Erskine Gwynne was an individual of epic reputation across Paris in the 1920s. A true man-about-town and boulevardier in the literal sense of the word, Gwynne ran a magazine of the same name for American ex-pats living in Paris. Mention of this literary-influenced cocktail appears in Harry MacElhone’s (owner of Harry’s New York Bar in Paris) 1927 book Barflies and Cocktails, crediting Gwynne as the drink’s creator. Depending on its permutation, the Boulevardier can be seen as a bittersweet Manhattan variation or a whiskey Negroni. The true beauty of the Boulevardier is its adaptability to bitter and sweet, so depending on the base spirit, an array of amari and vermouth can be used to play to the chosen whiskey’s strengths.
- 1 1/2 ounces bourbon or rye
- 1 ounce Campari
- 1 ounce sweet vermouth
Garnish: orange peel
- Add all ingredients to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass, or strain over ice into a rocks glass.
- Garnish with an orange peel.