Master the art of the Boulevardier cocktail, a smooth, whiskey-based riff on the Negroni made with bourbon, Campari, and sweet vermouth. Perfect for cooler evenings or as a pre-dinner sipper, this bittersweet classic is deeply satisfying and elegant.
Add bourbon, Campari, and sweet vermouth to a mixing glass filled with ice.
Stir for about 20 seconds until well-chilled and diluted.
Strain into a chilled coupe or an Old Fashioned glass over a large ice cube.
Garnish with a twist of orange peel or a luxardo cherry for added depth.
Charcuterie and aged cheeses
Duck breast or steak tartare
Bitter dark chocolate desserts
Spiced nuts or roasted almonds
Prosciutto-wrapped figs
Its bitter-sweet balance and whiskey depth make it an excellent match for umami-rich or savory appetizers.
Try it with rye whiskey for a drier, spicier edge.
For a bolder version, use a 1.5:1:1 ratio (bourbon:Campari:vermouth).
Use a large clear ice cube for slow dilution and visual appeal.
Chill your glass beforehand for a smoother experience.
A touch of orange bitters adds complexity if desired.
The Boulevardier dates back to the 1920s and was named after a Parisian literary magazine. It was reportedly the go-to drink of Erskine Gwynne, the magazine’s founder, and was first published in Barflies and Cocktails in 1927. Like the Negroni, it follows the classic “spirit + bitter + vermouth” formula, but swaps gin for whiskey — creating a richer, warmer profile.
1 servings