Boulevardier
A rich, bittersweet whiskey aperitivo built on bourbon, vermouth, and Campari.
Base spirit
Whiskey
Style
Spirit-forward
Glassware
Rocks glass
The Boulevardier swaps gin for whiskey in a Negroni-style template, producing a warm, grain-forward cocktail. Stirred over ice, it develops a velvety texture and layered bitterness. Rye yields a drier style while bourbon leans rounder. Harry McElhone printed the drink in his 1927 book Barflies and Cocktails, linking it to Erskine Gwynne’s Paris magazine The Boulevardier.
Ingredients
Servings
- • 1.5 oz bourbon
- • 1 oz sweet vermouth
- • 1 oz Campari
- • Orange peel
Did you know?
“McElhone documented the Boulevardier in 1927, showing how American tastes shaped Parisian aperitif culture.”
Source:Wondrich Imbibe!; PunchDrink archives
Bartender's Note
Use bold whiskey and robust vermouth.
How to make the Boulevardier
- 1Stir ingredients with ice.
- 2Strain over a large cube.
- 3Express orange peel.
