Vialiere Cocktail
Vermouth maker Karl Weichold created this riff on the classic Boulevardier with his own Interrobang vermouth, a sweet style suffused with bitter orange and baking spices. He substitutes the artichoke-based amaro Cynar for Campari, creating a heady, bone-warming cocktail that's great to sip in fall and winter. Ingalls Photography
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Vermouth maker Karl Weichold created this riff on the classic Boulevardier with his own Interrobang vermouth, a sweet style suffused with bitter orange and baking spices. He substitutes the artichoke-based amaro Cynar for Campari, creating a heady, bone-warming cocktail that’s great to sip in fall and winter. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.

Yield: makes 1 Cocktail

Ingredients

  • 1 oz. bourbon
  • 1 oz. Cynar
  • 1 oz. sweet vermouth (preferably Interrobang)
  • 1 orange slice

Instructions

  1. Stir bourbon, Cynar, and sweet vermouth in an ice-filled shaker. Strain into a cocktail glass over fresh ice; garnish with an orange slice.

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