The Boulevardier appears in Harry MacElhone’s 1927 book, Barflies & Cocktails. It was equal parts bourbon, sweet vermouth, and Campari, and so named for a socialite American who frequented the bar and owned a magazine called The Boulevardier (or so the story goes). That naming habit — and the drink’s formula — was apparently a regular thing for MacElhone, who would later invent another riff on the drink called the Old Pal, using rye, dry vermouth, and Campari, and name it for a sports writer he referred to as his ‘old pal’.
Boulevardier
- 30 ml Russell’s Reserve 10 Years Old
- 30 ml Campari
- 30 ml Cinzano Rosso
- Stir down all ingredients with ice, then strain over good block ice in an old fashioned glass (or serve it up — as we have here — and train into a chilled cocktail glass).
The Boulevardier appears in Harry MacElhone’s 1927 book, Barflies & Cocktails. It was equal parts bourbon, sweet vermouth, and Campari, and so named for a socialite American who frequented the bar and owned a magazine called The Boulevardier (or so the story goes). That naming habit — and the drink’s formula — was apparently a regular thing for MacElhone, who would later invent another riff on the drink called the Old Pal, using rye, dry vermouth, and Campari, and name it for a sports writer he referred to as his ‘old pal’.
