The Boulevardier was created by Erskine Gwynne who published a magazine by the same name. Loosely translated the name translates as “man about town”. The drink was born somewhere around 1927 since the magazines longevity, which was chiefly for US Expats living in Paris, existed. There are numerous recipes with slightly different ratios, but the unofficial official one was documented in Harry McElhone’s “Barflies &!Cocktails”. Harry, owner of Harry’s New York Bar in Paris called for equal parts of bourbon, Campari & Sweet Vermouth. For a modernized version, seek out Toby Cecchini’s version or experiment yourself!
Last note: I have a friend Mike who chides me when I order the “drink nobody knows, Vinny!”, so calling it a Negroni with bourbon instead of gin will work if the keep gives you a quizzical look. Then again, I have friends like Kathleen who claims to love ‘em & drinks them everywhere she goes. She’s the smarter of the two.
1 1/4 oz Bulleit Bourbon (or Overholt Rye)
1 oz Carpano Antica Sweet Vermouth
1 oz Campari (+/- to taste)
Orange Peel Garnish
In a mixing glass, combine the 3 spirits. Add large chunks of ice (ideally tempered).
Use a bar spoon to mix thoroughly (45+ seconds) to chill the cocktail.
In a chilled rocks glass holding a single large ice cube/sphere strain the mixing glass into the rocks glass.
Express the orange peel atop the cocktail and set above or in the drink.