10 Boulevardier Renditions You Need to Make
10 Renditions of my favorite classic cocktail? Yup.
WEEKLY COCKTAIL ROUND-UP | BOULEVARDIERS
Back in 2022, I had 10 Charleston-based bartenders make their most creative take on my favorite classic cocktail: The Boulevardier.I honestly can’t pick a favorite out of the bunch so y’all will just have to try them out for yourselves and let me know. Drop a line below and tell me what you want to see in the next round up, cheers y’all.
VINE LAVARDIER
Recipe by: Koky Lopez
ingredients:
1 oz | 30 ml Bourbon
¾ oz | 22.5 ml Passion Fruit Infused Dry Vermouth
¾ oz | 22.5 ml Campari
1 Orange Twist
insTRUCTIONS:
Combine all ingredients in a mixing glass with ice. Stir for 10 seconds. Strain and pour over a crystal clear ice cube. Express an orange peel over the glass. Serve and Enjoy!
THE CLASSIC
ingredients:
1 oz | 30 ml Bourbon
1 oz | 30 ml Campari
1 oz | 30 ml Sweet Vermouth
Orange peel (for garnish)
insTRUCTIONS:
Add tequila, basil leaf, cucumber and jalapeño slices to a shaking tin, lightly muddle. Add all ingredients except garnishes in to the shaking tin and add ice. Shake, strain, pour cocktail into a rocks glass over crushed ice. Garnish with a salted cucumber spear and sprig of basil. Serve and enjoy!
MARE-LY PERFECT RIDE
recipe by : caroline woodruff
ingredients:
1½ oz | 45 ml Bourbon
¾ oz | 22.5 ml Campari
½ oz | 15 ml Sweet Vermouth
½ oz | 15 ml Dry Vermouth
4 Drops Leather Bitters
instructions:
Stir with ice. Serve over big rock. Hay/grass garnish (can elaborate more soon)
CLOUD 9
recipe by : darren fallon
ingredients:
1 oz | 30 ml Bourbon
1 oz | 30 ml Campari
1 oz | 30 ml Cinnamon Infused Blanco Vermouth
¾ oz | 22.5 ml part Lemon Juice
¾ oz | 22.5 ml Part Simple
1 Egg White
Peychaud Bitter and Orange Peel Garnish
instructions:
Dry shake all non-alcohol ingredients together. Add Liquor and wet shake. Double strain into a coupe. Add your garnish and enjoy!
BRULEE BANANA BOULEVARDIER
ingredients:
1½ oz | 45 ml Bourbon
¾ oz | 22.5 ml Campari
½ oz | 15 ml Banana Liqueur
¾ oz | 22.5 ml Amontillado Sherry
Brûlée’d Banana Garnish
inSTRUCTIONS:
Combine all ingredients into a mixing glass. Add ice, stir, pour over clear ice in a rocks glass and garnish with a caramelized banana.
A1A BEACHFRONT
recipe by : anna lazaridis
ingredients:
1 oz | 30 ml Bourbon
1 oz | 30 ml Cappeletti/Aperol Blend
¾ oz | 22.5 ml China-China
1 oz | 30 ml Pineapple Cordial
½ oz | 15 ml Coconut Cream (Coco López)
2 Dashes Orange bitter
inSTRUCTIONS:
Combine all ingredients. Shake. Strain over crushed or pebble ice.
FUNKY COLD MODENA
recipe by : koky lopez
ingredients:
1½ oz | 45 ml Bourbon
1 oz | 30 ml Dry Vermouth
1 oz | 30 ml Campari
3 Dashes Rich Balsamic Vinegar
2 Dashes Orange Bitters
1 Orange Twist
inSTRUCTIONS:
Combine all ingredients in a mixing glass with ice. Stir for 10 seconds. Strain and pour over a crystal clear ice cube. Express an orange peel over the glass. Serve and Enjoy!
BEE-LAVARDIER
recipe by : michael leslie
ingredients:
1 oz | 30 ml Bourbon
¾ oz | 22.5 ml Sweet Vermouth
¾ oz | 22.5 ml Campari
¼ oz | 7.5 ml Honey Liqueur
Amaro Rinse
1 Orange Twist with a Honey Swizzle
inSTRUCTIONS:
Combine all ingredients in a mixing glass with ice. Stir for 10 seconds. Rinse a glass with amaro. Strain and pour over crushed/pebble ice. Express an orange peel over the glass. Garnish with a honey swizzle Serve and Enjoy!
THE QUEEN IS DEAD
recipe by : joy wolters
ingredients:
1 oz | 30 ml Bourbon
1 oz | 30 ml Gin-based Fruit Liqueur (Pimm’s)
1 oz | 30 ml Campari
3 Dashes Orange Bitters
Coconut Water Ice Cubes
1 Blood Orange Wheel
inSTRUCTIONS:
Combine all ingredients except coconut water ice cube and twist in a mixing glass with ice. Stir for 10 seconds. Strain and pour over coconut water ice cube. Garnish with Blood Orange Wheel. Serve and Enjoy!
CHENGDU BOULEVARDIER
recipe by : caroline woodruff
ingredients:
1 oz | 30 ml Bourbon
1 oz | 30 ml Toasted Sesame Sweet Vermouth
1 oz | 30 ml Campari
1 tsp Black/white Sesame Seeds (garnish)
inSTRUCTIONS:
Combine Coopers; Craft, Sichuan pepper-infused bitter aperitif and toasted sesame-infused sweet vermouth in a mixing glass with ice. Stir for 10 seconds. Rim half of a rocks glass with the sesame seed mixture. Strain and pour cocktail into the rocks glass over a crystal clear ice cube. Serve and enjoy!
Not all great bourbon comes from Kentucky, and this Old Fashioned proves it. I reach for an Old Fashioned whenever I want to know what a whiskey is really made of. Three ingredients, nothing to hide behind, so whatever is in the bottle comes through clean. First up is TINCUP 10 Year, made in Colorado on Rocky Mountain water. What sets it apart is the blend. There is Stranahan's single malt whiskey in there alongside the bourbon, so it drinks grain-forward and light at 84 proof, with cherry, pastry dough, and sweet fruit syrup carrying right through the sugar and bitters. Want a higher proof pour? Reach for Pendleton 1910 out of Hood River, Oregon at 90 proof. It brings more maple, clove, rye, and warm baking spice, with a longer oak finish on the back end. Same recipe, two very different drinks, and not a Kentucky zip code between them.