Boulevardier

The Boulevardier is the sophisticated bourbon cousin to the Negroni and one of cocktail history's greatest whiskey drinks. Created in 1920s Paris by Erskine Gwynne, an American expatriate who published a magazine called "The Boulevardier," this equal-parts cocktail combines bourbon, Campari, and sweet vermouth to create a richer, deeper version of the Negroni. The whiskey's vanilla and caramel notes complement Campari's bitterness differently than gin, creating a more autumnal, contemplative cocktail. Served over ice in a rocks glass or stirred and served up in a coupe, the Boulevardier represents Lost Generation Paris, American expatriate culture, and whiskey sophistication. The drink embodies 1920s Parisian literary culture, the golden age of cocktails, and the art of simple complexity. For decades, the Boulevardier remained obscure, overshadowed by its gin sibling, but the 2000s-2010s craft cocktail renaissance brought it renewed attention as bartenders and whiskey lovers discovered its rich complexity. The cocktail demands quality ingredients: good bourbon or rye whiskey, fresh vermouth, and proper technique. The Boulevardier represents the intersection of Italian aperitivo culture and American whiskey tradition, creating something uniquely sophisticated. Whether served at a Parisian café or a Brooklyn cocktail bar, the Boulevardier delivers bitter-sweet whiskey elegance.