Just under two years ago, we took a stroll down a figurative Parisian boulevard to explore the Boulevardier, a timeless mix of Campari, American whiskey, and sweet vermouth. Today, we’re doing it all over again, but with a new guest and tweaked approach. That guest is Holly Graham, a globe-trotting, jet-setting, Japan-based bartender and founder of Tokyo Confidential, which opened in late 2023.
Where our last exploration of the Boulevardier dug deep into history and etymology, this time around we’re casting a more modern gaze. We’re going to reconsider the serve and ingredients, and even offer some friendly opinions on different aspects of modern bartending. There’s a proprietary riff in the cards today as well, which may involve one of the most imaginative serving vessels we’ve ever encountered. But don’t take our word for it. Grab your mixing glass, crack open a fresh bottle of vermouth, and tune in for more.
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Holly Graham’s Boulevardier Recipe
Ingredients
- 45 milliliters rye whiskey, such as Woodford Reserve
- 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol)
- 22.5 milliliters Mancino sweet vermouth
- Garnish: orange coin
Directions
- Add all ingredients to a Kimura rocks glass with one large cube.
- Stir until well chilled.
- Garnish with orange coin.
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