The Boulevardier is a classic whiskey cocktail, similar to a Negroni but made with bourbon or rye instead of gin. It combines equal parts whiskey, Campari, and sweet vermouth, stirred with ice, and garnished with an orange peel or cherry. It is known for its balance of bitter, sweet, and spirit-forward flavors, often served on the rocks or “up” (chilled without ice).

While the Negroni is crisp and botanical, the Boulevardier is heavy and warming. The spicy notes of the bourbon play beautifully against the bitter herbal depth of the Campari, while the sweet vermouth rounds out the edges with a velvety finish.

Fun Fact: The Boulevardier actually predates the official Negroni in printed literature. While the Negroni is more famous today, the Boulevardier appeared in Harry McElhone’s Barflies and Cocktails in 1927, years before the first recorded Negroni recipe was published. It was the signature drink of Erskine Gwynne, an American socialite who ran a magazine of the same name in Paris during the Prohibition era.

How to Make a Boulevardier Cocktail

Prep time: 3 minutes
Serves: 1

Ingredients

• 1 1/2 oz Bourbon (Choose a high-proof bourbon for more bite)
• 1 oz Campari
• 1 oz Sweet Vermouth
• Garnish: Orange twist or expressed orange peel

Instructions

1. Combine the bourbon, Campari, and sweet vermouth in a mixing glass filled with ice.
2. Stir gently for about 20–30 seconds until the glass is well-chilled.
3. Strain the mixture into a chilled coupe glass for an “up” presentation, or into a rocks glass over a large clear ice cube.
4. Garnish by expressing the oils of an orange peel over the surface and dropping it into the drink.

Notes

Bitterness: If you find the drink too bitter, try bumping the bourbon ratio to 2 oz to let the oak and vanilla notes lead the way.

Chill Your Glassware: Because this drink is served “up” (without ice) in the instructions provided, always pre-chill your coupe glass in the freezer for at least 15 minutes to keep the cocktail crisp until the last sip.

Mind the Vermouth: Since sweet vermouth is wine-based, it can oxidize and lose its flavor profile. Store your open bottle in the refrigerator to maintain its rich, botanical notes for future recipes.

The “Fat” Stir: Stirring with a large, clear ice cube reduces dilution while achieving the perfect temperature, ensuring the bourbon’s weight isn’t lost to excess water.

Experiment with Ratios: While the 1:1:1 ratio is classic for a Negroni, many prefer a 1.5:1:1 or even a 2:1:1 ratio for a Boulevardier to let the bourbon’s oak and vanilla notes punch through the bitterness of the Campari.