Utilizing New York-made Campari-esque liqueur and vermouth, Brooklyn now has its own version of the classic Parisian whiskey cocktail
While born in 1920s Paris, the Boulevardier didn’t catch on till the late 2000s when the craft cocktail movement catapulted it into the spotlight. Now the whiskey cocktail is seemingly everywhere, but making a version that’s truly “New York” remained a challenge. That’s until brands like St Agrestis and Method Spirits began making Campari-style liqueur and vermouth in-state. From there, things got easier for Jacob Tschetter, Visitor Experiential Manager at Tuthilltown Spirits Distillery, who put together the Brooklyn Boulevardier. Check out the recipe below…
What inspired the name? What’s this drink’s origin story?
The original Boulevardier was created by Erskine Gwynne, an American writer who founded a monthly magazine called Boulevardier in the 1920s. My version, the Brooklyn Boulevardier, is crafted exclusively with New York-made ingredients, staying true to our old motto: “Put New York back in the Manhattan.” When I first fell in love with Hudson Whiskey, finding New York-made vermouths and red bitter aperitifs was a challenge. It wasn’t until 2017 that a red bitter aperitif was finally produced in New York. I was sitting in one of my Brooklyn local spots when I asked for the truly ‘New York Manhattan.’ As she was making it, I spotted a new, New York Red bitter Aperitivo and asked if she could switch ingredients for me – and that’s how the Brooklyn Boulevardier was born!
In my opinion, Method Vermouth is the best vermouth made in New York, and St. Agrestis has created an incredible red bitter aperitivo called Inferno Bitter.
To perfect the Brooklyn Boulevardier, I add a dash of Fee Brothers’ chocolate mole and orange bitters. This combination creates an exceptional aperitivo that embodies the spirit of New York.
What other drinks belong in its family?
The Brooklyn Boulevardier is actually a member of the Negroni family. Negroni Sbagliatos (Italian for Mistake) and My Old Pals belong to this family – they are two of my favorites! The My Old Pal is like a Boulevardier, except you substitute Bourbon for Rye whiskey.
If you like Bodega Cats and the perfect golden hour moment you catch during Manhattanhenge you should try this drink.
What food is this cocktail best served with?
I’m partial to pork belly bao buns & a Brooklyn Boulevardier! The rich, fatty pork belly, typically glazed or marinated in a sweet and savory sauce, complements the cocktail’s bitterness and depth. The soft, slightly sweet bao buns provide a beautiful contrast to the drink’s robust flavors, making for a balanced and satisfying combination. The herbal and bittersweet notes of the Boulevardier can also help cut through the richness of the pork.
Ingredients:
- 1.5oz Hudson Bright Lights Bourbon
- .75oz St Agrestis Inferno (NY Campari)
- .75oz Method Sweet Vermouth (NY Vermouth)
- Dash Orange bitters
- Dash Chocolate bitters
- Garnish with grapefruit peel
Directions:
Combine all ingredients, stir, and strain into a coupe. Express and garnish with grapefruit peel.
