Boulevardier

Essentially the bourbon version of a negroni (though it can be made with Rye), and just as classic! As with a negroni, each ingredient makes a huge difference. I like a bitter Punt e Mes vermouth and a spicy rye like Sazerac Rye for my boulevardier.

Stir the mixing ingredients with ice until chilled.

Stir vigorously until chilled. Strain into low ball glass with a fresh ice. Express orane twist over rim, and garnish with twist.