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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

  • 1oz rye whiskey

  • ½ - ¾ oz Campari

  • ½ - ¾ oz sweet vermouth

  • Luxardo cherry

Ingredients

Stir over ice

Serve over 2" cube

Instructions

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