The Boulevardier: European Class with American Ingenuity

Pete Capella
(Photo: )

Put. Down. That. Negroni. Sorry, did we scare you? Listen, we here at The Savory are Negroni addicts. It is a cocktail with the a blend of botanicals so perfect, it tickles the palate the way your first french kiss did in middle school. But, what we really want is to open your eyes to option that with the simple substitution of one spirit, you turn your favorite Negroni (oh, how 2012 you are) into the new “sit in your leather recliner and read Catcher in the Rye” cocktail.

The Boulevardier first made its way into print in 1927, but never really got much traction in the cocktail world. Named after a Parisian monthly magazine, it was first served up in Harry’s New York Bar in Paris, where expatriate writer, socialite and editor of The Boulevardier, Erskine Gwynne made it his regular drink. A Negroni calls for equal parts (usually 1 ounce) of Gin, Campari and Sweet Vermouth. By simply replacing your 1 ounce of gin with 1 ½ oz of bourbon whiskey, you lend your new cocktail a richness lacked in the more even-flavored gin. There is a bittersweetness that still plays nicely between the vermouth and the Campari, but the woody, carmely thickness of the whiskey adds a rustic texture and bite.

The best part about The Boulevardier is just as simple to make as a Negroni. Plus, it will impress the hell out of your know-it-all friends.


The Boulevardier

1 ½ oz Bourbon Whiskey

1 oz Sweet Vermouth

1 oz Campari

Orange Peel for garnish


Stir all ingredients with ice 26 times in a mixing glass. Strain into a cocktail glass. Garnish with an orange peel.

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