Vialiere

Vialiere Cocktail
Vialiere
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

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.

Vialiere
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.
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.