Paris, France · 1927

Boulevardier

A Negroni made with whiskey instead of gin, giving it a richer, warmer backbone.

bitterwhiskeycampariaperitifherbalspirit-forwardstirredorange

ABV

Difficulty

Overview

What this drink is like

The first sip hits you with Campari's bitter orange and herbs, but the bourbon steps in quickly with caramel and vanilla warmth. The sweet vermouth bridges the gap, adding a dark fruit sweetness that fades into a long, pleasantly bitter finish.

Who will like it

For people who like bitter-sweet, spirit-forward drinks but want something with more weight and warmth than a gin-based Negroni.

When to drink

This is a cold-weather aperitif—order one before a heavy dinner when the air has a chill.

Ordering tip

Ask for it with bourbon if you want it sweeter and richer, or rye if you want it drier and spicier.

Ice: NoneTemp: ColdCost: $3–$5Glass: CoupeBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This drink is a tug-of-war between bitter and sweet. The Campari hits first with its sharp, herbal bite, but the bourbon and sweet vermouth immediately push back with warm caramel and dark fruit. It's a heavy-hitting sipper with a long, dry finish that makes you want another taste.

Finish: The finish runs long and warm, with lingering herbal bitterness and a touch of vanilla from the whiskey.

Primary tastes

bittersweetherbal

Secondary

earthynutty

Aroma

orange zestdark cherrycaramel

Bitternessfirmly bitter
Campari brings a strong, unmistakable bitterness that defines the drink but doesn't overwhelm the whiskey.
Sweetnessmoderately sweet
The sweet vermouth and bourbon's vanilla notes provide a solid sweet counterweight to the Campari.
Strengthfairly strong
It's a spirit-forward cocktail with a solid whiskey punch that stands up to the bitter liqueur.
Refreshingmoderately refreshing
It's more of a sipping drink to linger over than a thirst-quencher, though the bitterness keeps it from feeling heavy.
Creaminesslean texture
Stirring gives it a silky weight, but it's a dry, sharp drink, not a creamy one.
Complexityfairly complex
The interplay between the whiskey's grain, the vermouth's botanicals, and the Campari's bitter herbs creates a lot of layers.

Recipe

Make it at home

Stirred · Coupe · equal parts on Bourbon Whiskey. Rye whiskey also works well for a drier, spicier drink

Before you start

Put your coupe glass in the freezer for a few minutes to get it frosty. Make sure your sweet vermouth is fresh and from the fridge, not a bottle that's been open on the shelf for months.

Ingredients

Bourbon WhiskeyBase Spirit45ml
CampariLiqueur30ml
Sweet VermouthVermouthKeep it refrigerated after opening30ml
Orange peelGarnish1 twist

Garnish: Orange twist

Tools

Mixing glass · Mixing
Stirring the drink to chill and dilute it without making it cloudy
At home: Large pint glass
Bar spoon · Mixing
Stirring the ice and ingredients smoothly
At home: Long-handled spoon
Jigger · Measuring
Measuring the spirits and vermouth accurately
At home: Measuring spoons
Hawthorne strainer · Straining
Holding back the ice while pouring the drink into the glass
At home: Slotted spoon
Coupe glass · Serving
Serving the drink chilled and without ice
At home: Any stemmed wine glass
Vegetable peeler · optional · Garnish
Cutting a clean, wide strip of orange peel
At home: Paring knife

Steps

1
Measure 45ml of bourbon, 30ml of Campari, and 30ml of sweet vermouth into your mixing glass. You can pour them in any order, but getting the measurements right is what makes the drink work.
!Free-pouring instead of measuring, which throws off the bitter-sweet balance.
2
Fill the mixing glass to the top with ice—big, solid cubes are best because they melt slower. Stir steadily with your bar spoon for about 20 to 30 seconds, moving the ice smoothly around the glass until the outside feels very cold to the touch.
~25s
!Stirring too fast or chipping the ice, which makes the drink watery instead of just cold.
3
Take your chilled coupe glass out of the freezer. Hold your Hawthorne strainer over the mixing glass and pour the drink through the strainer into the coupe, letting the liquid flow smoothly until the mixing glass is empty.
!Spilling by not holding the strainer tightly against the glass.
4
Hold a wide strip of orange peel over the drink and give it a good twist so the oils spray across the surface. Drop the peel into the drink and serve it right away while it's still cold.
!Squeezing the peel into the drink instead of just expressing the oils, which makes it taste like juice instead of aroma.

