The recipe for this classic variation on the Negroni, in which sweet, woody bourbon is used instead of gin, comes from bartender Ted Kilgore of St. Louis’ Planter’s House restaurant. The original version of the cocktail first showed up in the 1927 book Barflies and Cocktails, and is credited to Erskine Gwynne, founder of a Parisian literary magazine with the same name as the drink.
- 2 oz. bourbon
- 3⁄4 oz. Campari
- 3⁄4 oz. sweet vermouth
- Orange peel, for garnish
- Stir bourbon, Campari, and vermouth in an ice-filled shaker. Strain into a cocktail glass filled with fresh ice. Flame the orange peel atop the drink: Squeeze the peel side toward the cocktail to express the oils and light a match in between the peel and the drink; drop peel into cocktail.