A Toast from Harry’s

We recently celebrated the centennials of two iconic cocktails: the Bloody Mary and the Sidecar. Both names have become widely recognized, earning respect for the mahogany counter they were first stirred upon at Harry’s.

Yet, as we approach the centennial of The Boulevardier, the feeling is different. The Bloody Mary and Sidecar have long been embraced as part of the world’s drinks culture, while the Boulevardier remains deeply connected to Harry’s, as though it never left home. This isn’t to suggest it’s less important—the ongoing debate about whether it predates the Negroni speaks for itself. I will not get into that topic here, but it reveals just how much the drink continues to inspire conversation.

The narrative of The Boulevardier goes far beyond a cocktail. It’s a blend of literature, journalism, craft, and lifestyle. Indeed, both the drink and Harry’s Bar share the same spirit—simple, intense, and timeless. The very name Boulevardier captures the essence of the bar I have the privilege of running.

Preserving the birthplace of such iconic cocktails is my honor. Keeping them true to their origins, however, is my duty. While our motto is to be traditionally inventive, respecting the classics and preparing them as they were originally conceived is just as important.

The Boulevardier cocktail, first recorded by my great-grandfather Harry MacElhone in Barflies and Cocktails (1927), remains a timeless icon of balance and boldness. Today’s recipe:

4 cl bourbon
3 cl Campari
3 cl sweet vermouth

Stir over ice until well chilled, strain into a chilled rocks glass over a large cube, and garnish with an orange slice.

Being faithful to these recipes provides the strong foundation we continue to build.

Thank you to all our contributors, artists, and readers for being part of this ongoing narrative. Raise a glass with us to the next century of Boulevardiers—both the cocktail and the community.

With my sincerest gratitude,
Franz-Arthur MacElhone