The Boulevardier cocktail consists of whisky, sweet vermouth, and Campari. Erskine Gwynne, an American-born writer who established Boulevardier, a monthly journal published in Paris from 1927 to 1932, is credited with its development.
Two of the three components in the boulevardier are identical to those in a Negroni. It differs from gin in that it uses bourbon or rye whiskey as the primary ingredient instead of gin. The quantities of the ingredients in recipes vary. Some boulevardier recipes ask for two parts bourbon to one part vermouth and one part Campari, rather than one part whiskey.
1 ½ oz Bourbon
1 oz Campari
1 oz Sweet Vermouth
1. Combine all ingredients in mixing glass with ice.
3. Strain into chilled rocks glass over fresh ice.
4. Garnish with an orange twist and enjoy.
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