Boulevardier

Alan Lam, beverage director of Eataly Flatiron in New York City, offers his interpretation of a classic cocktail, saying the goal is “to have a more fully layered cocktail to get the appetite going.” There’s richness from the bourbon, citrus from the vermouth, and a touch of bitterness from the Campari.

INGREDIENTS

  • 1 oz. Bulleit bourbon
  • 1 oz. Casa Martelletti vermouth
  • 1 oz. Campari
  • Garnish: orange twist, cherry

DIRECTIONS

Add all ingredients in a mixing glass with ice. Stir and strain into a chilled coup glass. Garnish with orange twist and cherry.

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