Boulevardier
Origin
Harry MacElhone · Harry's New York Bar, Paris · 1927
First published in MacElhone's Barflies and Cocktails (1927) and credited to expatriate American writer Erskine Gwynne, founder of the Paris magazine Boulevardier — the drink is essentially Gwynne's signature, served at Harry's.
A Negroni's whiskey-loving cousin — rich, bitter, and warming.
Ingredients
- 1½ oz Bourbon
- 1 oz Campari
- 1 oz Sweet Vermouth
Instructions
- Combine all ingredients in a mixing glass with ice.
- Stir for 20–30 seconds until well chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange twist.
Tips
- Bourbon makes it rounder; rye makes it spicier.
- A perfect winter aperitif.
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