your channel and for introducing me to some great ideas.
The drink was created at Harry’s New York Bar in Paris. I’ve had one there. They had written the recipe on the chalk board on the back bar, when I was there. All equal parts. I think a couple of dashes of aromatic bitters are good as well.
I didn’t have an orange peel, so I used orange bitters instead. I also tried it with chocolate bitters, and it was fantastic.
Just made one of these and i now have a new favorite cocktail! I love negroni's and this just takes it to a new level. If you like booze forward drinks you are going to love these! PS can we have some more variations on Old Fashioned, which now is my 2nd favorite cocktail
Great tip by using 100 proof bourbon. I felt as good as Campari is, it tended to overpower the drink
Love how the higher proof spirits stand up great in cocktails. Definitely the preferred way to go for guests how enjoy a more spirit forward cocktail.
I feel like this is a great Fall/Winter variation of the Negroni
I had an argument with my friends at a restaurant on how to pronounce this drink. I won the argument because of your videos so thank you!!! Awesome content.
2-1-1 is the only way to go with this cocktail I would suggest going with a 100 proof bourbon over ice with a maraschino Luxardo cherry as a garnish. This is an amazing drink. Cheers.
Thank you for the hand cut
Lol Good lord, someone give 2019 Leandro some vitamin D so he’s as happy and peppy as 2022 Leandro!!!
These same specs with the Campari and Cocchi except swap out the Evan Williams BIB for OGD 114.....very nice.
Finally got around to making this, and I made this spec. Awesome.
Is there a reason not to use Carpano Antica with the Boulevardier? Given why you used it in the Negroni, I thought it would be here as well. Are there any general rules about when to use a bolder sweet vermouth versus a lighter one?
I love this cocktail, just subbed amaro Montenegro for the vermouth - inspired by a mulholland drive. Man that's good!
Can you do one on a Rusty Nail?
Love the history on these! Cheers!
Thanks for the vid sir.🥃
FINALLY... my favorite.
My favourite, i use padro&co vermouth, campari and buffalo trace. For me this gives a very smooth result. I do not flame the peel ever.
I like the Negroni but love the Boulevardier. Nice example! 😎👍
Not sure if this is answered before but is there a reason why you lift the ice middle of stirring?
I generally go with a 1-1-1 ratio, but am a fan of the Boulevardier
i like the flavor/aroma of zippo! lol it reminds me of my own old railroad pawpaw
My personal favorite Boulevardier is: 1.5oz 4 Roses Single Barrel, .75oz Carpano Antica Sweet Vermouth, and .75oz of Cappelletti. It's real freaking good.
My favorite drink! I have been digging the St. George Bruto Americano as a Campari alternate. More gentian root and tangerine flavors
A great video for a GREAT cocktail, thanks for making it. As a sidenote I think it is a little silly how much people argue over the "original" or "classic" ratios, I agree that there is an original recipe - but is someone "worse" if they like it equal parts or at a diff ratio? Thanks again for the video!
Just returned to this episode to review proportions because I’d read somewhere you can sub Amaro dell’Etna for the Campari, which has become increasingly cloying and overpowering as my palate evolves.
Wow! What a difference! So much subtler, woodier and plays so well with the Hi-Test Bourbon & Cocchi.
I can’t gift you a bottle but I would if I could, since I’d love to hear what you have to say about dell’Etna.
I’m calling mine Bellimbusto Elegante.
Still flaming my fingers instead of the peel.....ouch!
Try cutting a "disc" rather that a "strip". You'll get a better grip on it and a better flame👍
You are a youtube treasure!!
Thanks Alex!
Thoughts on why not equal parts all three alcohols like a typical negroni? And also thoughts on using rye v. Bourbon?
shikacaca the different ratio makes for a different flavor profile. It’s just how the drink was created. I have run across equal parts of these called Boulevards on menus before.
shikacaca oh and for the use of Rye look at the drink Old Pal a negroni variation which uses Rye. Rye is great it’s just a different drink
shikacaca I think Rye works very well in a Boulevardier. Another all equal parts drink by MacElhorne was the Old Pal, which used Rye with Campari and replaced the sweet vermouth with dry.
