Shellfish Free Boulevardier
This stirred cocktail is a beautifully balanced blend of bourbon warmth, bittersweet Campari, and rich sweet vermouth — the kind of drink that feels equally at home on a quiet weeknight or at a dinner party. The technique here matters: stirring for a full 25–30 rotations chills the drink properly while adding just the right amount of dilution, giving it that silky, seamless texture you'd expect from a well-made classic. The finishing touch is a wide strip of orange peel, twisted over the glass to release its fragrant oils onto the surface before it's draped elegantly over the rim. Every ingredient in this recipe is naturally free of any seafood or shellfish concerns, so there's zero need to scrutinize labels or worry about hidden allergens sneaking into your cocktail hour. It's a sophisticated pour that rewards a little patience and attention to detail, but the steps are genuinely approachable even if you're new to stirred drinks. Whether you serve it up in a chilled coupe or over a single large ice cube in a rocks glass, the result is deeply satisfying and endlessly sippable.
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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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