The possibilites are endless, can’t wait to start mixing these recent acquisitions into exciting new Negronis.
Whiskey, you ask? Well, that’s a different story — and a different drink. When you swap the gin in a Negroni for bourbon or rye, you arrive at the Boulevardier, often called the Negroni’s younger cousin.
The Boulevardier is credited to Harry McElhone, the Scottish-born bartender who founded and ran Harry’s New York Bar in Paris, a legendary gathering spot for writers, artists, and American expatriates in the 1920s. The drink first appeared in print in 1927 in Barflies and Cocktails, McElhone’s own book.
Where the Negroni is sharp, cool, and distinctly Italian, the Boulevardier is warmer and richer — whiskey’s caramel and spice turning Campari’s bite into something more autumnal, almost comforting.
The name itself, “Boulevardier,” evokes the Parisian flâneur — someone strolling the boulevards, stylishly detached, soaking in the life of the city. It’s a cocktail that captures that mood: sophisticated, a little mysterious, and perfect for sipping when the air is crisp.
So while the Negroni will forever be the iconic bitter-sweet aperitivo, the Boulevardier deserves a place alongside it. Think of them as cousins, or better yet, as companions: the Negroni for the sunlit café table, the Boulevardier for the dimly lit bar after dark.
Ingredients
- 1 oz (30 ml) bourbon or rye whiskey
- 1 oz (30 ml) Campari
- 1 oz (30 ml) sweet vermouth
Directions
- Add all ingredients to a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled coupe or over a large ice cube in a rocks glass.
- Garnish with an orange twist (or a cherry, if you like a richer note).
Notes
- Bourbon vs Rye: Bourbon makes it softer and rounder, rye makes it spicier and drier.
- Mood pairing: Negroni = daytime aperitivo. Boulevardier = nightcap.
- Batch option: Equal parts means it scales up easily — stir a pitcher before guests arrive.