-
1oz rye whiskey
-
½ – ¾ oz Campari
-
½ – ¾ oz sweet vermouth
-
Luxardo cherry
Boulevardier
Invented in the 1920’s at Harry’s New York Bar in Paris and named after an American writer (Erskine Gwynne) who founded a monthly magazine in Paris called the Boulevardier
Ingredients
Ingredients
Stir over ice
Serve over 2″ cube