Serve

Serve it straight up in the chilled coupe. If you prefer your drinks on the rocks, strain it over a large ice cube in an Old Fashioned glass instead.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Bourbon Whiskey

Bourbon WhiskeyRye Whiskey
Match
Common availability
Bourbon Whiskey → Rye Whiskey: Makes the drink drier and spicier, cutting through the sweetness more aggressively.
Bourbon WhiskeyGin
Match
Common availability
Bourbon Whiskey → Gin: Turns it into a Negroni, making it lighter and more floral.

Swap options for Campari

CampariAperol
Match
Common availability
Campari → Aperol: Lowers the bitterness significantly and makes the drink sweeter and lighter in color.
CampariCappelletti Aperitivo Americano
Match
Specialty availability
Campari → Cappelletti Aperitivo Americano: Slightly sweeter and more earthy with a red wine base, softening the bitter edge.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Negroni

The Negroni uses gin instead of bourbon, making it lighter and more botanical.

Match

The Boulevardier feels warmer and more robust, while the Negroni is sharper and more aromatic.

In common: bitter-sweet profile, stirred, equal parts build

Ingredients

Both share

Campari, Sweet Vermouth

Only in Boulevardier

Bourbon Whiskey

Only in Negroni

Gin

Swapping bourbon for gin shifts the drink from warm and rich to bright and botanical.

Flavor

Shared flavors

bitter-sweet backbone, herbal aroma, long dry finish

How Negroni differs

warmer, heavier, less floral

View recipe & details →

Similar cocktail

Americano

The Americano uses soda water instead of whiskey, making it much lighter and lower in alcohol.

Match

The Boulevardier is a heavier, boozier take on the same bitter-sweet vermouth combination.

In common: bitter-sweet profile, aperitif style

Ingredients

Both share

Campari, Sweet Vermouth

Only in Boulevardier

Bourbon Whiskey

Only in Americano

Soda Water

Replacing the bourbon with soda water drops the alcohol and removes the rich grain notes.

Flavor

Shared flavors

bitter-sweet balance, Campari forward, refreshing

How Americano differs

stronger, richer, warmer

View recipe & details →

Similar cocktail

Old Fashioned

The Old Fashioned uses sugar and bitters instead of Campari and sweet vermouth.

Match

The Boulevardier is significantly more bitter and complex, while the Old Fashioned is a pure showcase of the whiskey's sweetness.

In common: spirit-forward, stirred, whiskey base

Ingredients

Both share

Bourbon Whiskey

Only in Boulevardier

Campari, Sweet Vermouth

Only in Old Fashioned

Sugar, Angostura Bitters

The Boulevardier replaces the simple syrup and aromatic bitters with a bitter liqueur and fortified wine.

Flavor

Shared flavors

whiskey-forward, rich body, sipping drink

How Old Fashioned differs

much more bitter, less sweet, more herbal

View recipe & details →

History

Origin

The drink was created by American expat Erskine Gwynne, who founded a Paris literary magazine called The Boulevardier. The recipe first appeared in Harry McElhone's 1927 book Barflies and Cocktails.

Creator: Erskine Gwynne
Era: 1920s
IBA: The Unforgettables
Data version: IBA 2020 spec
Confidence

The original 1927 recipe calls for equal parts, but a 2:1:1 bourbon-heavy ratio is widely preferred by modern bartenders.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Use a 2:1:1 ratio if you want the bourbon to punch through more.
Keep your sweet vermouth in the fridge after opening.
A large ice cube is best if you serve it on the rocks.

Avoid

Common mistakes

Using old, oxidized sweet vermouth.
Shaking the drink, which waters it down too much.