Boulevardier (cocktail)

The Boulevardier is a cocktail similar to a Negroni, typically composed of whiskey (usually bourbon or rye), sweet vermouth, and Campari. The proportions are generally equal parts of each ingredient, though variations exist, particularly adjusting the whiskey amount based on individual preference and the specific whiskey used.

Unlike its gin-based cousin, the Negroni, the Boulevardier substitutes whiskey for gin, resulting in a richer, more robust and often slightly sweeter flavor profile. The choice of whiskey significantly impacts the final character of the drink. Bourbon lends a sweeter, vanilla-forward taste, while rye provides a spicier, drier counterpoint.

The origin of the Boulevardier is often attributed to Erskine Gwynne, an American-born writer who founded a magazine in Paris called Boulevardier in the 1920s. The cocktail is believed to have been invented and named for him by Harry McElhone, the bartender at Harry's New York Bar in Paris. The recipe appeared in McElhone's 1927 book, Barflies and Cocktails.

Preparation typically involves stirring the ingredients with ice until chilled and then straining into a chilled coupe or rocks glass. An orange peel is commonly used as a garnish.