The origin of the Boulevardier cocktail is often credited to American expatriate writer and socialite Erskinne Gwynne, who moved to Paris to start and edit a monthly magazine named the Boulevardier in 1927. Some say famous bartender Harry McElhone created the Boulevardier cocktail for Gwynne, while McElhone appears to give credit to Gwynne. Either way, the Boulevardier surfaced in two of McElhone’s cocktail recipe books in the 1920s. And although it is frequently called a variation of the Negroni (they share two out of three ingredients), the Boulevardier became popular in widespread print well before the Negroni.
The best way to describe it was found by food blogger Paul Clark who says of the Boulevardier, "This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin." Many consider the Boulevardier one of the best, must-have cocktails. A blend of sweet, bitter, and smooth flavours, it is an alluring interplay of its three ingredients. Although originally created with Italian Vermouth and Bourbon Whiskey by McElhone, the Boulevardier saw several variations with time as people introduced a blend of different Vermouth varieties, or a sharp twist of lemon in place of the orange.
Manhattanites favour the Boulevardier because of its uniquely heavy, full-flavoured taste. The Campari’s strong orange flavours dance amid the spiciness of the Rye whisky to create an unforgettable taste that lingers in the mouths and hearts of most.
Here’s the recipe for Boulevardier:
- Fill up a rocks or cocktail glass with ice
- Add all the ingredients to a mixing glass and fill with ice
- Stir for 30 seconds to mix them well
- Strain into the rocks or cocktail glass
- Garnish with an orange twist.
- Orange twist
- Rocks or cocktail glass
- Mixing glass