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# Barrel Strength Boulevardier Sour Cocktail Recipe
- URL: https://www.bourbonbanter.com/barrel-strength-boulevardier-sour-cocktail-recipe/
- Published: 2018-01-24T13:32:52.000Z
- Updated: 2023-03-23T18:25:28.000Z
- Description: Recently while having dinner with my lovely wife at Ava Gene’s in Portland, OR, I encountered a cocktail that actually made me rethink my approach to cocktail creation. It was a Navy Strength Negroni Sour and it was fantastic.
- Author: Thomas Fondano
- Tags: Cocktails, #wp, #wp-post, #Import 2023-03-13 09:32, #updated

Recently while having dinner with my lovely wife at [Ava Gene’s](https://avagenes.com/?ref=bourbonbanter.com) in Portland, OR, I encountered a cocktail that actually made me rethink my approach to cocktail creation. It was a Navy Strength Negroni Sour and it was fantastic. Created by [Douglas Derrick](https://www.instagram.com/5shakes/?ref=bourbonbanter.com), it utilizes a Negroni made with Navy Strength gin as the spirit in a sour. Think about that: **A cocktail as the spirit base in a cocktail.*

The Negroni is my favorite non-whiskey cocktail. The whiskey version of a Negroni is a Boulevardier. Navy Strength gin is usually about 114 proof, which is a similar ABV to several barrel strength bourbons. Do you see where I’m going with this?

## ****BARREL STRENGTH BOULEVARDIER SOUR**

The first step is to prep a batch of Boulevardier cocktails using the instructions below:

****Boulevardier batch (makes 3 cocktails):**

- 2 oz barrel strength bourbon (I used Wild Turkey Rare Breed, but OGD 114 would work too)
- 2 oz Campari
- 2 oz sweet vermouth

Once the batched Boulevardier’s are ready, proceed to make the Sour cocktail per the below:

****Sour Cocktail:**

- 2 oz batched Boulevardier (from above)
- ¾ oz fresh lemon juice
- Fat ¼ oz 2:1 syrup (dissolve 2 parts sugar in 1 part water)
- 1 egg white

**Shake the Boulevardier, lemon juice, syrup and egg white without ice for 20 seconds to emulsify the whites. Add a large ice cube (2”) and shake for another 30 seconds. Strain into a chilled cocktail glass and express the oils of a swath of orange peel over the drink.*

![](https://storage.ghost.io/c/1f/bc/1fbc7ea1-d6e2-43ab-9661-246c6f0c07f9/content/images/2023/03/Barrel-Strength-Boulevardier-Sour-Cocktail.jpg)

This is a more complex recipe than the 3-ingredient cocktails I usually make at home, but worth the effort. Batching up the Boulevardier is easy and scalable. I often add a bitter element to my whiskey sours, so this is right up my alley.

I regularly drop a half-sized Manhattan in my mug of hot cider, but that’s just boozing up some juice. Where else could one substitute a cocktail for a spirit in a cocktail?