The boulevardier is similar to a Negroni
, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey
or rye whiskey
as its principal component instead of gin. Paul Clark, writing for the food blog Serious Eats
, says, "This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin." He continued:
A simple substitution? Hardly. The bittersweet interplay between Campari and vermouth remains, but the whiskey changes the storyline. Where the Negroni is crisp and lean, the Boulevardier is rich and intriguing. There's a small difference in the preparation, but the result is absolutely stunning.
Recipes vary the proportions of its components. Some boulevardier recipes call for 1
parts rather than 1 part whiskey,
or call for two parts bourbon to one part vermouth and one part Campari.
Upon launching the magazine, which was apparently both humorous and literary, Gwynne said it would be "fast but clean".
The magazine published advertisements seeking subscribers in both Harry's ABC of Mixing Cocktails
(1919, revised annually) and Barflies and Cocktails
(1927), the memoir and recipe collections of Harry MacElhone
of Harry's New York Bar in Paris. McElhone credited Gwynne, one of his regular customers, with inventing the drink.
- ^ a b Simonson, Robert (28 January 2014). "The Boulevardier Is Back on the Menu". The New York Times. Retrieved 19 April 2016.
- ^ "Erskine Gwynne, 49, Wrote Book on Paris"(PDF). The New York Times. 6 May 1948. Retrieved 19 April 2016.
- ^ James, Edwin L. (20 February 1927). "Events of the Week Stir French Pride" (PDF). New York Times. Retrieved 19 April 2016.
- ^ a b Cecchini, Toby (2 February 2012). "Case Study: The Boulevardier". The New York Times. Retrieved 7 November 2015.
- ^ Clarke, Paul. "Boulevardier". Serious Eats. Retrieved 19 April 2016.
- ^ "Boulevardier Cocktail". Imbibe Magazine. Retrieved 19 April 2016.
- ^ Simonson, Robert. "Boulevardier". The New York Times. Retrieved 19 April 2016.
Last edited on 7 August 2021, at 21:22
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