Boulevardier (cocktail)

The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and campari.[1] Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932.[1][2][lower-alpha 1]

Boulevardier

IBA official cocktail
Type	Cocktail
Primary alcohol by volume	Bourbon whiskey Vermouth Campari
Served	On the rocks; poured over ice
Standard garnish	Orange peel or cherry
Standard drinkware	Old Fashioned glass
IBA specified ingredients	30 ml (1 part) or 45 ml (1.5 parts) bourbon 30 ml (1 part) sweet red vermouth 30 ml (1 part) campari
Preparation	Stir with ice, strain, garnish and serve.

The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. Paul Clark, writing for the food blog Serious Eats, says, "This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin." He continued:[5]

A simple substitution? Hardly. The bittersweet interplay between Campari and vermouth remains, but the whiskey changes the storyline. Where the Negroni is crisp and lean, the Boulevardier is rich and intriguing. There's a small difference in the preparation, but the result is absolutely stunning.

Recipes vary the proportions of its components. Some Boulevardier recipes call for 1+1/2 parts rather than 1 part whiskey,[6][4] or call for two parts bourbon to one part vermouth and one part campari.[7]