Boulevardier Cocktail

The Boulevardier cocktail is a rich, warming blend of whiskey, Campari, and sweet vermouth that’s perfect for when you want something bold yet smooth. It’s like the Negroni’s whiskey-loving cousin, with bourbon or rye taking the place of gin. Whether you’re relaxing after a long day or looking for an impressive drink to serve at a dinner party, the Boulevardier strikes the right balance of bitter, sweet, and spirit-forward flavors.

So, one of the fun things about the Boulevardier cocktail is that it’s a great aperitif.

The Boulevardier is a close cousin to the Negroni.  The difference between them is the Negroni calls for gin, while the Boulevardier calls for whiskey.

So, for all you whiskey lovers out there, this is the cocktail for you!

The thing that rocks about this cocktail is if you forget how to make it, just remember 1:1:1.  That means equal parts of the three ingredients.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

The history of the Boulevardier

This balanced cocktail has its roots in the 1920s and is credited to American writer and socialite Erskine Gwynne. Gwynne was living in Paris at the time and founded a literary magazine called The Boulevardier, which catered to expats in the city. Erskine was known to frequent bars and supposedly enjoyed a drink made with whiskey, Campari, and sweet vermouth. The Boulevardier cocktail is a variation of the classic Negroni, with bourbon or rye whiskey replacing gin, giving it a richer, more robust character.

The cocktail first appeared in print in Harry McElhone’s 1927 book Barflies and Cocktails, where McElhone, owner of the famous Harry’s New York Bar in Paris, mentioned the Boulevardier as Gwynne’s favorite drink.

The difference between an aperitif and a digestif

The aperitif and digestif serve different purposes in a meal. Aperitifs are typically light, dry alcoholic drinks enjoyed before meals to stimulate the appetite. Think of drinks like Campari, vermouth, or a crisp glass of sparkling wine. They are often lower in alcohol and less sweet, designed to wake up your taste buds.

Digestifs, on the other hand, are enjoyed after a meal to aid digestion. These tend to be richer and higher in alcohol, like brandy, whiskey, amaro, or port. Digestifs can be sweet or herbaceous, and their robust flavors help wind down the dining experience.

How to make a boulevardier cocktail

Pre-step

Get a cocktail shaker and fill it halfway with ice. Also, get a measuring glass and a martini glass.

For garnish, either cut a lemon twist out of a lemon. Either use a channeling knife or cut a lemon wheel and take out the flesh. Set aside. You could also cut a thick orange peel.

Step one

Gather the ingredients – whiskey, Campari, and sweet vermouth.

Step two

Measure out 2 ounces of whiskey.

Step three

Measure out 2 ounces of Campari.

Step four

Measure out 2 ounces of sweet vermouth.

Step five

Place the lid on the cocktail shaker and shake vigorously for 10 – 15 seconds.

Step six

Strain, pour, and divide the liquid between the two glasses. Rub the lemon rind on the rim of the glass and add it to one cocktail and an orange twist to the other.

It’s a beautiful color isn’t it?

I hope you enjoyed this Boulevardier cocktail recipe because it was quite yummy to sip!

Other whiskey cocktails

• Rusty nail
• Godfather
• Rob Roy
• Manhattan
• Bourbon smash
• Whiskey sour

And as always, may all your dishes/drinks be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!