BOULEVARDIER David Lebovitz, author of Drinking French: The Iconic Cocktails, Apertifs, and Café Traditions of France, shares a favorite cocktail of his.
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.
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1 cocktail



  • 2 ounces (60ml) rye or bourbon whiskey
  • 1 ounce (30ml) sweet vermouth
  • 1 ounce (30ml) Campari
  • Orange twist, for garnish


  1. Add the rye, vermouth, and Campari to a cocktail mixing glass.
  2. Add ice and stir until well chilled.
  3. Strain into a chilled coupe glass or alternatively into a tumbler filled with one large ice cube.
  4. 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.