Boulevardier 12

Boulevardier with Amaro
1 12ozBourbon
34ozSweet vermouth
2dsChocolate bitters
1rinseHerbal liqueur, Pernod
1twstOrange peel
Stir in ice, rinse chilled cocktail glass with Pernod and empty, strain into glass and serve.
Orange peel can be flamed, bitters optional in this drink. At any time, feel free to substitute Bourbon with 100% Rye Whisky.
Cocktail summary
Posted byAlan1299 on 04/27/2013


Tried with Bulleit Rye, Punt e Mes, and Averna, with Fee Bros Aztec Chocolate Bitters and a navel orange peel, and it is divine! The Rye, PeM and Averna combo is dense and slightly spicy; a real winner.

bevx's picture

Which amaro do you recommend? Of the amari I've tried, I imagine Ramazzotti or CioCiaro would work well, along with maybe Montenegro or Averna (although I've not yet tasted the former)... Any others?

Amaro Montenegro or Averna work well, but not the more bitter ones like Ramazotti. Montenegro is a little thinner and sweeter in this drink, Averna a little more syrupy but a little more bitter; so whatever suits your tastes.

adamhenne's picture

Looks like Meletti might be a good choice; I've been meaning to try it with Campari but haven't yet figured out a good ratio...

Tried this last night with Cocchi Vermouth di Torino, Montenegro Amaro and 3 dashes of orange bitters. I also used Bulliet Rye. Needless to say it was a little too sweet with a lot of citrus going on. I'm thinking of trying again with Buffalo Trace Bourbon and Dolin Dry Vermouth.

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