The French word "boulevardier" translates roughly as "a fashionable man about town," or, more concisely, a Magnificent Bastard. It's no surprise then that the Boulevardier is well-suited for the MB. First published in bartender Harry McElhone's 1927 Barflies and Cocktails and recently revived by Ted Haigh, this drink is similar to but predates the Negroni, with whiskey standing in for gin. Though not strictly a holiday cocktail, its rich red hue makes it a perfectly festive accessory.
1 1/2 oz bourbon
1 oz Campari
1 oz sweet vermouth, preferably Carpano Antica
Stir over ice, strain into a chilled cocktail glass, and garnish with a cherry.
Ed. note: This drink was contributed by Jacob Grier, a writer and mixologist in Portland, OR. He writes the weblog Liquidity Preference, tends bar at Metrovino, and edited the recently released Cocktail Collective recipe guide.