How do you Boulevardier? I want to know everything ;) Cheers!

YES SIR!!! I'm going to be a none conformist. 1:1:1:1. Equal parts bourbon, Rye, Campari and Antica. I like this because the rye can overpower the cocktail. The bourbon seem to tie everything together quite nice. Great video!!!

I’m team 2/1/1 all the way. Dolin is my favorite sweet vermouth to use because it isn’t as overpowering as something like punt e mes. My secret ingredient is 2 dashes each of chocolate and orange bitters.

We do 1.5 bourbon, 1 Campari, 1 sweet vermouth, its the best.. with an orange zest

I usually use rye with my Boulevardier, the flavor shines through a bit more than bourbon. Would you still recommend using the modern specs with rye?

Always the 2:1:1. I actually also love to make 2:1:0.75 for others, to lessen the Campari slightly. Super balanced, and great for those who aren’t as addicted to Campari’s bitter signature

This drink is probably the one I’ve made for myself the most and have tested various combinations and definitely 2:1:1 is my preference. I like your choice of bourbon & vermouth, I like it with rye too (a Rittenhouse works amazingly well with Punt e Mes) but my all time favourite combo is Woodford Reserve and Punt e Mes, there’s this oaky note in it that makes for my “that hits the spot” Boulevardier. Love the new background, very rustic and all the best with the move to Europe!!

Excellent video, I was just getting curious about this drink!

Definitely team 2:1:1, but I tend to use higher proof in this cocktail, as I do with traditional Negronis. Russell’s reserve single barrel at 110 proof think is in that Goldilocks zone to maintaining the same ratio. Congrats on the move, can’t wait for more.

I usually do the 1:1:1 but use rittenhouse 100 proof rye in place of the bourbon. Less sweet, more spice from the rye.

Thank you a new subscriber….love your style

I tried is with a mexican whisky mostly made out of corn, aged 3 years on american oak with a finish of 6 months of cabernet sauvignon from Guadalupe Valley and California Port and oh my God it was delicious

The two -1-1 is definitely the way to go and balances out the drink so much better and you get a nicer burn sensation with the extra shot of bourbon

I love your English ! It’s so good

As always, love the video man!

Haha, just made my first clarified cocktail yesterday using your method, and it was a Boulevardier!

Great video.. I usually drink the classic but thought I’d try the mod 2 1 1 but with Woodford Rye. Rye balanced the sweet quite nicely.. My new go-to ratio! Thanks..

I prefer 3/2/2 ratio. It gives very smooth and balanced taste.

The only person I’ve ever known to call a boulevardier sweet 😂 I’m always for equal parts myself, but rye over bourbon all the way. Also the tiny barrels work amazing! Especially if you season them with some port first. Just need to keep a very close eye on them though, perfection and overoaking is the difference of a day, and the angels share is pretty hefty.

Amaro nonino works very well too as a replacement for campari. 2:1:1 of course!

I'm on team 1:1:1 for the standard Gin based Negroni, but for the Boulevardier I'm firmly planted in 2:1:1 territory... but Bourbon is also my preferred spirit of choice. Cheers!

Garnishing with 3 drops of sesame oil is a small magic twist.

Since you ask, it looks like I don't belong on either team. I make the Negroni using 3 parts gin and 2 parts each of Campari and sweet vermouth, and I use the same 3:2:2 ratio for the Boulevardier.

to each their own, but on the 2/1/1 side as well

I use 45 ml Monkey Shoulder, 15 ml Carpano Antica Formula, 15 ml Punt e Mes, 15 ml Cynar in my so-called Boulevardier :)

I'm much more bourbon heavy and lighten up the Campari using aperol instead. I will use 2 oz bourbon,. 5 oz aperol, .5 oz vermouth. Appeals more to the typical noncampari drinker. Decreases sweetness.

I do equal parts and I love to express a big ruby grapefruit zest in my mixing glass before adding ice

Sweet vermouth and campari are super sweet . I prefer a dry Vermouth with whiskey and campari. Edit: I will use different types of whiskeys and vermouths. Not just US whiskeys.

Great vid as alway ! I like to roll my boulevardier's and negroni's to get more flavor and bitterness from the campari 🥃

2-1-1! I love this cocktail. 90% of the time on a big rock in a rocks glass, 10% up if I am feeling fancy. I vary the whiskey and vermouth, always Campari. I always use an orange twist. Usually bourbon (sometimes 100% rye), cocchi vermouth or dolin most of the time. Mostly in the fall and winter, probably 1-2 times a week. It is my go to, when not drinking old fashioned or trying something different, new or interesting (latest offerings from the boozy KZfaq channels ;)

Any cocktail can be sweet, and any cocktail can be balanced. 2/1/1 makes for the best balance!

Definitely 2:1:1! For the vermouth, I also like using Cocchi Americano instead - makes it a little less sweet and adds an additional botanical dimension.

1 bourbon, 3/4 cognac, 3/4 dolin v, 3/4 Campari, orange twist. No particular reason other than it’s good. I save rye for Manhattans!

Wow I have not actually had the Modern version, and I actually had a few of these last night. Gonna have to fix that this weekend!

I have a sweet tooth so this drink took 3 different occasions for me to actually want to make it. I do 1.5 oz bourbon 1.5 oz sweet vermouth and .75 oz of campari and instead of lemon I add a bar spoon of cherry syrup with a cherry from my homemade Luxardo cherries

team 2-1-1!!

