How to make a Boulevardier

The background and lowdown on America's answer to the Negroni.

Bearing an uncanny resemblance to the Negroni, this whiskey, Campari and sweet vermouth drink has, remarkably, a history all of its own, and one that might pre-date that of the Negroni.

The Boulevardier is widely attributed to Erskine Gwynne, socialite and editor of a Paris magazine entitled The Boulevardier in the 1920s.

Bartender Harry McElhone namechecked Gwynne as the creator of the drink in his 1927 book Barflies and Cocktails, recommending equal parts of the drink's three ingredients.

Modern-day versions differ, usually with a larger proportion of bourbon, or even rye.


  • 45-60ml bourbon or rye whiskey
  • 30ml bitter Campari
  • 30ml sweet red vermouth


Stir with ice, strain, serve in an Old Fashioned glass on the rocks, with an orange peel.