The Boulevardier: A Whiskey-Forward Take on the Negroni
The Boulevardier: A Whiskey-Forward Take on the Negroni
The Boulevardier is often described as the whiskey lover’s Negroni, swapping out gin for bourbon (or sometimes rye) while keeping the signature mix of Campari and sweet vermouth. This simple substitution transforms the drink, giving it a richer, warmer profile while maintaining its bittersweet complexity.
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A Brief History
The Boulevardier dates back to the 1920s and is credited to Erskine Gwynne, an American expatriate and writer who founded Boulevardier, a literary magazine in Paris. Gwynne was known to frequent Harry’s New York Bar in Paris, where bartender ** Harry MacElhone** included the cocktail in his 1927 book, Barflies and Cocktails.
Though it remained somewhat under the radar compared to the Negroni, the Boulevardier has seen a resurgence in modern craft cocktail culture, gaining recognition for its smooth balance of sweet, bitter, and bold whiskey flavors.
An Official IBA Cocktail
The Boulevardier is officially recognized by the International Bartenders Association (IBA) under the New Era Drinks category. This designation cements its status as a globally acknowledged classic, alongside cocktails like the Old Fashioned and Negroni.
Boulevardier vs. Negroni
The Negroni (gin, Campari, and sweet vermouth) and the Boulevardier share the same structure, but their base spirits make a world of difference:
- Gin Negroni: Dry, herbal, and sharp with juniper-forward notes.
- Boulevardier: Richer, rounder, and slightly sweeter due to the bourbon.
A rye-based Boulevardier introduces more spice, making it a bit closer in feel to the classic Negroni’s sharpness.
How to Make a Boulevardier
A classic Boulevardier sticks to a 1:1:1 ratio (equal parts bourbon, Campari, and sweet vermouth), but many modern recipes, including the IBA’s, favor a stronger whiskey presence at 1.5:1:1—which is how I like mine, especially with ** Maker’s Mark bourbon**. The extra bourbon makes the drink feel more spirit-forward without overpowering the other ingredients.
Ingredients
- 1.5 oz bourbon (Maker’s Mark preferred)
- 1 oz sweet vermouth
- 1 oz Campari
- Orange peel, for garnish
Instructions
- Add bourbon, sweet vermouth, and Campari to a mixing glass filled with ice.
- Stir until well-chilled, about 30 seconds.
- Strain into a rocks glass over a large ice cube.
- Express an orange peel over the drink and drop it in as garnish.
FAQ: Common Boulevardier Questions
What’s the best bourbon for a Boulevardier?
A bourbon with a balanced sweetness and spice works best. Maker’s Mark is my go-to, but other great choices include Buffalo Trace, Old Forester 100, and Elijah Craig Small Batch.
Can I use rye instead of bourbon?
Yes! A rye Boulevardier (sometimes called a Ryegroni) brings out spicier, drier flavors, making it a great option for those who love the bite of a classic Negroni. Try it with Rittenhouse Rye or Wild Turkey 101 Rye.
What vermouth works best?
A high-quality sweet vermouth makes a big difference. Try Carpano Antica Formula for richness, Cocchi Vermouth di Torino for brightness, or Dolin Rouge for a lighter touch.
How should I serve a Boulevardier?
It’s most commonly served on the rocks in a lowball glass, but some prefer it up in a Nick & Nora glass for a smoother presentation.
What’s the best garnish?
A twist of orange peel enhances the drink’s aromatics, though some bartenders opt for a cherry (especially with a more bourbon-forward recipe).
The Boulevardier: A Whiskey Classic
While the Negroni might be the more famous of the two, the Boulevardier holds its own as a bold, refined, and whiskey-forward alternative. Whether you prefer bourbon’s smooth sweetness or rye’s spicy kick, this classic cocktail is a must-try for any whiskey or amaro lover.
Boulevardier
A rich and bittersweet whiskey-based cousin of the Negroni.
Ingredients
- 1.5 oz bourbon (Maker’s Mark preferred)
- 1 oz sweet vermouth
- 1 oz Campari
- Orange peel, for garnish
Instructions
- Add bourbon, sweet vermouth, and Campari to a mixing glass filled with ice.
- Stir until well-chilled, about 30 seconds.
- Strain into a rocks glass over a large ice cube.
- Express an orange peel over the drink and drop it in as garnish.
