- Method
- Stirred
- Glassware
- Coupe
- Ice
- No ice
- Time
- 3 min
Boulevardier
A Negroni with whiskey instead of gin: rounder, warmer and touched with vanilla. Ideal when the evening turns cool.
Ingredients
- 45 mlBourbon
- 30 mlCampari
- 30 mlSweet vermouth
- 1 pieceOrange peel
Volume before dilution: 105 ml
Step by step
- 1
Chill a coupe.
- 2
Stir the bourbon, Campari and vermouth with ice for about 25 seconds.
- 3
Strain into the chilled coupe.
- 4
Express the orange peel over the top and garnish.
GarnishOrange peel
Allergenssulfites
Flavor profile
Story
It appears in Harry MacElhone's 1927 book 'Barflies and Cocktails', from Harry's New York Bar in Paris, where it is linked to Erskine Gwynne, editor of a magazine called the Boulevardier.
Technical notes
The whiskey-heavy ratio keeps Campari from dominating. Served up, so chill thoroughly in the mixing glass and use a cold coupe so it stays cool.
Serving
After dinner or as a robust aperitivo.
Origin
Documented · 1927 · Paris, France
Documented in 'Barflies and Cocktails' (1927), which credits Erskine Gwynne.
Variations
Old Pal
Rye whiskey, dry vermouth and Campari.
Substitutions
- Rye whiskey for a drier, spicier drink.
Pairings
- Dark chocolate
- Cecina with fresh cheese
Community reviews
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Sources
- IBA Official Cocktails (classification to verify)
- Difford's Guide
- Imbibe! by David Wondrich
Version 1 · Updated October 20, 2026