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Paris (1920s, expatriate Jazz Age) · American / French

Boulevardier (The Whiskey Negroni)

A Negroni made with bourbon instead of gin — richer, warmer and a little sweeter, with the same Campari-and-vermouth bitter backbone. The ratio, why whiskey changes everything, and the perfect stir.

By Table & Traditions Editors

Published June 26, 2026

A Boulevardier over a large ice cube in a rocks glass, deep red-amber, with an orange twist.

The Boulevardier dates to 1920s Paris and an American expat magazine of the same name. It's a Negroni with whiskey swapped for gin — the bourbon or rye brings warmth and a rounder sweetness that softens Campari's bitter edge into something more autumnal and brooding.

Yield
Makes 1
Prep
3 min
Cook
0 min
Total
About 3 min
Difficulty
Easy

The Boulevardier is a Negroni built on whiskey instead of gin — same Campari-and-vermouth bitter backbone, but warmer, rounder and a little sweeter. It’s the cold-weather answer to its summery cousin.

Whiskey changes everything

Swapping bourbon or rye for gin softens Campari’s bitterness and adds oak-and-vanilla warmth. The drink turns autumnal and brooding rather than bright and herbal — the same three-part structure, a completely different mood.

Lead with the whiskey

Because whiskey is gentler against Campari than gin is, many bartenders bump it up slightly to about 1.25:0.75:0.75. Equal parts, like a true Negroni, makes it more bitter. Both are right — choose your balance.

Stir, don’t shake

It’s all spirits, so stir it 25–30 seconds over ice until cold and silky, then strain over a big cube or up into a coupe. Express an orange twist over the top. For the gin original, see the Negroni. More in the Drinks guide.

Ingredients

Makes
1
  • 35 ml (1.25 oz) bourbon or rye whiskey A slightly heavier pour than the other two — whiskey is gentler than gin against Campari, so it leads. Rye is drier and spicier; bourbon rounder.
  • 25 ml (0.75 oz) Campari
  • 25 ml (0.75 oz) sweet vermouth Keep it cold and fresh — vermouth is wine and goes flat once opened.
  • orange twist, to garnish
  • ice, for stirring

Method

Tap a step’s number to check it off as you go.

  1. Add the whiskey, Campari and sweet vermouth to a mixing glass filled with ice.

    Why: It's a spirit-forward, all-booze drink, so it's stirred over ice in a separate glass — never shaken.

  2. Stir for 25–30 seconds until well chilled and properly diluted.

    Why: A long stir chills and softens the Campari's bitterness and the whiskey's heat while keeping the drink silky and clear.

  3. Strain over a large ice cube in a rocks glass (or up into a chilled coupe) and garnish with an expressed orange twist.

    Why: A big cube melts slowly so it stays cold without over-diluting; the orange oils lift the bitter-sweet aroma.

A quick, anonymous tap — no review needed.

Variations

  • Equal parts

    Build it 1:1:1 like a classic Negroni for a more bitter, balanced drink, versus the whiskey-forward 1.25:0.75:0.75.

  • Rye

    Use rye for a drier, spicier Boulevardier; bourbon makes it rounder and sweeter.

  • Up or rocks

    Serve over a big cube in a rocks glass, or strained up in a chilled coupe for a dressier presentation.

Serving & Storage

Serve over a large cube or up in a coupe, very cold. A perfect cold-weather aperitivo or after-dinner sipper.

Pairs with: Cured meats, Aged cheese, Dark chocolate, Roasted nuts.

Storage: Make to order. Keep the vermouth refrigerated; the spirits keep indefinitely.

Nutrition

Per serving (1 cocktail (~90 ml))

Calories
230
Protein
0 g
Carbs
10 g
Fat
0 g
Fiber
0 g
Sugar
9 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How is a Boulevardier different from a Negroni?

It swaps gin for whiskey. That single change makes it warmer, rounder and a touch sweeter — the bourbon or rye softens Campari's bitterness into something more autumnal than the bright, juniper-forward Negroni.

Bourbon or rye?

Both are classic. Bourbon gives a rounder, sweeter drink; rye makes it drier and spicier, standing up to the Campari more assertively. Pick by mood.

What's the best ratio?

Many bartenders bump the whiskey slightly (around 1.25:0.75:0.75) because it's gentler than gin against Campari. Equal parts, like a Negroni, gives a more bitter, balanced drink — both are correct.

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Further reading