Boulevardier (Cure version)

1 oz Rye, Rittenhouse 100
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Campari
1 twst Orange peel (as garnish)
Instructions
Stir, strain, straight up, cocktail glass, garnish
From other users
  • Delicious and quite bitter using Gran Classico for Campari & Bulleit Rye. My go to drink. — ☆☆☆☆☆
  • Flavourful and balanced, nicely bitter — ☆☆☆☆
  • Of course it's bitter, but not too bitter as I feared. The balance works well, rich but not candy-ish. — ☆☆☆☆☆
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3 Comments

I was skeptical, but this is

I was skeptical, but this is really good, the Campari, Punt e Mes and Rittenhouse work well together. Dark berry notes, with some strong bitter finish.

I tried this drink using

I tried this drink using first the recipe as given, and then I used the recipe with the changes suggest by an unnamed person--substituting Bulleit Rye for the Rittenhouse 100 and Gran Classico for the Compari. My thoughts on the original and revised recipes are as follows: Both recipes were delicious and belong in the cocktail box of anybody who enjoys this kind of cocktail. However, I rated the original recipe as a 4.0 and the revised recipe as a 4.5. Why?

For my taste buds, the revised recipe resulted in a cocktail that was smoother more balanced. Using an over-proof rye such as Rittenhouse 100 results in the rye overwhelming the other ingredients. However, many people like that standout rye taste, and the nice taste and inherent bitterness of Campari. For them, I recommend the original recipe.

Those who enjoy a mellow, smooth, and less bitter drink will prefer the revised recipe using Gran Classico and Bulleit rye. But regardless of which recipe is used, I wholeheartedly recommend this cocktail. Only one's taste preference should dictate the ingredients and recipe to be used.