Equal Parts MacElhone (Boulevardier)
A rich and sophisticated sibling to the Negroni, the Boulevardier swaps gin for the warmth of whiskey, creating a timeless cocktail that embodies the spirit of 1920s Paris.
28%
ABV
195
Calories
Coupe
Glass
Flavor Profile
Flavor Journey
History & Heritage
“The Boulevardier was created in the 1920s at Harry's New York Bar in Paris by Harry MacElhone for Erskine Gwynne, an American writer. The cocktail, named after Gwynne's literary magazine, is a whiskey-based variation of the Negroni and became a symbol of the American expatriate community in Paris during the Roaring Twenties.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Stir all ingredients with ice until well-chilled.
Strain into a chilled coupe or Nick & Nora glass.
Garnish with an expressed orange twist.
Glassware
Served in a chilled coupe or Nick & Nora glass
Garnish
Expressed over the drink
Master's Tips
Professional insights to elevate your craft
The equal parts formula provides a perfect balance between the robust whiskey, the bitter Campari, and the sweet, herbal vermouth.
Stir the cocktail with good quality ice for about 20-30 seconds to achieve the ideal chill and dilution.
Use a fresh orange twist and express the oils over the drink for a bright, aromatic dimension.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Equal Parts MacElhone (Boulevardier).
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Boulevardier
A whiskey-laced cousin of the Negroni that blends bold American bourbon with bitter Campari and sweet vermouth for a warming, ruby-hued sipper.
Equal-Parts Boulevardier
A classic ratio—equal parts bourbon (or rye), Campari, and sweet vermouth stirred and served up or on a rock.
Black Boulevardier
A modern evolution of the Boulevardier with added Amaro Averna—bourbon, Campari, sweet vermouth, and dark herbal complexity.