The Boulevardier April 10 2015

It’s a time-tested method of inventing a new cocktail: take a recipe you already love, and then swap out one or two ingredients. (We at Rejigger HQ are so fond of this method, we wrote an entire blog post about it.) Swap lemon juice for raspberry shrub or dry vermouth for an amaro, and you might end up with an original, never-before-seen cocktail.

Or you might end up with a classic cocktail that you didn’t know existed.

Many cocktail aficionados—even bartenders—aren’t familiar with the boulevardier. That’s the classic cocktail you get when you add whiskey to a negroni instead of gin. The boulevardier still has the bitterness of Campari and the smoothness of sweet vermouth. But instead of gin’s herbal notes, it gets whiskey’s dark complexity. That’s one experiment good enough to deserve its own unique name.

Many consider the boulevardier a winter cocktail, the kind you nurse by a roaring fire in a mahogany-paneled library. But we say that the grapefruit-y flavor of Campari still makes it suitable for summer garden parties and the like. After all—a truly good cocktail has no season.

THE INGREDIENTS

Small compartment: sweet vermouth
Medium compartment: Campari
Large compartment: Bourbon or rye whiskey

Note:  If you want to dial down the Campari, you can put it in the small compartment and have the sweet vermouth in the medium compartment.

Pour the contents of the Rejigger into a pint glass. Shake, then pour into a rocks glass over ice. Enjoy!