Capsaicin Free Boulevardier
This stirred cocktail is the kind of drink that feels instantly sophisticated — rich, bittersweet, and deeply satisfying with every slow sip. Bourbon brings warmth and depth, Campari adds its signature ruby bitterness, and sweet vermouth rounds everything out into something beautifully balanced. For anyone avoiding capsaicin, this is a genuinely exciting option because classic cocktail bitters and spicy infusions are completely off the table here — and this recipe doesn't need them. The real finishing touch is that expressed orange peel, which releases fragrant citrus oils across the surface of the drink and adds an aromatic lift that makes the whole glass smell incredible. Stirring rather than shaking keeps the texture silky and the dilution just right, so the final pour is smooth and elegant rather than frothy or watered down. Whether you serve it up in a chilled coupe or over a single large ice cube in a rocks glass, this is a cocktail worth taking your time with.
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Learn more →Ingredients
1 serving
- 1 ½ oz bourbon
- 1 oz campari
- 1 oz sweet vermouth
- 1 large strip orange peel, for garnish
- 1 cup ice cubes, for stirring
- 1 large ice cube or ice sphere, for serving (optional)
Instructions
- 1
Chill a coupe or rocks glass by filling it with ice water and setting it aside while you build the drink.
- 2
Combine the bourbon, Campari, and sweet vermouth in a mixing glass. Add the ice cubes and stir with a bar spoon for 25–30 rotations, until the outside of the mixing glass feels very cold and the liquid is well-chilled and slightly diluted.
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