Name: Boulevardier
Total time: 5 min
Ingredients: 1½ ounces rye; ¾ ounce Campari; ¾ ounce sweet vermouth; Strip of orange peel for garnishing

Why This Recipe Works

Erskine Gwynne was an American expat of epic reputation across Paris during the 1920s, a bon vivant and man-about-town who founded a literary and cultural magazine called, aptly, The Boulevardier (the name means someone who frequents Parisian boulevards). While the boulevardier is basically a Negroni made with whiskey, you could instead think of the reverse, a Negroni as a boulevardier variation, since the recipe for the boulevardier appeared in print long before the Negroni. Gwynne is also credited with inventing this deceptively simple cocktail. Originally this cocktail called for equal parts bourbon or rye, Campari, and sweet vermouth. However, we prefer when this cocktail leans closer to a Manhattan, with a smaller ratio of Campari (and vermouth) to the whiskey. This allows the drink to walk the fine line between bitter and sweet while maintaining a rich, lush texture.

Instructions

Add 1½ ounces rye, ¾ ounce Campari, and ¾ ounce sweet vermouth to mixing glass, then fill three-quarters full with ice. Using bar spoon, stir until mixture is just combined and chilled, about 30 seconds. Strain cocktail into chilled rocks glass half-filled with ice or containing 1 large ice cube. Pinch strip of orange peel over drink and rub outer edge of glass with peel, then garnish with orange peel. Serve.