History and mixology combine to bring you Harry’s winter signature drink, The Boulevardier

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A Prohibition-era cocktail with a history fitting to our own namesake. Introducing our winter signature drink: The Boulevardier.

The thirteen-year drought in the United States more formally known as Prohibition uprooted a workforce of bartenders and mixologists from 1920-1933. Among the first to venture internationally was Plaza hotel bartender Harry McElhone. His travels spanned from England to France, and finally landed him in Paris with a place of his own: Harry’s New York Bar. And now, European ingredients added to the mix for inventive new concoctions. 

A frequent flier at Harry’s was Erskine Gwynne, nephew of the Vanderbilts, and writer who had relocated to Paris to launch a literary magazine entitled “The Boulevardier.” The cocktail, named for Gwynne’s publication, first appeared in Harry’s 1927 bar guide, Barflies and Cocktails, a commentary on Harry’s regular customers and their signature drinks.

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The Boulevardier

  • 1-½ ounces Rye Whiskey
  • ¾ ounce sweet vermouth
  • ¾ ounce Campari
  • Twist of orange peel, for garnish

    Directions
    Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes. Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and shake until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist and cherry.

Harry's is open seven days for dinner at 4:00 p.m.,
and Friday-Sunday for lunch at 11:00 a.m.

Ready for a getaway? Book a package, and stay a few days at Airlie.

Sources: Imbibe and TMagazine.

This entry was posted in Cocktails,. Winter,. Harry's. Bookmark the permalink.
Chris Ferrier

Written by Chris Ferrier

Chris Ferrier recently joined the Airlie team as Director of Food and Beverage. With more than 28 years of Food and Beverage expertise, Ferrier has worked at well established brands such as The National Conference Center, Hyatt Lost Pines Resort & Spa, The Lodge at Pebble Beach, Boar’s Head Inn and Grand Hyatt Washington. His passion for food and beverage includes a strong combination of culinary management experience coupled with creative menu planning and background in off premise, corporate, sports and social events.

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