This Boulevardier Cocktail adds a splash of sweet-tart blood orange juice to the classic Campari cocktail. Similar in composition to a Negroni, the Blood Orange Boulevardier is a sophisticated sip for cooler days.
Like many people, I found my way to the Boulevardier cocktail (bourbon, sweet vermouth, Campari) via the Negroni.
The first time I sipped a Negroni (or Campari, for that matter) was a hot summer night. A friend and I were having cocktails and small plates al fresco. When our drinks arrived, I couldn’t take my eyes off of the devilishly red drink he’d ordered. It was gorgeous!
Noticing my not-so-subtle staring, my friend offered me a taste. To be honest, I was a little taken aback by that first sip. I’m not sure why, but I was expecting something very sweet (perhaps it was on account of all of those rosy Shirley Temples I drank as a kid).
The Negroni (gin, sweet vermouth, and Campari) was assertive but balanced, with only lightly-sweet, bitter, herbal notes. In the second sip, I found the combination quite refreshing.
Often called a Negroni for the winter, the Boulevardier omits the gin and adds bourbon or rye whiskey.
In this twist on the classic Boulevardier recipe, I add a splash of blood orange juice to the mix. Blood oranges pair particularly well with bourbon, and the juice adds another layer of sweet-tart citrus flavor to the cocktail.
The Blood Orange Boulevardier is bittersweet, spicy, sophisticated, and begs to be sipped slowly in front of a warm fire.
About the Drink
Boulevardier Cocktail History
The classic Boulevardier cocktail (pronounced bool-ah-var-dee-a) was crafted in the 1920s during prohibition. Its name is widely attributed to Erskine Gwynne, an American writer living in Paris. He ran a literary magazine called, “The Boulevardier,” and as the story goes, this cocktail was his favorite.
Read more about the History of the Boulevardier Cocktail on Imbibe Magazine.
About Campari
Campari, the Italian aperitivo central to the Boulevardier and Negroni, dates to 1860. It’s made via an infusion of fruit and herbs with alcohol, simple syrup, and water. It has a luscious ruby color, and a bitter, herbal flavor.
To be honest, Campari can take some warming up to. If it isn’t something you’re used to drinking, the flavor can be a bit intense. In a piece for Saveur, William Sertl once called Campari, “the ultimate acquired taste.”
How to Mix a Boulevardier Cocktail
When making a Blood Orange Boulevardier, you have a couple of mixing options. The most commonly-utilized method is to add all of the ingredients to a mixing glass filled with ice, stir until well-chilled, and strain into a rocks glass, coupe, tumbler.
You can also build the cocktail directly in the serving glass. Just pour the ingredients individually over ice, stir, and serve.
Generally, my Blood Orange Boulevardiers made using a mixing glass are slightly more dilute than those built in the serving glass. With an intense cocktail such as this one, I like them made in the mixing glass. The method you choose is a matter of personal preference.
Wondering when to shake, when to stir, and how to mix like a pro? Check out “How to ‘Properly’ Stir a Cocktail or Mixed Drink” from The Spruce.
Serving Blood Orange Boulevardiers
If you’re utilizing the mixing glass method, you can either pour the cocktail over fresh ice in the serving glass, or serve it “up” without additional ice. I always serve mine over a single large square or round ice cube.
I like to garnish the cocktail with a slice of blood orange (because I can’t get enough of them and the season will be gone before I know it), or a twist of orange rind.
Fire it up with a Flamed Orange Rind
If you’re up for a bit of fun with your garnish, you can also flame the orange rind over your cocktail. I learned this technique at a cocktail class a few years back, and it adds a certain je ne sais quoi when you’re entertaining.
When you flame an orange rind, you gently squeeze the fragrant citrus oils out of the peel, and allow them to pass through the flame and settle in your cocktail. It enhances the aroma and brings a subtle smoky note to the drink.
After flaming the peel, I usually run it around the rim of the glass and drop it into the cocktail. It took me a bit of practice to get the flaming process right, but it’s fun for guests to watch as you serve their cocktails.
Want to learn how? Check out this Cocktail 101 piece from Serious Eats on How to Flame an Orange Twist. The same technique works well with lemon peels, too.
