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.

More From Cocktails

Smoked Sazerac

Perfect for fall, the Solstice Sazerac uses high-rye bourbon rather than rye whiskey, which dampens the spice flavors of the traditional Sazerac. “The cinnamon syrup adds back a baking spice element, and the cinnamon smoke