Boulevardier
Negroni in a fedora
A brooding, whiskey-driven cousin of the Negroni. The bourbon's caramel warmth softens Campari's bitter edge while sweet vermouth ties the room together.
Ingredients
- 1 1/2 oz Bourbon
- 1 oz Sweet Vermouth
- 1 oz Campari
Method
Pour all ingredients into a mixing glass filled with ice. Stir until well-chilled. Strain into a chilled old fashioned glass over a large ice cube. Garnish with an orange twist.
Created by Erskine Gwynne, a Vanderbilt family member and co-founder of *Boulevardier* magazine, first documented in Harry MacElhone's *Barflies and Cocktails* (1927) in Arthur Moss's chapter "Cocktails Round Town." A bourbon-based variant of the Negroni. Per Difford's Guide #2955; IBA The Unforgettables list. Notes: Original 1927 recipe called for equal parts Campari, Italian vermouth, and bourbon; modern balance favors 2:1:1 ratios.
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