Taste two cocktails in one with this creation from Joseph Bennett, bar manager at Fine & Rare in New York City. By using an ice cube made with water and Campari liqueur, the drink transforms from a Manhattan into a Boulevardier as the ice melts.
- 1½ oz. bourbon
- ¾ oz. sweet vermouth
- 2 dashes Angostura Bitters
- Campari ice ball (recipe below)
- Garnish: orange twist
Stir bourbon, vermouth, and bitters with plain ice. Strain into a rocks glass over frozen Campari ice ball. Garnish with orange twist.
Campari Ice Ball
1:1 water and Campari
Combine water and Campari. Pour into ice ball molds and freeze.