The Boulevardier Cocktail: A Journey Through Time The Boulevardier cocktail, with its enticing blend of whiskey, sweet vermouth, and Campari, has become a beloved classic in the world of mixology. This sophisticated libation has a rich history that spans several decades and continents. Its origins lie in the early 20th century, and its popularity continues. In this paper, we will explore the fascinating history of the Boulevardier cocktail and how it has evolved. The Boulevardier cocktail is often associated with the roaring 1920s, a time of glamour, luxury, and social liberation. It was first introduced by Erskine Gwynne, an American expatriate and editor of the influential magazine “The Boulevardier” in Paris during the 1920s. The magazine catered to English-speaking readers, mainly Americans and British citizens, who were part of the expatriate community in Paris. Gwynne was known for hosting lavish parties and social gatherings at his magazine’s headquarters, and it was during one such event he unveiled the Boulevardier cocktail. The original recipe called for equal parts whiskey, sweet vermouth, and Campari, garnished with an orange peel or cherry. It was a delightful twist on the Negroni, which had gained popularity. At the same time, he used gin instead of whiskey. The Boulevardier quickly became the preferred drink among the fashionable and sophisticated crowd of Parisian expatriates. The cocktail’s association with the magazine “The Boulevardier” undoubtedly played a significant role in its initial popularity. However, its appeal extended far beyond Paris, thanks to the contributions of influential bartenders and cocktail enthusiasts who encountered it during their travels. As the 1920s ended, the cocktail’s fame began to wane. The rise of the Prohibition era in the United States (1920-1933) also impacted its popularity. However, as the cocktail culture began to resurface after Prohibition, the Boulevardier found itself a new home in…