Created in 1927 by American expatriate Erskine Gwynne in Paris, the Boulevardier is essentially a Bourbon Negroni — a warm, rummy riff on the Italian classic that swaps gin for bourbon. What makes a great Boulevardier is balance: a robust, barrel-forward bourbon, bitter-sweet Campari, and a well-rounded sweet vermouth that’s been kept cold and fresh. Serve it stirred and slightly diluted over a single large ice cube to highlight texture and aromatics. Whether you’re enjoying one in Buffalo or at home, use fresh orange peel and a quality vermouth for the cleanest, most harmonious expression.
Ingredients
| 1 oz | Bourbon |
| 1 oz | Campari |
| 1 oz | Sweet vermouth (red) |
| 1 tsp | Orange peel (for garnish) |
Instructions
- Add bourbon, Campari, and sweet vermouth to a mixing glass filled with ice.
- Stir steadily for about 20–30 seconds until the mixture is well chilled and slightly diluted.
- Strain into a rocks glass over a large fresh ice cube.
- Express an orange peel over the surface, rim the glass with the peel, and drop it in as garnish.
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