Boulevardier
The Story of the Boulevardier
The Boulevardier cocktail has a rich history dating back to its creation for Erskine Gwynne by Harry McElhone at his renowned Harry’s New York Bar in Paris. This classic drink is not only a delightful concoction but also a symbol of the vibrant cocktail culture of the 1920s, as immortalized in McElhone's 1927 book "Barflies and Cocktails."
Erskine Gwynne, the recipient of this exquisite libation, was not just an American expatriate like Harry; he was a prominent socialite with ties to the prestigious Vanderbilt family. His role as the editor of the monthly magazine "The Boulevardier" adds an intriguing layer of significance to the cocktail's name, as it pays homage to his influential publication.
The fusion of American and Parisian influences in the creation of The Boulevardier reflects the cosmopolitan nature of the era, where creativity and sophistication flourished in the world of mixology. This cocktail stands as a testament to the artistry and craftsmanship that went into crafting beverages during a time of cultural exchange and innovation.
Recipe
45 ML Bourbon whiskey
30 ML Rosso vermouth
30 ML Campari
03 Dash Orange bitters
When crafting a classic cocktail like the Negroni, precise measurements are crucial to achieve the perfect balance of flavors. Start by pouring 45 milliliters of rich Bourbon whiskey into a mixing glass. This will provide a robust base for the drink. Next, add 30 milliliters of Rosso vermouth, a sweet and aromatic fortified wine that complements the whiskey beautifully. Follow this with another 30 milliliters of Campari, a bitter Italian aperitif that adds depth and complexity to the cocktail.
To enhance the overall flavor profile, don't forget to include 3 dashes of Orange bitters. These bitters will introduce a subtle citrusy note that ties all the ingredients together harmoniously. Once you have all the components in the mixing glass, stir gently with ice to chill and dilute the mixture slightly. Strain the cocktail into a chilled glass over a large ice cube, and garnish with an orange twist for a touch of brightness.
Method
Stir all ingredients with ice and strain into ice-filled glass.
Glassware
Old-fashioned
Garnish
Orange zest twist
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