Friday cocktail - The Boulevardier

Huge Farandaville favorite - The "Man about Town." We keep (more or less) to the classic 1:1:1 ratio- the recipe below has slightly more whiskey . This is excerpted from liquor.com.

Loosely translated, a boulevardier is a man-about-town. A cocktail by the same name was created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris during the 1920s. The drink was popularized after it was included in Harry MacElhone’s 1927 book “Barflies and Cocktails.” In it, the author credited the cocktail to Gwynne, a regular at MacElhone’s bar. It’s a tidy story, like the drink it inspired.

Employing whiskey, sweet vermouth and Campari, the Boulevardier is simply a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet. The difference in flavor, however, is anything but simple. While the gin-based Negroni is crisp and bracing, the whiskey-based Boulevardier is rich and warming. It’s the exact drink you want to reach for on a chilly fall or winter evening.

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Most recipes utilize bourbon, though some people prefer the spicier quality of rye whiskey. Both have their charms, but today you’re most likely to find the Boulevardier made with bourbon.

Ingredients

• • 1 1/4 ounces bourbon (or rye)

  • 1 ounce Campari

  • 1 ounce sweet vermouth

  • Garnish: orange twist