Thanks! The ratio is great. I was worried it would be too bitter but the vermouth really does balance the Campari a lot. I used Rittenhouse instead of bourbon
I just made me one (again) and on a whim added about 10ml of honey sirup I still had around from making Bees Knees and Penicillins. Tasted pretty great and Im wondering if thats got a name?
Quandary, re: the use of citrus peels - since a bar goes through hundreds of citrus fruits for juice, they would have a ample supply of peels to use for cocktails. Not so for the home mixologist.
Any thoughts on using bottled citrus oils instead?
Thanks!
Mike Kisonu this is what you do. Buy your fruit, use the peels for drinks juice the spent fruit then compost the corpse. Not sure on bottled oils I never tried them
The Educated Barfly Thanks for the reply!
Just had the thought of using bottled oils after running out of peels after making too many “old fashioneds” one night. After all, aside from garnish, the purpose of squeezing a peel over a cocktail is to extract the oils, right?
So, you’ve never done it, and don’t know of anyone else who has?
This just might be a UNIQUE idea I’ll have to try on my own! 🙂
Mike Kisonu try it! Let me know how it goes and don’t go too heavy on the drink!
What do you think of swapping the bourbon for rye? Ive been drinking this recently cos I got no bourbon left
Merci a toi et facile!
So I am at the end of my Cocchi and need to buy more vermouth. Since I like manhattans and spicy rye as well as negronis I was going to pick up Carpo. Will Carpo work just fine with a boulavardia given bourbons sweetness? Should I swap for bonded rye?
Carpano would work great but id up the bourbon to 100 proof, it just makes a better drink. My favorite is old grandad bonded bourbon
@@TheEducatedBarfly Thank you Leandro. I prefer this family of slightly dry and bitter cocktails the most vs sweeter kinds. Huge fan of the artiler and Manhattan as well as the tequilano and boulavardia. That's a lot of sweet vermouth for me to go through so having the right one is key
@@holyglockamole8608 just keep in mind that Carpano is big on the palate and can overrun the profile in some drinks with more delicate flavors. That said, I love it
@@TheEducatedBarfly sorry for playing a tennis back and forth game. I am excited to try it. Ive had Dolin and its ok. Cocchi is very good but in a negroni or tequilano it is a little flat. I worry a little about the artillery of all my favorite spirit forward vermouth cocktails. Cost wise and fridge life i cant really afford to have both carpo and cocchi at the same time though. Thank you for all your help and imput and all the great videos you keep pumping out. The apple picking season one was great
What are your thoughts on refrigerating vermouth and other quinquina apertifs? Necessary?
Randall Baum you MUST refrigerate Vermouth it is for fortified wine! If you don’t it’ll go off in a matter of hours same for some aperitifs such as quina and cocchi
Why not equal parts, like a Negroni?
I can no longer drink Campari for dietary reasons. How do you think this would be with Aperol? I've never tried it but I've read that it's a little 'lighter' than Campari. I love the stuff dearly so I hope I can find an adequate replacement.
There are plenty of liquors that do not have animal by-products. That's what I was alluding to. Aperol does not have animal by-products and Campari does.
Campari doesn't have the cochineal anymore. Does it have another animal by product?
Yes, you could switch to Aperol its a bit lighter and sweeter than Campari but if you're worried that Campari uses animal by-products in Campari take a hard look at Aperol which is now under the Campari umbrella
Yeah, I thought I was in the clear when I found that out but I do know that they use gelatin in the clarification process, possibly among other things as well. It's a real bummer.
Thanks a bunch, I'll do some more research.
What are you looking for when lifting the ice during stirring?
gspencer919 I’m allowing the sugar to sort of Woosh under the ice to aid its dilution and I’m also noting the liquid level rise to check dilution, unscientific for sure but it’s habit and I never miss the mark on adding dilution in drinks. I’ll be releasing a mechanics of stirring episode this week
The Educated Barfly thanks for the reply, I’ve been looking forward to that stirring video. Glad it’s finally happening.
