Made with equal parts whiskey, sweet vermouth and Campari, The Boulevardier cocktail recipe is credited to Harry’s New York Bar in Paris and first appears in Harry’s 1927 book Barflies and Cocktails. This simple yet sophisticated concoction was created for socialite Erskine Gwynne, an American expatriate and editor of The Boulevardier magazine.
The Boulevardier is actually a Negroni made with whiskey instead of gin, but the seemingly subtle difference is entirely remarkable. The more apparent bitterness of the Negroni makes it a wonderful apéritif cocktail, while the more balanced and earthy Boulevardier is one of our go to favorite after dinner drinks – a really lovely and warm digestif that is perfect for colder months.
- 1 oz bourbon or rye whiskey
- 1 oz Campari
- 1 oz sweet vermouth
- orange peel for garnish
- Chill a cocktail glass in advance by filling it with ice and setting it aside while you make the drink.
- Pour all ingredients into a mixing glass filled with ice, and stir until chilled for about 20 seconds.
- Discard the ice from the chilled cocktail glass, and rub the rim of the glass with the orange peel.
- Strain the mixed ingredients into the cocktail glass and garnish with the orange peel.