Boulevardier drink in stemmed glass in front of campfire

PitMaster’s Boulevadier

A Boulevardier isn’t here to charm you — it’s here to challenge you. Bourbon, Campari, vermouth: bold, bitter, no apologies. But if you give it just one nod to the pit — a smoked orange peel — suddenly the bite softens into something deeper.


That curl of smoke on the nose reminds you of ribs resting on the cutting board, of coals glowing steady under the grate. It doesn’t tame the drink — it ties it to the fire, making it feel like it belongs on the same table as the meat.

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Pitmaster’s Boulevardier

Chief Flame Tamer Michael McDearman

Servings

1

Prep Time

5 minutes

Cuisine

Adult 21+

Category

Drink

By the Fire

A Boulevardier isn’t here to charm you — it’s here to challenge you. Bourbon, Campari, vermouth: bold, bitter, no apologies. But if you give it just one nod to the pit — a smoked orange peel — suddenly the bite softens into something deeper.

That curl of smoke on the nose reminds you of ribs resting on the cutting board, of coals glowing steady under the grate. It doesn’t tame the drink — it ties it to the fire, making it feel like it belongs on the same table as the meat.

Pitmaster’s Boulevardier

Ingredients

  • 1 oz Bourbon

  • 1 oz Campari

  • 1 oz Sweet Vermouth

  • Smoked Orange Peel (garnish)

Directions

  1. Stir it Bold

    Add bourbon, Campari, and vermouth to a mixing glass with ice. Stir until the glass feels chilled in your hand.

  2. Pour it Strong

    Strain into a rocks glass over a large cube.

  3. Smoke the Garnish

    Hold an orange peel over flame until the oils spark, then express it over the glass. Let it smolder for a breath before dropping it in.