Shibuya Crossing

Nalee Kim | Washington, D.C.

photo: Lizzie Munro
Boulevardier Cocktail Recipe

This Boulevardier from the Washington, D.C., restaurant Daikaya is built with a Japanese whisky and vermouth. The requisite Campari is combined with gum arabic, lending the liqueur—and the cocktail as a whole—a rounder, richer texture.

Ingredients

Serving: 1

  • 1 ounce Japanese whisky, preferably Iwai Black
  • 1 ounce Japanese whisky, preferably Iwai Black
  • 1 ounce Campari Gum (see Editor’s Note)
  • 1 ounce Campari Gum (see Editor’s Note)
  • 1 ounce sweet vermouth, preferably Oka Kura Sweet Bermutto
  • 1 ounce sweet vermouth, preferably Oka Kura Sweet Bermutto

Garnish: orange twist

Directions
  1. Add all ingredients to a mixing glass and stir with ice.
  2. Strain into a rocks glass over a large rock.
  3. Garnish with an orange twist.
Editor's Note

Campari Gum In a container, combine 40 grams of gum arabic with 400 grams of Campari. Mix well, then store in the refrigerator.

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