Rhubarb Boulevardier Cocktail

This adaptation of the classic Boulevardier substitutes Gran Classico and homemade rhubarb syrup for the Campari.

Updated April 17, 2023

Why It Works

The honeyed character of the Gran Classico latches right on to the bourbon, while the fresh rhubarb syrup adds tart fruitiness.

This adaptation of the classic Boulevardier substitutes Gran Classico and homemade rhubarb syrup for the Campari. It's a luscious combination; bourbon and Gran Classico play very nicely together, and the fresh rhubarb adds just enough tart fruity flavor.

If Gran Classico isn't on your radar yet, it should be, especially if you're a fan of Campari and Aperol (and even if you're not.) Like Campari, Gran Classico is a Bitter of Turin, based on a recipe created in 1860s Italy. A number of roots, herbs, and other plants are infused to make this intensely aromatic aperitif, including bitter orange peel, gentian, rhubarb, and wormwood. Because wormwood (usually associated with absinthe) was banned in spirits in the US from 1912 to 2007, this deliciously bittersweet dram faded from popularity until it was rediscovered by California importer Tempus Fugit.

It's delicious stuff, with a candied orange aroma and rich apricot, marmalade, honey, and yes, rhubarb flavors up front. It's sweet but remarkably balanced, with a slightly mentholated bitterness on the finish that makes it drinkable on its own. It's less sticky-sweet and aggressive than Campari, and its complex herbal notes make it a wonderful partner for gin. Gran Classico Negroni? Yes, please. (Be sure to use good, fresh vermouth, like Dolin.)

May 2011

Recipe Details

Rhubarb Boulevardier Cocktail Recipe

Active 5 mins

Total 15 mins

Serves 1 serving

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Ingredients

For the rhubarb syrup:
2 cups chopped rhubarb
1 cup water
2 tablespoons sugar
For the cocktail:
1.5 ounces bourbon
1/2 ounce Gran Classico
3/4 ounce rhubarb syrup
1 ounce sweet vermouth
garnish: lemon twist

Directions

To make the rhubarb syrup, place chopped rhubarb, water, and sugar in a heavy-bottomed pot. Cook over medium low heat, covered, stirring occasionally, for 7 minutes or until rhubarb is tender and begins to fall apart. Strain and let cool.
To make the cocktail, fill a mixing glass with ice. Add bourbon, Gran Classico, rhubarb syrup, and sweet vermouth. Stir until fully chilled, about 1 minute. Strain into cocktail glass, garnish with lemon twist.