“A cousin to the Negroni (gin, sweet vermouth, and Campari), the Boulevardier was originally created by Erskine Gwynne, in the 1920s. It’s something even non-bourbon drinkers can enjoy. And if I can bring more bourbon to the masses, I’ll cheers to that.”
1½ ounces Bourbon Whiskey
1 ounce Campari
1 ounce Sweet Vermouth
To garnish: orange twist Optional garnish: Bourbon-Soaked Cherries
Pour the bourbon whiskey, Campari, and sweet vermouth into a cocktail shaker or mason jar.
Top with ice.
Stir with a cocktail stirrer for 60 seconds.
Strain into a coupe glass.
Garnish with an orange twist and, if desired, Bourbon-Soaked Cherries.
We stir this cocktail—not shake it—because we want to chill the beverage but not overly dilute the flavors or muddy the clarity. Stirring maintains the silky feel of the drink without aerating it (shaking causes this). The general rule: Boozeforward drinks should be stirred, whereas drinks with juice should be shaken.