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.
- 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.