Coffee Boulevardier

by Ian Wickman

Coffee Boulevardier

Toasty rye whiskey with a touch of port, the bittersweet beauty of aperitivo, lovely botanicals from a lightly sweet local vermouth, and a sublime touch of coffee liqueur woven throughout!
Course Drinks
Cuisine American
Keyword coffee boulevardier
Prep Time 2 minutes
Total Time 2 minutes
Servings 1
Author Ian Wickman


  • 1 oz Rye (I used Basil Haydens Dark Rye)
  • 3/4 oz Aperitivo (I used Leopold Bros.)
  • 3/4 oz Red Vermouth (I used TW Hollister, it is lightly sweet so using a regular vermouth you might want to use slightly less to taste for sweet balance.)
  • 1/2 oz Coffee Liqueur (I used Mr Blacks)


  • Add all ingredients to a mixing glass with ice.
  • Stir to combine and lightly dilute, about 10 seconds.
  • Strain into a rocks glass over a large cube of ice.
  • Express an orange twist over the glass for a bright touch.
  • Garnish with the twist or a dehydrated orange wheel.

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