Drink of the Week: The Boulevardier avec Punt e Mes

The Boulevardier avec Punt e Mes. The Boulevardier, which hails from Paris (where else?), has been featured here before, but it is less well known than its very close Italian relative, the Negroni. You won’t find it in as many of the classic cocktail books — it doesn’t appear in Dale DeGroff’s “The Craft of the Cocktail,” nor Robert Hess’s “The Essential Bartender’s Guide,” nor even Harry Craddock’s epochal 1930 tome, “The Savoy Cocktail Book,” but it certainly has its fans. Indeed a frequent drinking companion has long been championing the Boulevardier over the Negroni, I myself was inclined to give it a slightly lesser standing. That changed, however, with my current interest, as described in last week’s Negroni post, in substituting standard sweet vermouth with it’s Amaro-esque cousin, Punt e Mes in classic cocktails.

What I found was that switching out the very bittersweet, borderline chocolatey flavor of Punt e Mes with the more straight up, sweet-winey flavor of regular red vermouth, produces a drink that — at least some of the time — can be almost celestial in its deliciousness and which, at worst, remains a reliably pleasing concoction. Let’s give it a whirl.

The Boulevardier avec Punt e Mes

1 1/2 ounces rye or bourbon whiskey
1 ounce Punt e Mes
1 ounce Campari
1 cocktail cherry or orange peel (desirable garnish)

Combine the liquid ingredients in a cocktail shaker or, if you’re so inclined, a mixing glass. Add plenty of ice, shake or, if you’re so inclined, stir. Strain into a chilled cocktail glass and add your garnish. As with the Negroni, you can strain this in a rocks glass with fresh ice, if you really want to, but I’m not particularly recommending it.


Most versions of the Boulevardier call for bourbon, but I’d steer clear of the sweeter expressions — my least favorite version of this included Maker’s Mark, which I’m ordinarily pretty fond of. Instead, using Bulleit Rye yielded a full-bodied blend of very sweet, very bitter, and just plain very good flavors. On the other hand, using a slightly less sweet bourbon like Michtner’s yielded a very nice result, so I’m not issuing any clear dogmas on the bourbon vs. rye question here. You can always split the difference and try this with a Canadian whiskey. Both Alberta Dark Rye and good ol’ Canadian Club were just dandy.

There are, of course, other variations. You can definitely play with your proportions if you like. The original Boulevardier called for equal proportions of all three ingredients and a lot of more recent versions are more whiskey-heavy. Try them all, I say. This drink can definitely withstand some experimentation.

Indeed, if there’s one thing I’ve learned in the cocktailing trenches, it’s that there’s no perfect drink, and something that might send your tastebuds into the ecstatic stratosphere one night, might merit a far less enthusiastic response the next — even when you’re using the same ingredients and following the same procedure. Still, combining Punt e Mes, Campari, and whiskey seems about as repeatable a formula for boozey success as you’re likely to find.


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Drink of the Week: The Old Pal

the Old Pal.Can a drink be like an old friend? Should a drink be like an old friend? It’s way too late as I’m writing this to even begin answering those questions, but I can tell you I much prefer the older version of this prohibition era cocktail to more recent iterations.

I actually first found this one in my copy of 1930’s The Savoy Cocktail Book but it appears to date back several years prior. However, later versions that are supposed to be adjusted to modern day tastes failed to impress my personal tastebuds as much as this very simple and basic drink, a rather close relative of the Negroni and the Boulevardier. Still, like an old pal, the appeal of this drink is rather simple and easy to understand – with my favorite brand of wonderfully value priced Canadian whiskey and dry vermouth lightening up my favorite controversial cocktail ingredient, oh-so-bitter, oh-so-sweet Campari.

The Old Pal

1 ounce Canadian Club Whisky
1 ounce dry vermouth
1 ounce Campari
1 lemon twist (garnish)

Combine the liquid ingredients in a cocktail shaker or mixing glass. Stir or shake vigorously – I lean slightly toward stirring on this one, for some reason – and strain into our very old pal, the chilled cocktail glass or coupe. Add your lemon twist and toast, I imagine, an old pal.


If you don’t like Campari, it’s likely that the Old Pal will be no friend of yours. While the bourbon and sweet vermouth in the Boulevardier puts up a decent fight against the Campari, Canadian Club whisky — which is very specifically called for in the original recipe — and dry Martini & Rossi or Noilly Pratt is simply no match for its undeniable  flavors. Even adding a solid, high proof rye whiskey like Bulleit, and increasing its proportion, didn’t change the Old Pal nearly as much as you might think. When I tried the more recent variation, which calls for 1 ½ ounces of rye to ¾ of an ounce of Campari and vermouth, it was still very much a Campari-forward drink, only less bright, less crisp.

I should have known, you simply can’t change your Old Pal. Not that you should ever want to.


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