The Boulevardier, according to the venerable New York Times, made a comeback within New York cocktail circles about five years ago. “Why the sudden popularity?” the Times asked. “It helps that the drink is only a short sidestep from the trendy Negroni, which asks for gin instead of whiskey.” In this episode of Cocktail Club, Abbie Rhoads of Chicago’s Michelin-starred Parachute shows us how to prepare this classic drink, which Serious Eats describes as “rich and intriguing... [Negroni’s] long-lost autumnal cousin.” Boulevardier .75 oz Cappelletti .75 oz. sweet vermouth 1.5 oz. bourbon Add to mixing glass with ice, stir for 30 seconds. Add to coupe glass and garnish with orange peel.