More Campari Cocktails:
Concord Negroni Flip (The GastroNom)
Negroni Spagliato (Sidewalk Shoes)
Campari Stinger (Imbibe Magazine)
Upgraded Paloma (Serious Eats)
Blood Peach Bellini (Food & Wine)
More Bourbon Cocktails:
Blackberry Lemon Mint Juleps (Striped Spatula)
Bourbon Sour with Lavender (Champagne Tastes)
Blood and Bourbon (The GastroNom)
Spiced Chamomile Ginger Hot Toddy (Meg is Well)
The Revolver (Blossom to Stem)
Blood Orange Boulevardier Cocktail
Ingredients
- 1-1/2 ounces bourbon
- 1 ounce sweet vermouth
- 1 ounce Campari
- 1 ounce blood orange juice
- blood orange slices or twisted peels , for garnish
Instructions
- Fill a mixing glass with ice and add bourbon, vermouth, Campari and blood orange juice. Stir until well combined and very cold.
- Strain into a chilled tumbler or rocks glass with fresh ice or serve "up" (without ice). Garnish with blood orange slices or twists of orange peel.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This has become my absolutely favorite cocktail for winter! The blood orange juice just takes it over the top! Thank you! I can’t wait to practice flaming the orange rind!
I just made this, since blood oranges are in season now, and it’s delicious!
I normally don’t Negroni because Compari seems to take over whatever it’s involved with and shuts down my taste buds but in this boulevardier the freshness of the blood orange adds an extra level of brightness that stands up to the Campari and keeps the drink fresh on your tongue.
Just made this tonight as I had to juice some blood oranges that were starting to soften. This is a fantastic cocktail! I used Punt y Mes as my vermouth and its bold flavour really worked well with the Campari and blood orange. I know I’ll be making this drink often throughout the blood orange season.
I can’t wait for blood oranges to show up in our store. They are so good! This cocktail sounds so refreshing and delicious!
Oh goodness that color! I also have had a few shirley temples in my day and based on the color would have expected something fruity. No promises my small town liquor store will have campari but is it bad to admit I’ve ordered liquor online before?
I have to first start off by saying your pictures are absolutely stunning! I have yet to try a Negroni or Campari, but you can best believe I will try your recipe very soon. I’m such a bourbon girl!
I love negroni’s and campari in general. (Also, Aperol!) I’ve been seeing boulevardier’s on cocktail menus recently and wondered what the difference was between them and a negroni – so thanks for helping me out with that! Pinning this for my next girl’s night!
I am not a big alcohol drinker. Beer is my alcohol of choice, then wine. But I loooove Campari. It’s the bitterness that I love! My cocktail of choice is Sparkling Campari Orange (orange juice, campari, sparkling water). I tried Negroni only once at a specialty cocktail bar and I fell in love with it. They didn’t do flaming citrus rind though and it sounds totally amazing.
I was taken aback too with my first sip of Negroni! But now I LOVE it. What a GORGEOUS looking drink. The definition of refreshing!
The historical background of this cocktail is so interesting. And man alive, that color is so gorgeous. I mean, seriously, blood oranges are just such a fantastic ingredient packing both a flavor punch and visual eye candy!
I LOVE the backstory of the Boulevardier, how interesting. I tried to imagine what it was like living in Paris in the 1920’s, wow! You’re right, the color is mesmerizing and it was the first thing I noticed too. I would have expected it to be fruity too. I may have to dive in someday. Thanks for this recipe!
Of all the oranges…blood oranges are the best. Too bad they are only seasonal. In fact, most of the year I don’t even bother with oranges at all…except for blood oranges. I am a wine drinker, but this does sound delicious….and would be perfect for entertaining.
These photos are stunning! This is *really* making me want to do something with blood oranges now. Also, I’ve never had a Negroni nor a Boulevardier. I’m such a cocktail n00b. I love how there seems to be a specific time and place for classic cocktails like this. “By a warm fire”. I need to adult better :)
I saw your photo of this boulevardier on Instagram and was immediately smitten — it just looks so inviting. I first had Campari while on vacation with my sister in law — she and a few other ladies drank Campari from dawn to dusk — not an exaggeration. This sounds like an inviting cocktail with nibbles and I want to try it… maybe for Valentine’s Day?
I am officially adding Campari to my shopping list. (And you know I’ve already got the bourbon!! Bahaha)
This sounds absolutely phenomenal!