Whiskey · Classic · Bittersweet
Boulevardier Recipe
The Negroni's whiskey-forward cousin — bourbon standing in for gin. Bourbon's caramel warmth replaces gin's botanicals in this whiskey-forward cousin of the Negroni — rich and bittersweet, with Campari's bitter orange bite balanced by sweet vermouth.
- Prep Time
- 2 min
- Method
- Stirred
- Glass
- Rocks glass
- Strength
- Spirit-forward
Every recipe on Sipped Right is tested for taste and balance before it's published.
Last updated October 20, 2026
About the Boulevardier
The Boulevardier was created in the late 1920s, most often credited to Erskine Gwynne, an American writer and socialite in Paris who edited a magazine called The Boulevardier — the drink's namesake. It first appeared in print in Harry MacElhone's 1927 Barflies and Cocktails, essentially swapping gin for bourbon in the Negroni's equal-parts structure.
The classic 1:1:1 ratio — bourbon, Campari, sweet vermouth — mirrors the Negroni exactly, so no single ingredient dominates and only the base spirit's character shifts the drink's personality. Some modern bars lean the spirit slightly higher (1.5:1:1) for more backbone; swap the bourbon back for gin and it becomes a Negroni again.
Ingredients
- Bourbon1 ½ oz
- Campari1 oz
- Sweet vermouth1 oz
- Orange twist, for garnish1 twist
Method
- Measure and pour the bourbon, Campari and sweet vermouth into the mixing glass.
- Add a scoop of ice to the mixing glass.
- Stir for 30 seconds.
- Strain the cocktail into a rocks glass over ice.
- Cut a swath of orange peel.
- Express the peel over the drink and drop it in.
Glass & Garnish
Rocks glass, over ice. Garnish with an orange twist.
Notes
Equal parts bourbon, Campari and sweet vermouth — the whiskey version of the Negroni.
Tools Used
Affiliate links
As an Amazon Associate, Sipped Right earns commission from qualifying purchases made via links on this website, at no extra cost to you.
FAQ
- What's the best whiskey for a Boulevardier?
- A bourbon gives the classic caramel-forward version, while rye adds more spice and a drier finish — both are traditional, so pick based on how sweet or spicy you want the result.
- Can I make a Boulevardier without Campari?
- Swap in Aperol for a lighter, sweeter, less bitter version — it shifts the drink toward the milder end without losing the overall format.
- Does a Boulevardier need an orange twist?
- Yes — expressing the oils over the drink lifts the citrus notes already present in the Campari and vermouth, brightening the first sip.
- What's the difference between a Boulevardier and a Negroni?
- They're built on the identical 1:1:1 Campari-and-sweet-vermouth structure — a Negroni uses gin, while a Boulevardier swaps in bourbon or rye for a warmer, richer result.
- Who invented the Boulevardier?
- It's most often credited to Erskine Gwynne, an American writer in 1920s Paris who edited a magazine called The Boulevardier. It first appeared in print in Harry MacElhone's 1927 book Barflies and Cocktails.
- How do I scale a Boulevardier up for a party?
- Use the servings control above to scale all three ingredients evenly, then batch everything into a bottle ahead of time — no ice until you're ready to stir and pour.
Related Cocktails
Gin
Negroni
Equal parts, one stir, bittersweet by design — one of the most influential cocktails in the world.
Whiskey
Manhattan
Rye whiskey and sweet vermouth, stirred cold with a whisper of bitters, into a drink that tastes like it was built around a slow evening.
Whiskey
Old Fashioned
Three ingredients, one stir — the drink that taught the world what a cocktail should be.