Boulevardier

The Boulevardier is often described as a Negroni with bourbon instead of gin — and the technique is identical. Stir in a mixing glass, strain over a large ice cube. The bourbon's sweetness means you can use a slightly higher ratio of whiskey to the other ingredients — 1.5:1:1 is the sweet spot.

Use a bourbon with enough proof to hold its own against the Campari — Wild Turkey 101 or Bulleit Bourbon work beautifully. The vermouth matters: Carpano Antica Formula adds vanilla and dried fruit that complement the bourbon's caramel notes. Dolin Rouge is lighter and more herbal. The orange peel garnish is essential — the citrus oils lift the whole drink.

The Boulevardier was created by Erskine Gwynne, an American expatriate who published a Paris literary magazine called 'The Boulevardier' in the 1920s. The recipe first appeared in Harry MacElhone's 1927 'Barflies and Cocktails.' It was largely forgotten until the craft cocktail revival of the 2000s, when it was rediscovered as the perfect whiskey answer to the Negroni.

Rye Boulevardier

Use rye whiskey instead of bourbon. The rye's spicy, dry character makes the drink more assertive and less sweet — closer to a Manhattan in spirit. Use a 2:1:1 ratio to let the rye lead.

Old Pal

Replace the sweet vermouth with dry vermouth. The Old Pal is the drier, more austere sibling of the Boulevardier — less sweet, more bitter, and more complex. Use rye whiskey for the most traditional version.