Bitter, aromatic, woodsy
Candied nuts and a serious cigar round out this mahogany sipper. A regal drink, dazzling before or after dinner.
This was the drink of Alfred Vanderbilt’s nephew, Erskine Gwynne, who was the editor of the Parisian magazine, The Boulevardier. It’s an update of a drink called the Old Pal, replacing that cocktail’s rye whiskey and dry vermouth with bourbon and sweet vermouth. For a modern palate, we like to up the whiskey ratio a bit to let the bourbon shine. Dark and smooth, this is a stunning drink with well-balanced notes of grapefruit, wood, and caramelized sugar.
2 ounces (60 ml) bourbon (Buffalo Trace or Four Roses)
1 ounce (30 ml) Campari
1 ounce (30 ml) sweet vermouth (Carpano Antica)
Orange twist, for garnish
Stir ingredients with ice and strain into a chilled coupe glass. Garnish with an orange twist.