Excellent! I like the exact same ratio for my negroni's. I'm making another one!
Update: really good with old Overholt bottled in bond and Martini and Rossi sweet vermouth. Enjoy.
Do you have a short list of must-have cocktail books?
Yes, check out our Amazon Shop www.amazon.com/shop/theeducatedbarfly?listId=2KZOPDZ8J0XV2
And you can also take a look at the video I did on cocktail books th-cam.com/video/sCFUKrvjJYU/w-d-xo.html
Does it make a difference which variety of orange you use?
Michael Sear I don’t think so. I tend to use navel oranges but I’m sure you can use most any variety, so long as it is an orange and not a Tangerine or something
Whats your opinion on adding lemon juice to a negroni?
Try an 'Enzoni':
1 oz Gin
1 oz Campari
.75 oz Lemon Juice
.5 oz Simple Syrup
4 or 5 Grapes
Muddle the grapes, add the rest of the ingredients and ice, shake and strain.
It's super delicious!
If you like that also try a 'Too Soon?':
Same specs with Cynar instead of Campari and orange slices instead of grapes:
1 oz Gin
1 oz Cynar
.75 oz Lemon Juice
.5 oz Simple Syrup
2 thin orange slices
Both recipes were created by bartenders at Milk & Honey
It is excellent, I like to modify splash of cranberry it is absolutely amazing.
That's an interesting twist. Will have to try it some time🤔
Butane (e.g what is used in bic lighters) is flavorless, cigar smokers use it for that very reason.
Brilliant cocktail, I prefer to mix Campari with Aperol in 3:1 ratio, gives it a bit of oomph. Also, if made with rose vermouth, lemon oils fit in a tad better imo, making it a lighter, easier to get into variation (useful if you're trying to turn someone to those heavier, drier cocktails)
I think you created a new cocktail deserving of it's own name...
The Educated Barfly I wouldn't go as far, the profile is for obvious reasons incredibly similar to the classic Boulevardier, the only tangible difference to me is honestly less of a body you might get by using quality sweet vermouth, which I don't mind given I frequent divier bars that rarely hold something better than Martini. If I have to pick between two kinds of shady vermouth, I'll gladly take one that won't make me gag ;) Plus it's better suited for nights out in my experience, while Boulevardier proper is a cocktail I'd rather enjoy on a slow evening, when I can unwind and relax, much like Old Pal or Manhattan Dry.
Is your tattoo the one with 4 M's?
not sure what that means, please explain.
The one Kanye West also has, I heard it was related to the virgin Mary
Try adding two dashes of chocolate bitters and you’ll get the Left Hand. It’s absolutely delicious.
I think he already has a video on the left hand out!
Intriguing. Recommend a brand?
I use Fee Brother's Chocolate Bitters, and have heard good things about Bittermen's Mole Bitters
Isaac Beu Bittermen’s mole bitters are transformative and complex.
I swore off Fee’s since purchasing their “mint” bitters and getting a GHASTLY green concoction.
Besides, in this era of bespoke producers of all things “cocktail,” why not support those who use all natural, authentic ingredients?
Excellent! > My fave Boulevardier is with Aperol
This was the first cocktail I ever made
Definitely a great one to know to get the most out of that Campari bottle
Why a lighter is bad? I am not following the logic .
A lighter works by flaming butane. By spritzing oils through a lighter's flame you could easily get butane on your drink which is a very poor flavoring agent for craft cocktails. It's also the reason you let the sulfur on the match burn off.
Ttigerful thank you very much!
So much better than a negroni for me
Great cocktail. Thanks! But please, not on the rocks. It dilutes the whole drink!
I’ve been pronouncing it wrong for years 😬 but at least I know to use Rye and not Bourbon.
I still mess up the name from time to time and I teach it😂
No it’s not fine it’s cloudy through it away🤦♀️
You should really invest in an editor
Nah
Bonded bourbon is optional. Bourbon does not need to be bonded in order to be good.