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


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.


The Boulevardier

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

    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.

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