Boulevardier Cocktail

boulevardier-horizontal-crdt-emma-janzenA cousin of the Negroni, the Boulevardier cocktail subs in bourbon for gin. The cocktail traces its roots to Erskine Gwynne, an American socialite with Vanderbilt ties. As was de rigueur during the early 20th century, Gwynne expatriated to Paris, where he founded the literary magazine Boulevardier, described in an early advertisement as best “read before, between and after cocktails.” The titular cocktail must have followed shortly after; it’s first detailed in Scottish bartender Harry McElhone’s 1927 recipe collection, Bar Flies and Cocktails, and credited to Gwynne. The drink’s kinship to the Negroni (which follows an identical formula, simply swapping gin for bourbon) could have served to boost its recent renaissance.

1 ½ oz. bourbon
1 oz. Campari
1 oz. sweet vermouth
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: orange slice, lemon twist or cherry

Stir ingredients well with ice in a mixing glass and strain into a chilled glass. Garnish.

From Harry McElhone’s 1927 Barflies and Cocktails