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All cocktails Boulevardier No. 2

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Boulevardier No. 2

Aperitivo/aperitif · Bittersweet (e.g. Negroni) · Classic/vintage

4.8 6 ratings

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Ingredients

1 oz Red quinquina e.g. Dubonnet, Byrrh
1 oz Robust rouge quinquina
1/2 oz Red bitter liqueur
1/2 oz Cognac (brandy)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

17.1% alc./vol. · 1.1 standard drinks · 134 calories

History

Delicately bittersweet, with red-wine notes and herbal complexity (Raphaël rouge quinquina used).

This drink should not be confused with the Boulevardier that is based on bourbon and appeared around 1927. That earlier drink has endured and appears on bar menus to this day. The recipe for this second, distinct Boulevardier first appeared in the 1929 book Cocktails de Paris Présentés Par RIP. The book states it was created by Robert Carne, also known as Robert du "Viel" from Bar Viel in Hotel de Paris. Carne was the winner of the "Grand Prix at the Bartenders' Championship held in Paris on February 2, 1929." William T. Boothby's 1934 book, The World's Drinks And How To Mix Them, also features what is referred to here as the Boulevardier No. 2. BOULEVARDIER Dubonnet . . . . . . 1/3 jigger Raphael . . . . . . . . 1/3 jigger Campari . . . . . . . 1/6 jigger Cognac . . . . . . . . . 1/6 jigger Shake well with ice, strain into chilled cocktail glass and serve. Thanks are due to Tuber Magnatum for bringing this cocktail to attention.