Old-Fashioned
Robert Simonson
1807 ratings with an average rating of 4 out of 5 stars
1,807
2 minutes
Boulevardier
- Rating
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Ingredients
Yield:1 drink
- 1½ounces bourbon, preferably Maker’s Mark
- ¾ounce sweet vermouth, preferably Dolin Rouge
- ¾ounce Campari
- Twist of orange peel, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
166 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
- Step 2
Pour the liquid ingredients into a mixing glass. Fill mixing glass ⅔ full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
Private Notes
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Cooking Notes
Adam
Should be served on the rocks, though. As Campari warms up, its bitterness increases.
Mike D in NC
I add a few drops of Orange bitters. A delightful switch up from a Manhattan.
Anders
I usually make it with Bulleit Rye whiskey, Campari and Antica Formula vermouth, 1 ounce each. One of my favorite cocktails. I prefer it up, even though I have my Negroni on the rocks.
Hal
I'm still experimenting, but I like it with less Campari. 1 1/2 oz Jameson Irish whisky, 1 oz sweet vermouth, and 1/2 oz Campari. I muddled the orange peel first. Pretty good.
Peter Eddy
I like Campari quite a bit, but Bruto Americano is a nice alternative in this cocktail.
Rainripples
Delicious! - I prefer a one to one ratio of all the ingredients. The recipe calls for orange peel for garnish - This is a bit misleading as the orange peel is not only a garnish but an essential flavor additive that magically links the whiskey/bourbon vermouth and Compari, without it, IMHP you miss some crucial part of the cocktail, In fact I usually go one step further and put wodging great huge piece of peel somewhere close to the circumference of the orange.
Ally
We were recently forced to substitute Aperol instead of Campari in this drink and will never go back. It is dangerously delicious. We also reduce the vermouth by half, because even in the Campari version, we found that the stated proportions made for a drink that was a little too sweet for our taste.
Martin S
Not sure why deviated from the 1:1:1 Negroni rule—works also here, which is what I do. Used Antica Carpano & Knob Creek.
Leah
Swap Campari with braulio
Sarah
I used Aperol, as the store I went to didn't have Campari. It is sweeter, less bitter. I liked it a lot. I prefer Maker's Mark as well--smooth.
Joe Waddle
Can only get Martini Rossi here in U.K. but it worked well!!!
Richard L. Floyd
I ran out of dry vermouth and didn't get to the store, so I tried this in lieu of the normal martini. I took a page out of several of your comments. I used good rye (Bulleit), Dolin rouge, and Campari. I like both my martinis and Manhattans on the dry side, so I went heavier on the rye and lighter on the vermouth and Campari. Added orange bitters, and a generous twist of orange peal. Stirred not shaken (sorry Mr. Bond) and straight up. A very nice cocktail.
Pete
Blasphemous though it may be, try this with a peated scotch (single malt or blended). It will blow your mind!
François Dionne
I make this with equal parts of Canadian whisky, Campari and sweet vermouth, and I shake it with ice and strain it into a cocktail glass. I have always detested Negronis and Boulevardiers served on the rocks.
Martin S
Not sure why deviated from the 1:1:1 Negroni rule—works also here, which is what I do. Used Antica Carpano & Knob Creek.
Nancy
I almost double the bourbon/rye
Howard
I definitely second the Bruto Americano recommendation.
Leah
More vermouth less campari
Ally
We were recently forced to substitute Aperol instead of Campari in this drink and will never go back. It is dangerously delicious. We also reduce the vermouth by half, because even in the Campari version, we found that the stated proportions made for a drink that was a little too sweet for our taste.
Ann-Michele
One of our favorite cocktails. Since Campari is more bitter than we prefer, we have found that upgrading to Gran Classico Tempus Fugit bitters makes all the difference.
John
I, like some other commenters, use a high Rye bourbon like Bulleit, and Antica Formula vermouth. the 2:1:1 proportions are just about right. I mix it right in the glass full of ice, and add a double shake of Orange bitters. With the bitters, the orange peel is optional, although it definitely adds a nice touch, and I use a peeler to just get the orange part of the peel with just a smidgen of the white behind it.
Mead
Just okay for me. Made me yearn for either a real Negroni or a real Manhattan.
Carla
Delicious up or on the rocks. If served up, a chilled coupe glass helps
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