Boulevardier

2012-02-06T16:22:00Z 2012-02-06T16:23:58Z BoulevardierRecipe by Matt Seiter Feast Magazine | Inspired Local Food Culture/Midwest
February 06, 2012 4:22 pm  • 

BOULEVARDIER

  • 1 oz rye whiskey
  • 1 oz Cocchi Vermouth di Torino
  • 1 oz Campari
  • orange peel

| Preparation | Mix all ingredients in a pint glass. Add crushed ice and a few whole cubes. Stir for 30 seconds and strain into a chilled cocktail glass. Flame an orange peel over the top and serve.

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