Addison Jolley

Asian fusion SOL Restaurant is using its Boulevardier cocktail to test the theory that everything gets better with age. Addison Jolley, Director of Food & Beverage, gives the classic 1920s-era drink a new spin as an aged batched cocktail. Combining one bottle each of bourbon whiskey, Campari and Carpano Antica sweet vermouth, the mixture is aged in an oak barrel for three to four weeks. “As the alcohol flavors infuse together, they pull a new flavor from the oak, making it smoother and very easy to drink,” Jolley says. “The longer it ages, the better it gets.”

The drink is also easy to prep, taking only 30 seconds to make when the bar is busy. Each serving is poured over a large ice cube and finished with an orange peel. “It can be served as-is or smoked to enrich the flavor. We have the barrel sitting on the bar at all times, instantly catching the attention of customers,” Jolley says. “When they ask about it, we tell them the origin story of the Boulevardier, the original recipe elements and how the barrel affects the flavor. This usually wins them over.”