This cocktail is a riff on the Negroni allegedly created in Paris by American expat Erskine Gwynne who published a magazine called The Boulevardier.
The Traditional recipe calls for equal parts of Bourbon, Campari, and Sweet Vermouth. More contemporary versions tend to be more spirit forward. We usually build this cocktail in the serving glass which dirties fewer dishes and accordingly adds to the charm of this bitter classic. Of course it batches well and can be built in a pitcher if you are having a gathering.
2 oz Bourbon
1 oz Antica Sweet Vermouth or sweet vermouth of choice
.5 oz Campari
Orange peel for garnish
Add all ingredients to a rocks glass with ice. Stir to combine and chill. Twist orange peel over surface of the cocktail to express citrus oils. Add peel to glass and enjoy!