“The Rye Boulevardier emerged from the vibrant expatriate culture of 1920s Paris, attributed to Erskine Gwynne who founded the literary magazine *Boulevardier*. First appearing in Harry McElhone's 1927 *Barflies and Cocktails*, the original called for bourbon, but modern bartenders prefer rye whiskey for its spicy character that better stands up to Campari and sweet vermouth. The 1.5:1:1 ratio became the gold standard, allowing the whiskey's assertive spice to cut through and create a more balanced, whiskey-forward drink.”