Boulevardier Cocktail (IBA Official Recipe)

The Boulevardier is a bold, bittersweet classic that showcases how well bourbon plays with Italian aperitifs. Built as a whiskey-based counterpart to the Negroni, this IBA-approved cocktail delivers warmth, structure, and depth in equal measure—ideal for slow sipping before or after dinner.

Background

The Boulevardier dates back to the 1920s and is credited to Erskine Gwynne, an American expatriate in Paris who published a magazine of the same name. Created during the Jazz Age, the drink reflects transatlantic influence, pairing American bourbon with Italian Campari and French vermouth.

What You’ll Need

Ingredients

• Bourbon – the sturdy, warming backbone that adds caramel and oak notes
• Sweet Vermouth – brings body, sweetness, and herbal complexity
• Campari – delivers signature bitterness and structure
• Orange Peel – brightens the aroma and balances the darker flavors

Substitution tip: Prefer spice over sweetness? Rye whiskey works well while keeping the drink stylistically correct.

Equipment

• Rocks glass
• Mixing glass
• Bar spoon
• Strainer

Why This Cocktail Works

A Whiskey-Forward Classic

Equal parts keep the Boulevardier perfectly balanced, allowing bitterness, sweetness, and spirit to share the spotlight without overpowering one another.

Substitutions & Variations

• Rye Boulevardier: Swap bourbon for rye for a drier, spicier profile
• Lighter Bitter: Replace Campari with Aperol for a softer, less bitter drink
• Up Style: Serve strained into a chilled coupe instead of over ice

Helpful Tips

• Stir thoroughly until well chilled to achieve proper dilution
• Use a large ice cube to slow dilution while sipping
• Express the orange peel over the glass to release essential oils before garnishing