Boulevardier
A whiskey Negroni of bourbon or rye with Campari and sweet vermouth.
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.
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.”
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
