Boulevardier Cocktail

The Boulevardier cocktail was popularized at Harry’s New York Bar in Paris by its owner, Harry McElhone. It’s basically a Negroni that calls for Bourbon instead of Gin.
How to Make a Better Boulevardier Cocktail - Crafty Bartending


Serve in a Old-Fashioned glass

  • 1 1/2 oz bourbon
  • 3/4 oz Campari
  • 3/4 oz sweet vermouth

Garnish: orange twist

Tools & Equipment

How to Make

  1. Add all the ingredients to your mixing glass
  2. Add ice & stir for 25-30 seconds
  3. Strain into an ice-filled rocks glass
  4. Add the garnish


The Boulevardier cocktail is often overlooked in terms of how complex it really is. It’s a perfect balance between whiskey, Campari and sweet vermouth, accentuated by a zesty orange peel garnish. Yet there are subtle nuances to the Boulevardier that many people don’t know: the ratios of whiskey, Campari and sweet vermouth don’t have to be even!  For those wishing for a slightly less pungent Boulevardier, you can reduce the amount of Campari for an extra smoky Boulevardier; or if you have a sweet tooth add a bit more sweet vermouth for a sweeter version. Remember—no two Boulevardiers need to taste alike!

Boulevardier Cocktail Origins

The cocktail’s history goes back to one Erskine Gwynne, the founder of a magazine in Paris called Boulevardier. Harry MacElhone, a well-known bartender from the early 1900’s credited Gwynne as the inventor of the drink in his memoir, Barflies and Cocktails. 


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