Cocktail onion recipes also call for the onions to be packed in white vermouth as well as vinegar. Generally, the onion retains a slightly crunchy texture through the brining process, which can add a different mouthfeel to the drinking experience. Since the cocktail onion is made from a sweet onion, it is unlikely to upset the digestion with a sulfurous or eye-watering taste, although some cultures use more pungent onions as cocktail garnishes. While not as widely used as more common garnishes such as olives or lemon twists, the cocktail onion is the signature garnish of the Gibson, which consists of a
Boulevardier (cocktail) proportions of its components. Some Boulevardier recipes call for parts rather than 1 part whiskey, or call for two parts bourbon to one part vermouth and one part campari. Boulevardier (cocktail) The boulevardier cocktail is an alcoholic drink composed of whisky, sweet vermouth, and campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called "Boulevardier", which appeared from 1927 to 1932. The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead