Batched Boulevardier Recipe (2024)

It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses. No need for google converters.

Darlings, stop quibbling about metric and Imperial. No one has talked about what a fabulous drink this is! I made a one-liter batch last Wednesday. Tasted nice but a bit harsh. By Friday night, when I brought it to a weekend getaway with friends, it had developed a lovely, smooth flavor with a pleasing bitterness from the Campari. I used a good bourbon -- may try rye next time, and there will definitely be a next time! No more Manhattans for me -- this is more interesting!

It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses.

It should always be Rye, and equal parts instead of whiskey heavy. She also did not talk about the importance of the vermouth selection. If you use something like Martini & Rossi you’re just going to ruin your co*cktail especially if it has been unrefrigerated and sitting in the back of your liquor cabinet for over a year like 99% of vermouth in private homes in this country (vermouth is a fortified wine). At least she got the garnish right…

Here in Europe, we need the recipes in decilitres or mililitres. Thanks.

Silly... Why do you suppose that God invented the internet...

RE metric vs imperial: there are innumerable converters online. The boulevardiers are great!

Just note the proportions: in this case, 3,2,2,1. This is why the Negroni and its variations are among my favorites. Classic Negroni, equal parts gin, sweet vermouth, Campari. Kingston Negroni, swap out the gin for rum. Must try this one!

And if you really want to play fast and loose:9 x 30 = 270 ml6 x 30 = 180 ml3 x 30 = 90 ml4.5 x 30 = 135 ml

please use the google machine to get the proper conversion. it really is quite easy technology!

The Boulevardier has long been my favorite co*cktail, but this recipe isn't quite it. Reduce the Campari by at least half. I tried this ratio it was far too bitter.

Perfect ratio - this was excellent to have in the fridge for Christmas. I made it 2-3 days before we drank it, and it was great!

I like this splitting the Amaro between Campari and Cynar (I love cynar!) and to up the complexity. Delicious and great to have on hand for impromptu co*cktail parties! Just add orange peel.

Thanks for the big batch and aging tips for one of my all-time favorite co*cktails. I prefer to use a good rye and a high quality vermouth--both make all the difference with this co*cktail. My absolute favorite sweet vermouth for this co*cktail is Cocchi Vermouth di Torrino. The orange peel is a must and if you have it, a drop or 2 of absinthe (eyedropper sized drops!).

Very nice Thanksgiving aperitif! Since I'm more of a lightweight, I added seltzer and orange juice to my drink. Very drinkable, and everyone was able to fix their drink to their liking--straight up, with more water or my way, with a splash of OJ and selzer/

never heard of adding water - but will try it - you are no tsupposed to shake it but I sometimes do I guess similar effect as the ice melts

Having just made it, I sampled it and found it to be much too bitter, so I added another 2oz of sweet vermouth and a bit (1 extra oz of water). I'm curious as to whether the time in the fridge will soften the bitterness of the Campari... I guess I'll find out tomorrow!

Most recipes I have seen use a 2:1:1 ratio bourbon/rye: Campari:red vermouth, and you can dilute as desired after the storage. I've also used a good dark rum (El Dorado 12 year old, for example) which works beautifully. Bitters round it out and accentuate the Campari (more important at these ratios), With the rum, I use Aztec Chocolate (Fee Bros.) bitters. In all cases I flame the orange peel briefly.Another fun version uses an inexpensive Mezcal in the same ratio as with the brown liquor!

I generally use Bulleit, which is a rye-forward bourbon, and Antica Formula Carpano vermouth in this, and my ratio is more like 2 parts bourbon, 1 part Campari, 1 part vermouth, served on the rocks. If I'm lazy, I'll use orange bitters instead of the orange peel. or a Luxardo cherry.

We just made this with a high quality Rye, and Campari of course — and a better quality vermouth, although not the most expensive they had. And it’s been in the refrigerator chilling for a day plus now. Had a little sippy to check its progress. Wow! Yummy. This is going to be good. The flavors do meld nicely.

It should always be Rye, and equal parts instead of whiskey heavy. She also did not talk about the importance of the vermouth selection. If you use something like Martini & Rossi you’re just going to ruin your co*cktail especially if it has been unrefrigerated and sitting in the back of your liquor cabinet for over a year like 99% of vermouth in private homes in this country (vermouth is a fortified wine). At least she got the garnish right…

Found this delicious after the two hour minimum. Look forward to a longer period of mellowing as mentioned. Fabulous!

You kids are pretty amusing!

Darlings, stop quibbling about metric and Imperial. No one has talked about what a fabulous drink this is! I made a one-liter batch last Wednesday. Tasted nice but a bit harsh. By Friday night, when I brought it to a weekend getaway with friends, it had developed a lovely, smooth flavor with a pleasing bitterness from the Campari. I used a good bourbon -- may try rye next time, and there will definitely be a next time! No more Manhattans for me -- this is more interesting!

It’s a ratio. 3 bourbon to 2 Campari to 2 sweet vermouth to one water. Use ounces, milliliters, thimbles or juice glasses.