French · Drinks · SAMPLE RECIPE

Boulevardier · bourbon & bitter orange

Bourbon, Campari, and sweet vermouth combine in a ruby-amber cocktail with warming whiskey and a bittersweet orange finish.

From The Saucey Life kitchen • Serves 2

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Clear ruby-amber Boulevardier in a stemmed coupe without ice, with one naturally curled orange peel — AI-generated serving inspiration for a sample recipe.

PREP5 min

TOTAL5 min

SERVES2

A NOTE FROM THE KITCHEN

A whiskey-led Paris classic.

Contains alcohol. This version uses the IBA balance of three parts bourbon to two parts each Campari and sweet red vermouth. It is stirred and served in a chilled coupe, with no serving ice.

Ready to get started? The ingredients and steps are right below.

LET’S MAKE SOMETHING GOOD

Boulevardier · bourbon & bitter orange

Sample recipe awaiting kitchen testing. Timings are estimates. Contains alcohol.

The good part

Check off each step as you cook.

Chill the coupes.Fill the serving coupes with ice while you measure the three liquids into a mixing glass.
Stir for dilution.Add plenty of ice to the mixing glass and stir for 25–35 seconds, until the mixture is thoroughly chilled.
Strain and scent with orange.Discard the ice and water from the coupes. Strain the cocktail evenly among them. Squeeze one orange peel over each surface, add the peel, and serve without ice.

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BEHIND THE DISH · Paris and international cocktail bars

Boulevardier · bourbon & bitter orangeBeyond the plate.

American whiskey, an Italian bitter aperitif, and sweet vermouth meet in a cocktail with a Paris connection.

ORIGINS & EVOLUTION

A drink from the Paris bar scene.

The Boulevardier is associated with 1920s Paris and the circle around Harry’s New York Bar. Campari’s account connects it with Harry McElhone and Erskine Gwynne. The whiskey-based combination has remained recognizable as recipes and proportions have varied.

CULTURAL CONTEXT

A familiar family, with its own character.

Whiskey changes the balance of a bitter-aperitif and vermouth drink, adding grain and barrel flavors. Our bourbon-led proportions leave room for both Campari’s bitterness and the vermouth’s sweetness.

AT THE TABLE

Stirred and served up.

We stir the three measured liquids over ice, then strain into chilled coupes. An expressed orange peel adds fragrance. There is no juice or extra sugar syrup.

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