Boulevardier

This 1920s cocktail is a bourbon-based take on an even older classic: the Negroni. This version replaces gin with Maker's Mark^®, delivering intriguing depth and warmth.

Ingredients

1-1/2 parts Maker’s Mark Bourbon
3/4 parts Campari^® Liqueur
3/4 parts sweet vermouth
Orange peel for garnish

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Pro Tips

The < 15% rule: At an ABV of 20%, you could refrigerate Campari^® Liqueur – but don't need to. An opened bottle of the lower-proof vermouth will stay fresh in your fridge for three months.
Pairs well with: Pairing snacks against the complex bitterness of Campari Liqueur can prove to be challenging. Bold cheeses, charcuterie and smoky-salty dishes should fare just fine.
Do the twist: When making citrus twists, a potato peeler will work in place of the handy-dandy channeling knives the pros use.
Hurry up & chill: Forget to chill your glass? Before you prepare the drink, fill your glass with ice and water and put it in the freezer. When the drink is ready, your chilled glass will be, too.

How to

Add all ingredients to a cocktail mixing glass or other stirring vessel.
Add ice.
Stir for 30 seconds.
Using a cocktail strainer, strain into a serving glass over ice.
Garnish with an orange peel.

A New York bar in Paris History of the Boulevardier

Prohibition chased overseas some American barmen who could not – or would not – reinvent themselves stateside. One such expat, Harry MacElhone, opened the legendary Harry's New York Bar in Paris. The hangout for such famous actors and writers as Humphry Bogart, Ernest Hemingway and Rita Hayworth is also where the Boulevardier is said to have been born. The name came from writer Erskine Gwynne, a nephew of Alfred Vanderbilt who fled to Paris to start a French version of The New Yorker magazine called Le Boulevardier. Gwynne's signature drink appeared in Barflies and Cocktails, the 1927 bar guide penned by Harry MacElhone.