Professional photograph of a Boulevardier cocktail with garnish in elegant bar setting

Cocktail

Boulevardier

Il Boulevardier è un cocktail classico a base di bourbon o rye whiskey, vermouth dolce e bitter Campari. Questa bevanda, dal sapore ricco e avvolgente, è perfetta per chi ama i cocktail dal carattere deciso e aromatico. Servito generalmente in un bicchiere old fashioned, è guarnito con una scorza d'arancia per esaltare i suoi aromi.

  • amaro
  • speziato
  • fruttato
  • ricco
James
By JamesSpirits & Whiskey ExpertPublished Reviewed
Prep Time
4 min
Glass
Martini Glass
Difficulty
Easy
ABV
28%
Yields
1 serving
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Pochi cocktail offrono un profilo amaro and speziato equilibrato come il Boulevardier. Con whiskey come base, si prepara in circa 4 minuti. Una delle ricette più cercate: "aperitivo".

Key Takeaways

What you’ll learn

  • The Boulevardier is essentially a whiskey Negroni — same structure of spirit, Campari, and sweet vermouth, but bourbon or rye replaces gin for a richer, more spirit-forward cocktail.
  • Created in 1920s Paris by American expat Erskine Gwynne and first printed by Harry McElhone in "Barflies and Cocktails" (1927).
  • Bourbon creates a sweeter, smoother drink; rye delivers spicy complexity that stands its ground against Campari's assertive bitterness.
  • The classic ratio is 1.25:1:1 (spirit-forward), unlike the Negroni's equal-parts formula, to ensure the whiskey shines through.
  • Fresh sweet vermouth, refrigerated and used within 3–4 weeks, is as critical to the Boulevardier's quality as the whiskey itself.

Ingredients

Serves
1 serving
Glass
Martini Glass
Prep
4 min
  • 1 ozCampari
  • 1 ozSweet Vermouth
  • 1 1/4 ozRye whiskey
  • 1Orange Peel

Method

Preparation

  1. 01

    Mescolare con ghiaccio, filtrare, guarnire e servire.

Origin

History & Origins

For decades the Boulevardier languished in obscurity, overshadowed by its gin-based cousin, the Negroni. But in recent years this forgotten classic from 1920s Paris has experienced a remarkable renaissance. The drink first appeared in print in Harry McElhone's 1927 book "Barflies and Cocktails," where it was named after Erskine Gwynne, an American expat and socialite who was a regular at Harry's New York Bar in Paris.

Gwynne, a wealthy Boston-born writer, had moved to Paris after World War I and founded a monthly magazine called "The Boulevardier" in 1927, chronicling the lives of American expats during the Jazz Age — the same creative community that included Hemingway, Fitzgerald, and Gertrude Stein. A boulevardier in French parlance is a man-about-town who frequents fashionable establishments and appreciates the finer things in life. Gwynne embodied this archetype, and McElhone created or adapted the cocktail in his honor. The drink itself represents a marriage of cultures: American whiskey meeting Italian Campari and vermouth in a Parisian bar frequented by expatriates.

Gwynne, a wealthy Boston-born writer, had moved to Paris after World War I and founded a monthly magazine called "The Boulevardier" in 1927, chronicling the lives of American expats during the Jazz Age — the same creative community that included Hemingway, Fitzgerald, and Gertrude Stein.

After its 1920s and 30s moment, the Boulevardier largely disappeared while the Negroni remained popular in Italy. It wasn't until the craft cocktail revival of the early 2000s that bartenders rediscovered it in old cocktail books. Today the Boulevardier is a staple in quality cocktail bars worldwide, finally receiving the recognition it deserves as a sophisticated alternative to the Negroni that whiskey lovers find irresistible.

Bartender’s Insight

Pro Tips

Usa segale o bourbon con sufficiente grado alcolico (alcol 90+) per tagliare l'intensità erbacea di Campari senza scomparire nella miscela

From James

  • Mescola per 30-40 secondi con ghiaccio premium per ottenere il corretto raffreddamento e diluizione che sbloccano i complessi strati di sapore della bevanda

  • Servi in una coppa o bicchiere Nick & Nora con un singolo cubetto di ghiaccio grande e una torsione di arancia espressa per aggiungere brillantezza e oli che complementano la base erbacea-amara

At the Table

Perfect Pairings

Bistecca affumicata con burro alle erbe
Petto d'anatra stagionato
Insalata di verdure amare con noci
Formaggio Comté stagionato

Beyond the Classic

Variations

Boulevardier Sazerac

Aggiunge un pizzico di assenzio dopo la mescolazione per la complessità di anice ispirata dalla tradizione Sazerac

Boulevardier Mezcal

Sostituisce mezcal con bourbon per creare un cocktail più affumicato e complesso spirit-forward

Boulevardier Armagnac

Utilizza Armagnac invece di bourbon per l'eleganza del brandy francese e il carattere dello spirito più morbido

Watch

See it in action

Questions

Frequently Asked

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