The Story Behind The Boulevardi'eigh

The elevator pitch for the Boulevardier is that it’s a bourbon-based Negroni. Yet despite the whiskey’s mass appeal, we only see about two Boulevardier riffs for every 20 Negroni riffs these days. Fortunately, we’ve got you covered this holiday season with the Boulevardi’eigh, a coffee-laced, Guinness-spiked take on the Paris-born classic.

“I had been toying around for a while about what a proper Espresso Boulevardier would look like,” says the cocktail’s inventor, Mason Picking. “My first attempt was OK, but it was missing some viscosity. I had a sixer of Guinness and thought, ‘Why not a Guinness syrup?’ Onto the hot plate it went with ample amounts of sugar, and voilà!” We’d be hard pressed to think of a better time of year for whiskey and boozy, stirred drinks. So mix up a couple Boulevardi’eighs while you sit by the fireplace this winter, and thank us later.

Ingredients

  • ¾ ounce Campari or Caffo
  • ¾ ounce rye whiskey
  • ½ ounce Digestivo Amaro (Amaro Noveis Francoli)
  • ¼ ounce mint liqueur
  • 1 ounce cold brew (or single shot of espresso)
  • ½ ounce Guinness Simple Syrup*
  • Splash of Guinness Extra Stout
  • Club soda, to top
  • 4 dashes Angostura bitters
  • Garnish: orange twist

Directions

  1. Add all ingredients, except for soda and Guinness, to a cocktail shaker with ice and shake until chilled.
  2. Double strain into a rocks glass over ice.
  3. Add a splash of Guinness Extra Stout.
  4. Top with club soda.
  5. Garnish with an orange twist.

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Yield: 1
Updated: 2024-12-11

Guinness Simple Syrup Ingredients

  • 8 ounces Guinness Extra Stout
  • 16 ounces white sugar

Guinness Simple Syrup Directions

  1. Add Guinness to a saucepan.
  2. Bring to a boil over low heat.
  3. Turn off heat.
  4. Add sugar and stir until dissolved
  5. Let cool to room temperature.
  6. Store in a sealed container.
Boulevardi’eigh

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