Luv it! I want to get good quality vermouth, but it's hard to get here😭 Is Dolin gonna work as well?

3:00 considering the written sources you could argue, that the Negroni is a riff on the Boulevardier. As you've mentioned the first written-down recipe for the Boulevardier is from 1927, where as you the first recipe of the Negroni is from 1939 (mentioned as Negrone).

No doubt 2:1:1. My favorite version is from 'The Long Island Bar' in Brooklyn.

Campari is fine, but I really like something a bit more robust. Especially with rye, which I take over bourbon every time here. That extra bite really offsets the sweetness. There is a local amaro called Økar which is brilliant in a Boulevardier. If you ever get a chance to try it, highly recommend. The modern is more balanced, imo. The classic proportions can get a little cloying.

2/1/1 with a barspoon or two of coffee liquer like Mr Black - works with a classic Negroni, too!

I'm two years late to the party, but I like the modern 2:1:1 ratio. I'm not a fan of Campari because of the pronounced sharpness. I prefer Cappelletti. Cheers!

I've only used the classic ratio. Maybe I'll try the modern one later today.

I split the difference. 1.5 oz Rye / 1 oz vermouth / 1 oz Campari. And my friend gave me an oak cask that had two batches of negroni in it. But now that it's drained I'm going to do something different with it. Probably with Creme de Cassis.

Campari is too much for me but I have some good substitutes. I prefer the modern.

I'm double gin so yeah this cocktail is better with devils cut Jim Beam

I can do the classic version if I had a little bit of salt, but if not, I prefer the 2:1:1 as well!

4 roses single barrel is soooo good for the price.

I'm definitely on the 2/1/1 side. I love it that way, but I almost won't drink one if it's made with equal parts. Equal parts is too sweet and hits me like cough syrup. Oddly, I love an equal parts equal parts Negroni.

Boulevardier is the King of drinks!!!!!!!

4-1-1 ratio for the win!

definitely 2-1-1!!!

I’ve always made a Boulevardier 1.5:1:1 😁

Great location for the shoot 🤓

Is it always bourbon, can rye be used

Depends on the bourbon

I don't think you want to barrel age an already diluted cocktail, those small barrels don't do much in time, but can cheat by charring wood chips and adding them to the barrel as well. Tony Conigliaro's bottle oxidation maturing technique works better in that case tho. So you get oxidized flavoures instead of wood ... in that case if water sppeds up the oxidation of vermouth it should work even faster ... than one year.

Hy, can you make some tutorial to make clear coffee, I've been tried but not works

I'm team 2-1. Normally 1.5oz Bourbon and .75oz Campari and Sweet vermouth. I find the 1-1 just doesn't work as well with Bourbon as it does Gin via Negroni

I'm a 2-1-1 because equal parts is just too bitter for me

1 rye, 1 bourbon, 2 vermouth, 1 campari

I prefer a ‘Boulequartier’ as I call it. 1.5oz bourbon or Rye, .25oz each sweet and bitter.

2/1/1 let’s make it good 🤙🏻

I feel like I'm taking crazy pills reading the comments and the hearing the notes on heavy sweetness deriving from the Punt e Mes. Punt e Mes is halfway to a Vino Amaro itself - the name refers to one part vermouth and half part bitter. I don't know, maybe I have a sweet tooth, but a traditional negroni feels pretty balanced with Cocchi or Carpano Antica. I feel like it would skew much more bitter with Punt e Mes - which, while delicious, I don't feel is always interchangeable in recipes that call for sweet vermouth due to it's bitterness factor. (Had Punt e Mes in a Green Point because the bartender conflated it with a Red Hook and it felt a bit off.) All Punt e Mes diatribe aside, I would be curious to see what would happen if we tried to split the difference and use a barrel proof bourbon in the 1:1:1 ratio. :)

Team 211 every time

Can I change Campari to Aperol? For me Campari is too bitter :/

I am on the 1.5 + 1 + 1 team haha. Best of both worlds

Rye whiskey and occasionally I will sub in Aperol.

1-1-1 here in NYC Old Overholt Rye OR Rittenhouse Rye - both bonded/100 proof! Campari, of course Carpano Antica OR Cocchi di Torino

I thought i was an orange peel not lemon. I like equal parts, but I use a lighter vermouth. I can't find Punt e mes in Ontario.

I'm hardcore on the modern side.

I am on the 1.5:1:1 side of things!

Hey I'm new here. Anders sent me...

Only classic, combining different things

Two, one, one, and sometimes with Rye instead of Bourbon..

the modern way rules!

2:1:1 for sure 👍

1.5:1:1 with rye

2:1:1 FTW 🙌

1.5:1:1 for me

I'm in the 2/1/1 camp.

it's too rude in 2\1\1 i think. For me,perfect proportions - 1\1\1 or 30\30\30

Definitely the modern one! Are you bartending anywhere?

1/1/1 if you're using 100 proof bourbon. 2/1/1 if you're using a lower proof. Just my preference.

equal parts!!

I wish we could top it up with Champagne 😂😂😂

2:1:1 all the way

Anyone tested it heated?

2/1/1!

2-1-1

2:1:1 all day.

there is a fly on your right side 5.03 to 5.10

bro that $100 bottle in a cocktail

Honestly, this video was painfully longer than it needed to be.

2-1-1. Rye

2:.75:.75 for me

There's only one way to make it. 2:1:1

69th Like. Nice

LEMON?!?!? NOOOOOOO... USE ORANGE!!!

2-1-1