Boulevardier
Bourbon, Campari and sweet vermouth in fine company — a warm, bittersweet older brother to the Negroni.
Ingredients
- Bourbon45 ml
- Campari30 ml
- Sweet vermouth, a good quality one such as Carpano Antica is preferred30 ml
- Orange, express the citrus oils over the drink (optional)1 twist
Method
- Fill a mixing glass generously with ice.
- Add the bourbon, Campari and sweet vermouth.
- Stir gently for 30–45 seconds, until the drink is cold and lightly diluted.
- Strain into a cold rocks glass over a large ice cube — or strain up into a chilled coupe for a more elegant version.
- Express an orange peel over the drink to release its essential oils, then add it as garnish.
Credit Harry MacElhone, Harry's New York Bar, Paris (1927)
About this drink
The Boulevardier first appeared in Harry MacElhone’s 1927 book, described as a bourbon version of the Negroni. Its name comes from the Parisian magazine The Boulevardier, edited by the cocktail’s creator, Erskine Gwynne. It has since become a staple of whiskey lovers’ repertoires — round, bitter and carrying a hint of nostalgia.
Questions and answers
What is the difference between a Boulevardier and a Negroni?
Bourbon replaces gin, making the drink rounder and more caramel-warm than the Negroni’s sharp juniper. The Campari and sweet vermouth remain the same, in the same proportions.
Can you make a Boulevardier with rye whiskey?
Yes, and many people actually prefer it — rye gives a drier, more spicy edge, while bourbon keeps the drink sweeter and rounder. Both are right; it is a matter of taste.
Can you batch a Boulevardier for several guests?
The Boulevardier is well suited to batching. Combine bourbon, Campari and vermouth in the right proportions, keep it chilled or in the freezer, and pour it over ice when guests arrive — without citrus or egg, the mixture keeps for weeks.
