1¼ oz. Bourbon
1 oz. Campari
¾ oz. Sweet vermouth
Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled rocks glass. Garnish with a lemon twist.
"While Prohibition was a dark time in America, Europe kept the party going. Many top bar talents migrated from the States, and Scottish-born bartender Harry McElhone documented the burst of creativity they inspired in Barflies & Cocktails, published in 1927. The book marks the first appearance of the Boulevardier, crediting the recipe to Erskine Gwynne, a descendant of the Vanderbilt family and Prohibition-era expat who published a literary magazine in Paris called Boulevardier. The drink is simply a Negroni that replaces gin with whiskey, which brings sweetness and oaky spice." - Garden & Gun