Eosinophilic Esophagitis Friendly Boulevardier
For anyone managing eosinophilic esophagitis, navigating food and drink can feel like a constant negotiation — but a well-made cocktail is one place where you can genuinely relax. This classic stirred drink is built entirely from bourbon, Campari, and sweet vermouth, with a fresh orange peel for garnish, making it naturally free from the common food triggers that complicate so many other indulgences. There are no dairy, wheat, egg, soy, or nut-based ingredients hiding anywhere in the glass. The technique here is simple but deliberate: stirring over ice for the right amount of time chills and dilutes the drink to a silky, balanced finish without any shaking or added mixers. Expressing the orange peel oils over the surface before garnishing adds a bright, aromatic lift that makes the whole drink feel polished and intentional. It's the kind of cocktail that rewards a little patience and looks genuinely impressive whether you're making it for yourself or for guests.
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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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