Stirred · Coupe

Boulevardier

GarnishOrange peel

Erskine Gwynne, Paris (1927), printed by Harry MacElhone

Name: Boulevardier
Ingredients: 1.25 oz Bourbon; 1 oz Campari; 1 oz Sweet vermouth

Method · Stirred

Stir with ice until well chilled. Strain into a chilled coupe or over a large cube.

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