Like The Aviation and the Last Word, once-forgotten cocktail The Boulevardier is making a comeback in a big way. The cocktail, created in the late 1920s, is a mix of whiskey (usually Bourbon), sweet vermouth and Campari, so it’s easy to make.
What’s more, The Boulevardier, which means “man about town” in French, is similar to the ultra-trendy Negroni, which uses gin rather than whiskey.
A number of New York bars are offering the cocktail, according to an article in the New York Times, and several are putting their own spin on it. Lincoln Ristorante, for one, had so many requests for The Boulevardier that it recently decided to start barrel-aging a house version.
It’s not just a New York cocktail thing, though: The Boulevardier has also shown up on menus in cities including Chicago, Seattle, Richmond, VA, and Austin, TX; a bistro in Dallas is named after the drink. And in San Francisco, the Boulevardíer is so in that it’s already on the way out, according to one Bay Area cocktail writer.
Read the full story here.
http://www.nytimes.com/2014/01/29/dining/the-boulevardier-is-back-on-the-menu.html?_r=0
