Bold, bitter, and just a little brooding. The Boulevardier takes the Negroni’s blueprint and swaps in bourbon for gin—same structure, deeper flavor. The result is smoother, richer, and more suited to cooler weather. It’s a stirred drink with weight. Not heavy, but grounded. You sip this one slowly.

There’s no garnish flourish, no sweetness to hide behind. It’s clean, classic, and designed to be enjoyed over a slow, leisurely evening.

Recipe

• 1 oz bourbon
  
  

• 1 oz sweet vermouth
  
  

• 1 oz Campari
   

Stir with ice and strain into a chilled coupe or over one large cube. Garnish with an orange twist.

A note: First served in 1920s Paris, the Boulevardier was named for The Boulevardier, a literary magazine edited by American expat Erskine Gwynne. It shares its DNA with the Negroni, but leans warmer, with a whiskey backbone that makes it feel more grounded than bright.

When we serve it: Fall dinners, late nights, and any night when the music’s slower and the lights are low.