Negroni & AperitivoFallWinter

Boulevardier

Erskine Gwynne, Paris, 1927

The Boulevardier is bourbon, Campari and sweet vermouth in equal parts, stirred and served over one large cube. It is a Negroni with bourbon in place of gin, warmer and rounder, with vanilla and spice softening the bitter edge. The first drink of fall.

  • GlassRocks
  • MethodStirred
  • Ingredients3
  • Prep3 min
  • DifficultyEasy
Boulevardier

Ingredients

Making a batch?
Servings
Lemon peel (orange works too)Garnish
Total volume—

Directions

  1. Stir all ingredients in a mixing glass with ice.
  2. Strain into a rocks glass over a single large cube.

ToolsJiggerMixing glassBar spoonJulep strainerRocks glass

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History

The drink is credited to Erskine Gwynne, an American writer who founded the Paris monthly Boulevardier in 1927. Harry MacElhone named him as its creator in his 1927 book Barflies and Cocktails. It then disappeared for about 80 years, until Ted Haigh revived it in a 2007 Imbibe article.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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