How it tastes
Slightly heavier than a Negroni. The whisky brings vanilla and oak where the gin would bring juniper. The Campari and vermouth do the same job they do in a Negroni, but they read differently next to bourbon. Less sharp, more wood-warm. We tend to use a higher-proof bourbon to keep the spirit forward against the Campari.
Why we built it
The Boulevardier was created in 1920s Paris by Erskine Gwynne, an American expat who edited a literary magazine of the same name. It predates the Negroni in some accounts. Either way, it's the version that whisky drinkers gravitate toward. We pour it for guests who order a Negroni and then want a second one, slower.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. Especially good in the late evening with something rich. Reserve a table for a guaranteed seat.