Rich, bittersweet, and undeniably sophisticated, the Boulevardier is one of the most celebrated classic cocktails in modern mixology. Often described as the whiskey-drinking cousin of the Negroni, this drink trades gin’s botanical bite for the warm, oaky depth of bourbon or rye, producing a cocktail that is complex, comforting, and visually striking. While the original Boulevardier recipe called for equal parts, modern palates often prefer a slightly whiskey-forward build to let the grain notes cut through the assertive Campari. With the bold depth of Lustau Brandy Solera Gran Reserva in place of American Whiskey and the nutty complexity of Vermut Lustau Rojo, the Boulevardier is bound to be your next bittersweet friend.
COCKTAIL: Boulevardier
Full Ingredients list
- 1.5oz (45ml) Lustau Brandy Solera Gran Reserva
- 1oz (30ml) Vermut Lustau Rojo
- .75oz (22.5ml) Campari
- Garnish: Orange Twist
Recipe author: Steven Dragun
What is a Boulevardier?
The Boulevardier was born during the Roaring Twenties, a golden era for European cocktail culture fueled by Prohibition in the United States. As American bartenders and thirsty expatriates fled to Europe, Paris became the epicenter of refined drinking. The cocktail was created by Erskine Gwynne, an American socialite, writer, and nephew of railroad tycoon Alfred Vanderbilt. Gwynne lived in Paris and published a literary magazine named The Boulevardier, aimed at American expats. Gwynne was a regular patron at Harry’s New York Bar in Paris, helmed by legendary bartender Harry McElhone. In his 1927 cocktail book Barflies and Cocktails, McElhone credited Gwynne with inventing the drink: “Now is the time for all good barflies to come to the aid of the party. Erskine Gwynne dropped in for a Boulevardier: 1/3 Campari, 1/3 Italian Vermouth, 1/3 Bourbon Whisky.”
While the cocktail enjoyed popularity in the 1920s and 30s, it fell off the map during the mid-20th century. It wasn’t until the craft cocktail renaissance of the late 2000s that bartenders rediscovered McElhone’s text and restored the Boulevardier to its rightful place on modern bar menus. Now, 20 years later, the Boulevardier has become a staple you can call for at most craft cocktail establishments.
For more vermouth cocktail ideas, check out our cocktail library:
Why use Lustau Brandy Solera Gran Reserva in a Boulevardier recipe?
Using Lustau Brandy Solera Gran Reserva instead of the traditional bourbon or rye transforms the Boulevardier into a velvety, deeply complex cocktail with a distinctive Spanish twist. While a standard Boulevardier relies on the vanilla, oak, and spice of grain whiskey to cut through Campari’s bitterness, swapping in brandy alters the drink in several ways. Lustau’s Brandy Solera Gran Reserva is aged in American oak casks that previously held Oloroso and Pedro Ximénez sherries. This imparts rich, layered flavors of dried figs, dark raisins, toasted nuts, cacao, and subtle leather. These dark, dried-fruit notes pair seamlessly with Campari’s bright, bitter orange peel. American Whiskey and sweet vermouth are built on entirely different bases (grain vs. grape), whereas Brandy is distilled from grape, which directly ties to the fortified wine world. Because both the brandy and the sweet vermouth share grape origins and oxidative traits, they merge into a far more seamless, unified base than whiskey and vermouth typically achieve. Campari’s aggressive bite can sometimes overpower lighter or younger base spirits. Lustau Solera Gran Reserva has a viscous, silky mouthfeel and a natural richness from its Solera aging which coats the palate, softening Campari’s edge and smoothing out the cocktail without sacrificing its signature bittersweet balance.
How to make Boulevardier at home
1. Add all ingredients to a mixing glass
2. Add ice, stir, and strain into a rocks glass with a large ice cube
3. Express orange oil over the cocktail and garnish with the orange twist
FAQ about Boulevardier with Vermut Rojo
Is a Boulevardier the same as a Negroni?
No, but they are close relatives. The Boulevardier is a variation of the Negroni where gin is swapped for bourbon or rye. While both drinks rely on the same framework of bitter Campari and sweet vermouth, swapping clear unaged gin for aged whiskey fundamentally changes the cocktail’s flavor profile, texture, and weight.
Why does Vermut Rojo work in a Boulevardier?
Vermut Lustau Rojo works exceptionally well in a Boulevardier because its foundational ingredients align with the cocktail’s heavy, spirit-forward profile. Unlike conventional Italian sweet vermouths built on neutral white wine sweetened with sugar, Lustau uses a blend of dry, oxidative amontillado and sweet, concentrated pedro ximénez sherries.
Can you use any kind of whiskey in a Boulevardier?
Technically yes, but the style of whiskey you choose will completely reshape the drink.
Because Campari and sweet vermouth are bold, high-sugar, and heavily botanical ingredients, different whiskey styles interact with them in vastly different ways. Some styles seamlessly lock into the spec, while others require adjusting the ratios to prevent the whiskey from being completely drowned out.
