Boulevardier Cocktail Recipe

Written by: Yuri Jones
July 23, 2025

Image source: Proof & Grain

Prep Time

2 minutes

Servings

1

Glassware

Old Fashioned Glass and Coupe Glass

Ingredients

1 oz bourbon or rye whiskey (30 ml)
1 oz sweet vermouth (30 ml)
1 oz Campari (30 ml)
Orange twist or cherry, for garnish

Tools

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Jigger
Mixing glass
Bar spoon
Hawthorne strainer
Paring knife or peeler (for garnish)

Directions

Add whiskey, Campari, and sweet vermouth to a mixing glass filled with ice.
Stir for 20–30 seconds until chilled and diluted.
Strain into an Old Fashioned glass over one large cube, or serve up in a chilled coupe.
Garnish with an orange twist or cherry.

Mixologist's Notes

Rye whiskey adds spice and structure, while bourbon makes it smoother and richer.
A 1.25:1:1 ratio keeps the whiskey dominant; use 1:1:1 if you prefer a more balanced blend.
Stirring—not shaking—preserves texture and clarity.

Flavor Profile

Bitter, rich, and warming, with layers of caramel, spice, citrus, and herbal undertones.

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Boulevardier Recipe Poster

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About the Boulevardier cocktail

The Boulevardier is what happens when a Negroni gets cozy with bourbon.

It first appeared in print in Harry McElhone’s Barflies and Cocktails in 1927. McElhone, the proprietor of Harry’s New York Bar in Paris, credits the drink to Erskine Gwynne - an American expat and publisher of a Parisian magazine called Boulevardier.

Gwynne swapped gin for bourbon, creating a cocktail that’s both rich and refined. It’s a perfect sipper for colder months or late-night conversations.

Why the Boulevardier Deserves a Place in Your Rotation

The Boulevardier cocktail recipe is equal parts bourbon, sweet vermouth, and Campari, though many bartenders prefer slightly adjusting the ratios depending on the bourbon’s strength.

It’s warm and robust thanks to the whiskey, with bittersweet complexity from the Campari and vermouth.

If the Negroni feels too sharp, the Boulevardier brings more depth and roundness without losing sophistication.

It’s a thinking drink; strong, elegant, and always in style.

Variations and What to Pair It With

This cocktail invites experimentation.

Try rye instead of bourbon for a spicier edge
Use an aged rum or Cognac for a rich, velvety variation
Add a dash of orange bitters for a subtle aromatic twist

It pairs well with hearty fare: think grilled steak, charcuterie, roasted duck, or blue cheese. The bitterness also cuts through rich pastas or mushroom-based dishes beautifully.