Boulevardier
A rich, bittersweet whiskey aperitivo built on bourbon, vermouth, and Campari.
Base spirit
Whiskey
Style
Spirit-forward
Glassware
Rocks glass
Technique
Stir
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.
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.
Missing a bottle? See smart swaps in Learn.
How to make the Boulevardier
- 1Stir ingredients with ice.
- 2Strain over a large cube.
- 3 orange peel.
