Italian Cocktails

Boulevardier

The short answer

A Boulevardier is bourbon (or rye), Campari and sweet vermouth stirred with ice — the Negroni with whiskey in place of gin, often made with a little more whiskey.

Style
Bourbon Negroni, 25% ABV
Glass
Rocks glass over a large cube, or a chilled coupe
Strength
Strong — spirit-forward

Where it comes from

The Boulevardier is usually traced to 1920s Paris, where it is associated with the American writer Erskine Gwynne and appears in a 1927 bar book by Harry McElhone of Harry's New York Bar. It shares the Negroni's Italian bitter backbone of Campari and vermouth.

What you need

  • 1¼–1½ oz (40–45 ml) bourbon or rye
  • 1 oz (30 ml) Campari
  • 1 oz (30 ml) sweet vermouth
  • Orange peel, to garnish

How Larry builds it

  1. 01

    Fill a mixing glass. Add whiskey, Campari and sweet vermouth over plenty of ice.

  2. 02

    Stir. Stir about 30 seconds until very cold. Like the Negroni, it should stay clear.

  3. 03

    Strain. Strain over one large cube in a rocks glass, or straight up into a chilled coupe.

  4. 04

    Garnish. Express an orange peel over the top and drop it in.

Larry’s rule: A Negroni in a winter coat.

Variations worth making

  • Equal-parts Boulevardier

    1:1:1, exactly like a Negroni. More bitter.

  • Old Pal

    Rye, Campari and dry vermouth — drier and sharper.

  • Negroni

    Back to gin for the original Italian version.

Questions people ask

What is the difference between a Boulevardier and a Negroni?

The base spirit. A Negroni uses gin; a Boulevardier uses bourbon or rye, which makes it rounder and warmer.

Bourbon or rye in a Boulevardier?

Both are common. Bourbon is sweeter and softer; rye adds spice and cuts through the Campari.

Is a Boulevardier served up or on the rocks?

Either. On a big cube is the most common modern serve; a chilled coupe is the classic up style.

Should a Boulevardier be shaken?

No. It is all spirit and vermouth, so it is stirred to stay clear and silky.

What to eat with it

Mix it like Larry

The shakers, jiggers and glasses behind this drink.

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Order Boulevardier with sausage and peppers at the spots on Larry’s lists:

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