Choosing the best whisky for a Boulevardier
A traditional Boulevardier recipe uses sweet bourbon. But there’s no rules when it comes to picking the best whisky. If you like it, it works. Many variations use rye, scotch or blended whisky to create a sweeter or spicier drink. Here at Ballantine’s we use our smooth, sweet 10 Year Old scotch to balance the Campari’s bitter edge and enhance the complex flavours of the cocktail. It’s a real crowd-pleaser.
Boulevardier Ingredients
- 50ml Ballantine’s 10 Year Old Whisky
- 15ml Campari
- 15ml Byrrh
- Orange Zest
How to make a Boulevardier
- Fill your rock glass with a block of ice
- Add Ballantine’s 10 Year Old, Campari and Byrrh
- Stir gently
- Garnish with Orange Zest
Ballantine’s 10 Year Old
Boulevardier: a cocktail history lesson
American in Paris cocktail edition; the Boulevardier first entered the cocktail scene in the French capital circa 1927. But it was a writer from the States who gave it a name. Socialite, publisher and regular at the renowned Harry’s Bar, Erskine Gwynne dubbed his signature drink after his magazine for expats during the Prohibition era. Loosely translating to man-about-town, you could say he subconsciously named the Boulevardier after himself.
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