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Boulevardier
A whiskey Negroni of bourbon or rye with Campari and sweet vermouth.
Base spirit
Bourbon
Style
Spirit-forward
Glassware
Rocks glass
Technique
Stir
The Boulevardier replaces the Negroni’s gin with whiskey while keeping Campari and sweet vermouth. Bourbon softens the bitter edge with caramel and oak; rye keeps the drink drier and spicier. Stirred over ice and served on a rock or up, it is denser and warmer than a Negroni but equally structured. Erskine Gwynne’s Paris magazine The Boulevardier helped popularize the name in the 1920s.
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Did you know?
“The Boulevardier is associated with Erskine Gwynne’s Paris magazine of the same name in the 1920s and is structurally a whiskey Negroni.”
Source:Harry McElhone era Paris cocktail histories; Punch Drink
Bartender's Note
Equal parts work; many modern bars prefer a slightly whiskey-forward 1.5:1:1 build. Express the orange peel over the surface.
Missing a bottle? See smart swaps in Learn.
How to make the Boulevardier
- 1Add bourbon, Campari, and sweet vermouth to a mixing glass with ice
- 2Stir until well chilled
- 3Strain over a large ice cube in a rocks glass
- 4Garnish with an orange peel
