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This is said to have been invented in the 20s by Erskine Gwynne, an American journalist living in Paris. He ran a magazine named Boulevardier – ‘man about town’.
50ml bourbon whisky
30ml sweet vermouth (such as Martini Rosso)
ice, for chilling, plus extra to serve
strip of orange zest and a cocktail cherry, to serve
1. Put the whisky, vermouth and Campari in a cocktail shaker (or jug) with plenty of ice and stir well. Strain into a tumbler, over ice. Add the orange zest and cherry to serve.
Mix it up: For an earthier drink, replace the bourbon with your favourite Scotch.
This recipe was first published in November 2020.