The recipe
for your table
Fill a tumbler with a large ice cube.
Pour bourbon, Campari and vermouth into the glass.
Stir gently for 20 seconds until thoroughly chilled.
Garnish with a squeezed orange zest or a dark cocktail cherry.
The story
The Boulevardier originated in 1920s Paris, where American heir and publisher Erskine Gwynne ran The Boulevardier magazine for his fellow expatriates. At Harry's New York Bar, he had his signature drink mixed: bourbon instead of gin with Campari and vermouth. Bar legend Harry MacElhone immortalized the recipe in 1927 in his book Barflies and Cocktails. Where the Negroni belonged to summer, the Boulevardier belonged to winter – and during the modern whisky revival, it was definitively rediscovered.
The right glass
Like the Negroni, the Boulevardier is best enjoyed in a low, sturdy tumbler with a large ice cube. Choose a glass with a capacity of 34 to 38 cl and some weight in the base – this is a cocktail to sip slowly, and a glass that feels good in the hand is part of the ritual. Crystal with a subtle relief beautifully captures the drink’s deep amber-red hue. If you prefer to serve it up without ice in the glass, take a look at our nick and nora glasses.
RCR Brillante Tumbler 34 cl (6 pieces)
RCR Alkemist Tumbler 38 cl (6 pieces)
Both sets — €68.90 together, free shipping from €50.
Variations & twists
Using rye instead of bourbon makes it drier and spicier, while a smoky Scotch turns it into a Smoky Boulevardier. Serve it 'up' in a coupe for an elegant evening version. Flamed orange zest over the glass rounds out the bitter notes. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Many bartenders give the bourbon a little more room (4.5 cl compared with 3 cl of the other ingredients) so it doesn't get lost—taste and adjust to your liking. It's also delicious with rye for a spicier result.
Boulevardier or Negroni: the difference
Swap the gin for bourbon and you've essentially made the transition. The Campari and sweet vermouth remain, but while gin brings juniper and citrus that sharpen the Campari, bourbon contributes vanilla, caramel, and oak. This makes the Boulevardier rounder, warmer, and distinctly a winter drink, while the Negroni works year-round as an aperitif. There's another difference: the Negroni is traditionally made with equal parts, whereas the Boulevardier usually gets a little more base spirit. Bourbon is also 45 percent ABV compared with gin at around 40, so it's heavier too.
Equal parts or more bourbon
Harry McElhone's original 1927 recipe lists equal parts, so three measures of 3 cl each. Modern bartenders give the whiskey more room, usually 4.5 cl bourbon to 3 cl Campari and 3 cl vermouth, and for good reason: Campari is so dominant that the bourbon gets lost in equal proportions. If you're using a rye at 50 percent ABV or higher, you can return to equal parts without the whiskey disappearing. For a sweeter drink, use 4.5 cl bourbon, 2 cl Campari, and 3 cl vermouth. Always measure, because this recipe quickly gets out of balance.
Which bourbon or rye to choose
A bourbon with some weight works best, say 45 percent or higher. Bottles with a high corn content are sweeter and rounder, making the cocktail more approachable; think of standard bottlings from Buffalo Trace or Four Roses. Rye whiskey pushes things in the other direction—pepperier and drier—bringing the Campari into sharper focus. That produces the version many bars serve today. You don't need an expensive single barrel, because the Campari overwhelms that nuance anyway. A bottle costing around thirty euros works perfectly well here.
Serve up instead of over ice
Over one large ice cube, the cocktail slowly dilutes, and that is part of the experience. If you want it more concentrated, stir it with ice in a mixing glass for twenty seconds, then strain it into a chilled coupe or Nick & Nora. Without ice in the glass, the flavor stays the same from the first sip to the last, but you should drink it within fifteen minutes because it warms up faster. Express the orange zest over the glass and rub it around the rim. This serving style works well for a quick drink before a meal.
Frequently asked questions
What is a Boulevardier?
A Boulevardier is a stirred whiskey cocktail made with 4.5 cl bourbon, 3 cl Campari, and 3 cl red sweet vermouth, served over one large ice cube with orange zest. Think of it as a Negroni in which the gin has been replaced with bourbon: rounder and warmer, with vanilla and caramel notes underneath.
What is the recipe for a Boulevardier cocktail?
Fill a tumbler with one large ice cube, add 4.5 cl bourbon, 3 cl Campari, and 3 cl red vermouth, and stir gently for twenty seconds until thoroughly chilled. Garnish with a squeezed orange zest or a dark cocktail cherry. Do not shake; just stir.
What is the difference between a Boulevardier and a Negroni?
The base spirit. A Negroni uses gin, while a Boulevardier uses bourbon, with Campari and red vermouth remaining in both. Many bartenders also give the bourbon a little more room—4.5 cl compared with 3 cl of the other ingredients—so it does not get lost beneath the Campari.
Which glass do you use for a Boulevardier?
A low tumbler holding 34 to 38 cl, with a weighted base, works best. You sip this cocktail slowly over one large ice cube, and a glass that feels good in your hand is part of the ritual. See our old fashioned glasses.
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