The Boulevardier is a Negroni with Gin replaced by whiskey. Originating in the 1920s in Paris, named after the magazine for which Erskine Gwynne wrote. The combination of Rye or Bourbon, Campari, and red vermouth results in a drink that is warmer and rounder than its Italian relative – perfect for cooler evenings or when you’re looking for something with more depth.
Here’s what you need for the Boulevardier
4 cl Rye Whiskey (or Bourbon)
3 cl Campari
3 cl red vermouth (e.g., Carpano Antica Formula)
Orange zest
Key points
The 4:3:3 ratio is standard, but many bars work with 1:1:1 – this makes the drink more bitter and Campari-heavy. If you use Rye, it’ll be spicier and drier; Bourbon brings more sweetness and vanilla. I prefer stirring longer than too short: the Boulevardier needs dilution, otherwise it remains too sharp. And the orange zest is not just decoration – without the oils, the drink lacks the aromatic connection that binds Campari and whiskey together.
Variations
- Old Pal — Rye Whiskey, Campari, dry vermouth (instead of red) – 1:1:1, sharper and drier.
- Left Hand — With Bourbon instead of Rye, often slightly sweeter in the vermouth portion, sometimes 2:1:1.
- Boulevardier on the Rocks — Classic in a tumbler with a large ice cube, stir longer for more dilution.
Frequently Asked Questions
Rye or Bourbon?
Rye makes the drink spicier and drier, Bourbon softer and sweeter. Both work – Rye is classic, Bourbon more accessible.
Why is the Boulevardier stirred and not shaken?
Because all ingredients are clear – shaking would dilute the drink and make it cloudy. Stirring cools and dilutes it more evenly.
Can I use a different bitter instead of Campari?
Absolutely – Aperol makes it lighter and fruitier, other amari like Contratto or Gran Classico bring their own notes. Campari remains the standard, though.
Straight-up or on the rocks?
A matter of taste. On the rocks dilutes slowly and stays colder longer, straight-up is more concentrated and served more elegantly.
