The Boulevardier is a deliciously smooth and rich cocktail that was invented in the 1920s by Erskine Gwynne, an American-born socialite who lived in Paris.
It is believed that he named the cocktail after a French term which translates to "man about town" or "dandy," which is what Gwynne considered himself to be. Gwynne's inspiration for the Boulevardier cocktail came from his love of both whiskey and the classic Italian cocktail, the Negroni. He wanted to create a cocktail that combined the rich flavors of whiskey with the refreshing bitterness of Campari and sweet vermouth, which are the two primary ingredients of a Negroni.
The Boulevardier became an instant hit in Paris, and soon found its way to America. The drink gained widespread popularity in the United States during the Prohibition era, when people were looking for creative ways to get their alcohol fix. It became a favorite of many famous writers and artists of the time, including Ernest Hemingway, who reportedly drank the cocktail while living in Paris.
The original recipe for the Boulevardier cocktail calls for one part bourbon whiskey, one part Campari, and one part sweet vermouth. It is typically served in a chilled glass over ice, with a twist of orange peel as a garnish. Some variations of the cocktail use rye whiskey instead of bourbon, or add a dash of bitters to the mix.
Today, the Boulevardier remains a popular drink among cocktail enthusiasts around the world. Whether you are sipping on one at a swanky bar or making one at home, the Boulevardier cocktail is sure to impress.
Now go make this drink.
1 oz. Campari
1 oz. Bourbon
1 oz. Sweet Vermouth
Stir ingredients in glass over ice, strain into rocks glass filled with ice and garnish with orange peel.
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