Bourbon Maple Boulevardier Cocktail Recipe

I love trying new spins on classic drinks. The Bourbon Maple Boulevardier cocktail is honestly one of my favorites.

It’s a twist on the usual boulevardier, swapping out rye whiskey for bourbon and bringing in the warm sweetness of maple syrup. That combo just hits different—smooth, slightly sweet, and somehow a little more special.

Making this cocktail at home is easy. You really only need a handful of basic ingredients.

If you’ve ever wondered how to make a boulevardier, this version with bourbon and maple syrup is a great place to start. I’ll walk you through the simple steps and what you need, so you can taste it for yourself.

Bourbon Maple Boulevardier Cocktail Recipe

I like making a Bourbon Maple Boulevardier because it’s rich, smooth, and just a touch sweet. The drink uses bourbon, Campari, sweet vermouth, and real maple syrup.

It’s a twist on the classic Boulevardier, but not fussy at all. You don’t need fancy equipment—just a few bar basics.

You can use ingredients you probably already have in your home bar. No need to overthink it.

Equipment

• Rocks glass or old fashioned glass
• Mixing glass
• Bar spoon
• Jigger (or measuring cup)
• Strainer
• Peeler or knife for orange peel
• Large ice cubes
• Cocktail shaker (optional, if you’d rather shake than stir)

A mixing glass and bar spoon help blend the drink evenly. I always go for large ice cubes—they keep the drink cold without watering it down fast.

A jigger makes measuring easy and keeps the flavors on point. If you don’t have one, a regular measuring cup does the job.

When you’re finishing up, a strainer helps keep out stray bits of ice or orange zest. Want a little froth? Try shaking the drink in a cocktail shaker.

Ingredients

• 1 1/2 oz bourbon whiskey (or rye whiskey, if you’re in the mood)
• 1 oz sweet vermouth
• 1 oz Campari
• 1/4 oz pure maple syrup
• 2 dashes Angostura bitters
• Orange peel or orange twist (for garnish)
• Large ice cubes

Bourbon brings a smooth, warming flavor to the mix. Campari adds that signature bitterness and a pop of color.

Sweet vermouth keeps the Campari from being too sharp. Real maple syrup gives it a deep, almost cozy sweetness that simple syrup just can’t.

The orange peel brightens everything up, and the bitters add a little extra depth. It’s a pretty satisfying combo.

Instructions

• Add bourbon, sweet vermouth, Campari, maple syrup, and bitters to a mixing glass.
• Fill the mixing glass with large ice cubes.
• Stir with a bar spoon until well chilled—about 30 seconds, maybe a little more if you like it extra cold.
• Strain into a rocks glass filled with fresh ice.
• Garnish with an orange peel or twist.
• Optional: Express the orange peel over the drink to release those oils before dropping it in.

I stir gently to avoid too much dilution. Straining over fresh ice keeps it cold but not watery.

Using the orange peel for garnish makes it look great and adds a pop of aroma.

Notes

I always use pure maple syrup, never pancake syrup. It keeps the cocktail rich without making it taste fake or too sugary.

The Boulevardier works with rye whiskey too, if you want it spicier. Sometimes I swap the orange peel for a cherry, just for a change.

You could add orange bitters or a splash of orange liqueur if you want more citrus. Picking a good sweet vermouth matters—I keep mine in the fridge after opening so it stays fresh.

If you don’t have a mixing glass, any clean glass will do. No bar spoon? Just use a long kitchen spoon.

Tasting Notes

When I take my first sip of the Bourbon Maple Boulevardier, the maple syrup’s gentle sweetness stands out right away. It’s smooth, not sharp or overpowering, which softens the usual edge I get from the classic cocktail.

The bourbon gives a warm, slightly woody taste, different from the gin in a traditional Negroni. This makes the drink feel a bit closer to a Manhattan, but there’s more spice, and maybe a touch less sweetness.

I notice hints of orange and herbs from the vermouth and bitters. Sometimes, I’ll toss a little sprig of rosemary on top—its aroma mingles with the maple and bourbon in a way that just works.

There’s a rich, almost creamy texture from the syrup. The Campari brings just enough bitterness to keep you on your toes.

I find the Boulevardier less bitter than a Negroni but more complex than a Manhattan. I imagine Harry MacElhone and Erskine Gwynne would approve of this twist.

If I’m feeling adventurous, I’ll try smoked maple syrup or even a splash of mezcal for extra depth. Why not?