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Garnish: Hoja de curry plateado.<\/p>\n","protected":false},"featured_media":2055,"template":"","categories":[92,21],"tags":[55,80,67,33,31,71,35],"theme":[],"class_list":["post-2054","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-cocteles","category-formacion","tag-55","tag-advanced","tag-bourbon","tag-campari","tag-level","tag-vermouth","tag-wild-turkey"],"acf":[],"yoast_head":"\nBoulevardiar - Campari Academy<\/title>\n<meta name=\"description\" content=\"C\u00f3ctel del Profesor de Seba Atienza\u00a0y Charly Aguinsky, del Tres Monos, en Buenos Aires. Un singular twist\u00a0del cl\u00e1sico Boulevardier, preparado en exclusivo para los alumnos de la masterclass \u201cC\u00f3mo tener un bar, \u00bfarte o ciencia?\u201d, el 6 de octubre de 2022.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/es-es\/formacion\/cocteles\/boulevardiar\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boulevardiar - Campari Academy\" \/>\n<meta property=\"og:description\" content=\"C\u00f3ctel del Profesor de Seba Atienza\u00a0y Charly Aguinsky, del Tres Monos, en Buenos Aires. 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