To create the The Barreled Boulevardier, we mix Bourbon with Vya® sweet vermouth and Gran Classico®, a bitter amaro from Switzerland. We marry the mixture in American oak Bourbon barrels where it rests until it reaches perfection. A complex and strong cocktail with a taste bud inspiring interplay between sweet and bitter. Very satisfying.
Erskine Gwynne, the creator of the Boulevardier Cocktail, moved to Paris and began The Boulevardier, a monthly magazine patterned after The New Yorker, catering to the upper-class expatriate. Its contributors included such luminaries as Joyce, Hemingway, Thomas Wolfe, and Sinclair Lewis. Literally speaking, a Boulevardier was a wealthy and fashionable man who had knowledge of advanced cultural pursuits and frequented Parisian boulevards, New York City, and possibly Park Avenue (Park City!). As for High West’s Barreled Boulevardier, we mix Bourbon with Vya® sweet vermouth and Gran Classico®, a bitter amaro from Switzerland. (see highwest. com for technical details and sourcing.) We marry the mixture in American oak Bourbon barrels where it rests until it reaches perfection. Serve either over ice, or stir on ice and strain into a cocktail glass. Garnish with a twist of orange or lemon zest...and then sit back and enjoy a sip of the good life. Erskine would certainly approve!
Aged in barrel for 120 days The Bourbon is from MGP, the vermouth is Vya, the amaro is Gran Classico
Pour over ice or stir on ice and strain into cocktail glass with orange or lemon garnish. It’s also pretty good served neat.