The Sparkling Boulevardier

The Boulevardier is the bourbon Negroni — and, like the Negroni, it has a precise Parisian origin. It was created in the late 1920s by Erskine Gwynne, a well-born American expatriate living in Paris, who frequented Harry's New York Bar and founded a literary magazine called *Boulevardier*. The drink — equal parts bourbon, Campari, and sweet vermouth — appeared as a footnote in Harry MacElhone's 1927 Paris cocktail manual *Barflies and Cocktails*, where it was noted that "Erskine Gwynne crashed in with his Boulevardier cocktail." It remained obscure for decades before being rediscovered by bartenders in the early 2010s and becoming a modern classic — the Negroni's warmer, richer sibling (Wikipedia); Food & Wine; Liquor.com).

Topped with sparkling wine, the Boulevardier's bitter, amber depth is lifted into something brunch-appropriate — a sparkling apéritif with real backbone. The bourbon warms the Campari's bitterness in a way gin (in the Negroni) does not, and the bubbles add a lightness that makes the drink approachable before noon.

Ingredients (serves 6): - 6 oz bourbon (such as Buffalo Trace or Maker's Mark) - 6 oz Campari - 6 oz sweet vermouth (such as Carpano Antica Formula or Cocchi di Torino) - 1 bottle (3 ⅛ cups) chilled Cava Brut or Brut Champagne - Orange twists and brandied cherries for garnish

Instructions: Combine the bourbon, Campari, and sweet vermouth in a mixing glass with ice. Stir (do not shake) for 20–30 seconds until well-chilled and properly diluted. Strain into rocks glasses over a large ice cube. Top slowly with 1 oz chilled Cava per glass, pouring gently down the side. Express an orange twist over each drink — bending the peel skin-side down to release the oils — then drape it on the rim. Add a brandied cherry if you like.

For a Crowd (serves 12): - 12 oz bourbon, 12 oz Campari, 12 oz sweet vermouth - 2 bottles chilled Cava Brut - Pre-batch and stir over ice in a pitcher; strain over ice and top with Cava at service.

Variations: - The Boulevardier (2:1:1): Increase the bourbon to 8 oz for a boozier, whiskey-forward version — a common modern ratio. - Rye Boulevardier: Replace the bourbon with rye whiskey for a spicier, drier version. - Left Hand Cocktail: Add ¼ oz coffee liqueur and a dash of bitters to the Boulevardier for a darker, mocha-tinged riff.

Pairing: The Boulevardier's bittersweet character pairs beautifully with a French-inspired brunch — quiche, cheese boards with aged Comté, and patisserie. Its bitterness also makes it an excellent palate-opener alongside rich dishes like a ham-and-cheese croque madame.

Reference Links: - Boulevardier (Erskine Gwynne, Paris 1927, Harry's New York Bar): Wikipedia) - Boulevardier recipe and history: Food & Wine - Boulevardier recipe: Liquor.com

Pro Tips: Stir, don't shake — the Boulevardier is a spirit-forward drink that should be silky and clear, not cloudy. Use Carpano Antica Formula vermouth if you can find it; its vanilla richness elevates the drink considerably. A large single ice cube is ideal — it melts slowly and keeps the drink from over-diluting. The traditional ratio is equal parts, but a 2:1:1 (bourbon-forward) version is now widely preferred; try both. Pour the sparkling wine last and gently, or it will disturb the carefully built drink.