Boulevardier（ブルヴァルディエ）
Bourbon, Campari, sweet vermouth — the Negroni that spent the winter in Paris.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Bourbon (or rye) | 40 ml |
| Campari | 30 ml |
| Sweet vermouth | 30 ml |
Total volume (pre-dilution)
1.3 : 1 : 1
- 01
Stir all ingredients with ice for ~20 seconds.
- 02
Strain into a chilled coupe, or serve over one large cube.
- 03
Express an orange peel over the top.
Garnish — Orange peel
02Taste profile
- Sweetness
- 45Moderate
- Sourness*
- 0Faint
- Bitterness
- 65Strong
- Fruitiness
- 35Light
- Herbal*
- 46Moderate
- Alcohol
- 60Strong
- Crisp
- 45Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
1927 — Barflies and Cocktails by Harry McElhone lists it for Gwynne at Harry's New York Bar. It was obscure for eighty years.
The 2000s craft revival adopted it as the thinking person's Negroni — same 1:1:1 skeleton, entirely different animal.
Sources — Harry McElhone, Barflies and Cocktails (1927)
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Barflies and Cocktails
Harry MacElhone · 1927 · Book · unverified
- ⅓ Campari
- ⅓ Italian vermouth
- ⅓ Bourbon whisky
Stir, strain.
Credited to Erskine Gwynne, editor of the Boulevardier.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
People
