From High West: The Boulevardier cocktail was created in 1927 by Erskine Gwynne, nephew of railroad tycoon Alfred Vanderbilt. Erskine moved to Paris and began The Boulevardier, a monthly literary magazine patterned after The New Yorker. He also frequented the well-known Harry’s New York Bar and was known for his drinking prowess. "Gwynne made his cocktail with one-part Campari, one-part Italian vermouth, and one-part bourbon. Ours is a little more whiskey-forward," High West proprietor David Perkins said. "We mix two parts bourbon, one part Vya sweet vermouth, and one part Gran Classico and then age the cocktail in a whiskey barrel for four months. The barrel aging adds a rich mouth feel and mellows the ingredients. This Boulevardier is a real delight served over ice with a twist of orange or lemon peel."
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