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.
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.
Jump To :
MAKES
1 cocktail
INGREDIENTS
- 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.
