The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari.

The boulevardier first appeared in print in the Parisian cocktail book Barflies and Cocktails (1927), where it is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932.

[6] The boulevardier did not catch on: no references to it have been found to it in cocktail books between 1927 and 2007, and it is absent from major collections.

The cocktail was rediscovered and popularized first by Ted Haigh, later by others,[7][8] starting with an article in the 2007 March/April issue of Imbibe, writing as "Dr.

[15][16] In the IBA standard recipes it is also distinguished by being served straight up (no ice, stemmed glass) instead of down on the rocks (ice, tumbler); having more spirit than other components (1½:1:1), instead of having equal parts; and being garnished with an orange twist, rather than an orange slice.