Boulevardier Recipe

Measure and combine

Add 2 oz Four Roses Bourbon, 1 oz Carpano Antica (sweet vermouth), and 1 oz Campari to a mixing glass.

Add ice

Fill the mixing glass with plenty of fresh, large ice cubes until it is nearly full. Using large ice reduces dilution and chills evenly.

Stir

Stir gently with a bar spoon for 20–30 seconds (about 20–30 full spoon rotations) until the mix is well chilled, slightly viscous, and has the right dilution — the glass will frost slightly and the liquid will be clear and slightly viscous.

Prepare glass

Place one large clear ice cube or a few large ice cubes into a chilled rocks (old fashioned) glass.

Strain

Using a Hawthorne or julep strainer, strain the chilled cocktail from the mixing glass into the prepared rocks glass over the ice.

Express orange oils

Hold the orange peel over the drink, skin side down, and give it a firm twist to express the citrus oils across the surface of the cocktail. Rub the peel's rim along the glass edge if you like more aroma.

Garnish

Drop the expressed orange peel into the glass or neatly place it on the rim. Optionally add a Luxardo cherry on a pick and rest it on the ice or in the drink.

Serve immediately. The Boulevardier is best enjoyed shortly after preparation while aromatic oils are fresh and the drink is properly chilled.

Discard used ice from the mixing glass, rinse equipment, and store bar tools. Wipe any spills and reset for the next cocktail.