January 15, 2014
1 Rating
Photo by James Ransom
Author Notes

On the surface, the Boulevardier appears to be nothing more than a Negroni with the gin swapped for bourbon, and indeed it’s a great gateway cocktail for a bourbon drinker to get into the genre of aperitif-driven cocktails. But rather than the similarities, it’s the differences from the Negroni that make the Boulevardier special. First off, there is a higher proportion of base spirit: Rather than the familiar 1:1:1 Negroni ratio, the Boulevardier uses a 2:1:1 ratio, allowing the richness and natural sweetness of the bourbon to tame the bitterness of campari. Round it out with a substantial vermouth (like Carpano Antica) and there is no denying that the Boulevardier punches above its weight. —Erik Lombardo

  • Serves 1
  • 1 1/2 ounces bourbon
  • 3/4 ounce Campari
  • 3/4 ounce sweet vermouth
In This Recipe
  1. Stir all ingredients with ice. Strain into a chilled cocktail glass. (Some choose to do this over ice.) Traditional garnish is a cherry, but an orange or lemon twist does no harm.

See what other Food52ers are saying.

  • guineverek
  • Caroline
  • derek

3 Reviews

guineverek February 27, 2015
I refer to the Boulevardier as the love child of the Negroni and the Manhattan. Adore it!
Caroline March 18, 2014
A bartender in Rome added choclate and orange bitters and yum it changed my recipe forever !
derek January 16, 2014
This cocktail is equally as pleasing as my beloved negroni!