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A Negroni built with bourbon instead of gin: heavier, sweeter, deeply autumnal.
Typical way it's made: 1.5 oz bourbon, 1 oz Campari, 1 oz sweet vermouth
Erskine Gwynne, a Vanderbilt relation who edited a Paris magazine called The Boulevardier, drank at Harry's New York Bar, and his usual (bourbon standing in the Negroni's gin slot) took the magazine's name. The recipe reached print in 1927, then waited out most of a century for the Negroni revival to drag it back into rotation.
Did you know
Its first appearance sits in the back pages of Barflies and Cocktails (1927), in a chapter written by columnist Arthur Moss rather than by Harry MacElhone; a few lines away lives the Old Pal, its drier rye-and-dry-vermouth twin.
Also known as: whiskey negroni
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