Black Cherry Boulevardier
The Boulevardier was created by the publisher of Paris’ “Boulevardier” magazine in the 1920s and gained some prominence after it was included in Harry MacElhone’s 1927 book “Barflies and Cocktails.” A crude translation from French tells us that a a boulevardier is essentially a man-about-town.
If you study the recipe you’ll note that the Boulevardier is rather similar to the Negroni but with whiskey in lieu of the gin. We’ve chosen Buffalo Trace Bourbon to do the job - as it’s kind of hard to argue with a whiskey from the world’s most awarded distillery and we’ve added a dark cherry syrup to intensify and sweeten the equation.
In ‘Barflies and Cocktails’ MacElhone attributes the drink to Erskine Gwynne, the American writer who happened to be editing the Boulevardier magazine in Paris at the time and was the nephew of the railroad tycoon Alfred Vanderbilt.
- 25ml Buffalo Trace Bourbon
- 25ml sweet vermouth
- 15ml cherry syrup
Fill a rocks glass with ice
Add all ingredients and stir
Garnish with a maraschino cherry