Frequently billed as the “French Negroni,” the Boulevardier may be my very favorite cocktail. It was the creation of another American in Paris, Erskine Gwynne, a bon vivant who published a magazine called The Boulevardier in the 1920s, whose title refers to someone who strolls along the boulevards of the city. Like the Negroni, a classic Boulevardier calls for its three ingredients in equal parts, but I found that doubling up on the whiskey puts it on equal footing flavor-wise with the decidedly bitter Campari.
- 2 ounces (60ml) rye or bourbon whiskey
- 1 ounce (30ml) sweet vermouth
- 1 ounce (30ml) Campari
- Orange twist, for garnish
HOW TO MAKE IT
- Add the rye, vermouth, and Campari to a cocktail mixing glass.
- Add ice and stir until well chilled.
- Strain into a chilled coupe glass or alternatively into a tumbler filled with one large ice cube.
- Garnish with the orange twist.
Recipe reprinted with permission from Drinking French: The Iconic Cocktails, Aperitifs, and Café Traditions of France, with 160 recipes by David Lebovitz c.2020. Published by Ten Speed Press, an imprint of Penguin Random House.