Boulevardier

Sometimes described as "Negroni’s long-lost autumnal cousin," Boulevardier is a mixed drink made with a combination of Campari, sweet vermouth, and bourbon or rye whiskey. The ingredients are mixed with ice, then strained into a chilled cocktail glass.

The cocktail often garnished with a twist of orange peel or a cherry. The first version of Boulevardier can be found in Harry McElhone’s 1927 bar guide, Barflies and Cocktails. This cocktail was the signature drink of Erskine Gwynne, who edited a monthly magazine in Paris, named The Boulevardier.