produced by Ope Omojola



We join Grand Army proprietor and barman Damon Boelte for round two of our cocktail education. The first time, we made a punchy cocktail to cool us down in the heat of summer. This time, we’re mixing something something bold and bourbon-y to warm us up for the cold months ahead.

BOULEVARDIER (Adapted from Harry MacElhone’s Barflies and Cocktails)

-1 1/2 oz bourbon

-1 oz Campari

-1 oz Sweet Vermouth

Combine the ingredients in a glass filled with ice. Stir. Strain into a cocktail glass and garnish with a twist of orange.

As Damon explains, the Boulevardier is just one step into the world of Negroni format, “slot machine” style cocktails. The joy is in the process of experimentation! Switch bourbon for rye, experiment with a London Dry or an Old Tom gin. Swap tequila for its smokier relative, mezcal. Tired of the same old Martini Rosso? Upgrade with Carpano Antica or Dolin Rouge, or switch over to dry vermouth. Bored with Campari or put off by Fernet’s menthol-y edge? Head to your favorite liquor purveyor and pick up something mysterious, Italian, and bitter. Who knows what might come of it? Finish it all off with a twist of citrus or a dash of bitters. There’s only one real rule for drinks like this: stir vigorously, but never, ever shake.

Check out a few more “slot machine” style drinks below!


-1 1/2 oz reposado tequila

-1/2 oz dry vermouth

-1/2 oz sweet vermouth

-1/2 ounce Campari

-Dash of Angostura bitters


-1 1/2 ounces bourbon or rye whiskey

-3/4 ounce dry vermouth

-3/4 ounce Campari

-Garnish: lemon twist


-1 1/2 ounces gin

-1 1/2 ounces sweet vermouth

-2 dashes Fernet Branca

-Garnish: orange twist

For all drinks: Combine the ingredients in a glass filled with ice. Stir. Strain into a cocktail glass, garnish, and enjoy!