Vermouth maker Karl Weichold created this riff on the classic Boulevardier with his own Interrobang vermouth, a sweet style suffused with bitter orange and baking spices. He substitutes the artichoke-based amaro Cynar for Campari, creating a heady, bone-warming cocktail that’s great to sip in fall and winter. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 1 oz. bourbon
- 1 oz. Cynar
- 1 oz. sweet vermouth (preferably Interrobang)
- 1 orange slice
- Stir bourbon, Cynar, and sweet vermouth in an ice-filled shaker. Strain into a cocktail glass over fresh ice; garnish with an orange slice.