Directions
Stir it Bold
Add bourbon, Campari, and vermouth to a mixing glass with ice. Stir until the glass feels chilled in your hand.
Pour it Strong
Strain into a rocks glass over a large cube.
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.
Recipe Note
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Hosting Notes
✦ For flair: Present the flaming orange peel as you serve — it earns silence before the sip.
✦ For garnish: Add a single smoked cherry alongside the orange for a hint of sweetness.
✦ For elevation: Use a high-rye bourbon for extra bite to match the bitterness.
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Pitmaster’s Pour
Want to add bark to the bite? Fat-wash your bourbon with Boston butt drippings. The pork fat and rub spice fold into the spirit, turning this Boulevardier into something that tastes like it’s been pulled right from the smoker. Bitter, smoky, savory — it’s BBQ in cocktail form.
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From the Porch
This one fits the late fall evenings when the pit still smolders but coats are pulled tighter against the chill. Plates are cleared, a brisket knife rests on the board, and the fire throws its last heat toward the table. The smoked orange peel mingles with the smell of wood, and the glass feels like the close of a chapter — bold, strong, the kind of drink that matches the bark on the meat.
These recipes are intended for adults of legal drinking age (21+ in the United States; please follow the laws in your region). Fire up the grill, not the driver’s seat. Stoking the Coals encourages moderation, community, and safe enjoyment of food and drink. Please never drink and drive, and always respect your health, your guests, and the law.
