Coffee Boulevardier
By OcadoLife
Published on 14 November 2025
This bold and bittersweet Coffee Boulevardier is from master mixologist and bar manager Sasa Ruvidic. “For this recipe, you’ll need a moka-style stovetop espresso pot. If you don’t have one, they’re inexpensive and one of the best ways to get barista-quality coffee at home – no machine, no pods. The coffee-vermouth infusion takes a bit of time to prepare, but it makes enough for about 18 cocktails and is the kind of move that separates the mixers from the masters. It’ll keep in the fridge for up to 10 days. But If you’re tight on time, a ready-made coffee liqueur such as Kahlua or Tia Maria is a solid stand in.”Time and servings
2 hrs 2 minsTotal time
1Servings
2 minsPrep time
2 hrsCooking time
Ingredients
- 1 x 37.5cl bottle vermouth
- 60g (approx.) ground coffee
- 35ml rye whiskey
- 20ml Campari
- 1 orange twist
Method
Step 1
To make the coffee-infused vermouth, unscrew the bottom chamber of your espresso pot and fill with vermouth instead of water. Add coffee to the middle filter, then screw it together and bring to the boil. Once the vermouth has run through to the top chamber, pour into a heatproof jug and leave to cool. Repeat the process until the bottle of vermouth is used up. When the blend is completely cool, pour it back into the original bottle and screw the lid on. Store it in the fridge until needed, for up to 10 days.Step 2
For the cocktail, combine the whisky and 20ml each Campari and the coffee-infused vermouth in a cocktail shaker or clean jar. Fill with ice and stir for 20-30 secs to chill. Pour into a tumbler over ice and garnish with the orange twist.